Rosemary Roast Chicken Recipe

Serves 4

Prep time 15 minutes; cooking time 50 minutes

 

Ingredients

• 2 lbs mixed chicken thighs & drumsticks, skin on, bone in
• 3 cloves of garlic
• 3 leeks
• 3 sprigs of rosemary
• 1 cup nice hard cider
• 1 15-ounce can of lima beans
• 1 ounce Stilton cheese
• 3 tablespoons half-fat crème fraîche
• Sea salt
• Black pepper

Directions

Preheat the oven to 350 F. Put the chicken into a large, cold, shallow casserole pan and place on a high heat. Fry for 10 minutes, or until golden all over, turning regularly, while you peel and finely slice the garlic, and wash, trim and very finely slice the leeks. Pick and roughly chop the rosemary leaves, then add to the pan with the garlic and leeks, season with sea salt and black pepper, mix well and cook for a couple of minutes to soften slightly. Make sure the chicken is skin-side up, then pour in the cider, half-drain and add the beans, and roast for 45 minutes, or until the chicken pulls easily away from the bone.

Move the pan to a medium-high heat on the stove. Bomb in little nuggets of Stilton and add the crème fraîche. Mix well, simmer for a just few minutes, then you’re ready to serve. I like it just as it is, or with a side of steamed greens.

 

Cook With Jamie

Two more recipes from One: Simple One-Pan Wonders for AARP members to try:

Smoked Salmon Pasta

Spinach, scallions, lemon, curds and parmesan combine with salmon for a quick delectable dish.

Baked Lemon Cheesecake

A buttery Biscoff cookie base, cream cheese and raspberries elevate this decadent dessert.

Read about Jamie Oliver's cookbook, One: Simple One-Pan Wonders.