Method
Heat oven to 200c and place the potatoes in a roasting tray. Slice the rhubarb into thin slices, scatter over the potatoes and nestle in the chicken pieces and garlic bulbs. Place two lemon slices on each piece of chicken and scatter over the cocktail onions. Drizzle over the olive oil and rosemary and season really well with salt and pepper.Roast for an hour, basting the chicken with the oil half way through. Once the potatoes are golden and the chicken is nice and crispy, remove from the oven. Serve straight from the tray with a handful of salad leaves.
Ingredients
4 chicken thighs/ legs
500g small new potatoes (halve larger ones)
3-4 stalks of rhubarb
8 Opies Sliced Lemon Slices
6 cloves of garlic
2 tbsp Opies Cocktail Onions
1 tbsp Opies Cocktail Onion brine
A few sprigs of rosemary
2 tbsp olive oil
