• Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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Ingredients

  • 2 medium onions, sliced
  • 300g Charlotte potatoes, cut into 5mm slices
  • 1 tsp caraway seeds
  • 2 tsp olive oil
  • 4 British chicken legs, trimmed of excess fat
  • 1 Small Savoy cabbage (500g), base trimmed
  • 2 tbsp Dijon mustard
  • 3 tbsp reduced-fat pouring cream

Method

  1. Preheat the oven to 200°C, gas mark 6. Toss the onions, potatoes and caraway seeds in a roasting tray with the oil. Lay the chicken legs on top, season everything and roast for 25 minutes, stirring the vegetables halfway through.

  2. Remove the outer leaves from the cabbage and cut into 8 wedges, trimming any tough bits of core. Remove the tray from the oven and set the chicken on a plate. Stir the cabbage wedges into the onions and potatoes. Lay the chicken back on top and roast for another 10 minutes. Mix the mustard and cream in a bowl. Check the chicken is thoroughly cooked, the juices run clear and there is no pink meat.

  3. Remove the tray from the oven and place a chicken leg on each plate. Stir the mustard cream through the vegetables until well coated, check the seasoning and serve alongside the chicken.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,621kJ/ 388kcals

Fat

21g

Saturated Fat

5.4g

Carbohydrates

23g

Sugars

11g

Fibre

7.1g

Protein

24g

Salt

1g

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