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Angels On The Park Nursery - Rosemary Infused Chicken Roast Dinner

Angels in the Park • Nov 25, 2019

Roasted Rosemary Infused Chicken, Roast Potatoes & YORKSHIRE PUDDINGS

Ingredients

6 chicken thighs 
Olive oil 
Fresh rosemary sprigs

1kg of maris piper potatoes
Little vegetable oil 

200ml plain flour
200ml milk
4 eggs
Method
  1. Mix the oil and rosemary sprigs together and then rub all over the chicken thighs. 
  2. Leave in the fridge for half an hour to marinate. 
  3. Roast in the oven for around an hour, until the chicken is cooked through. 
For the Potatoes
  1. Peel and cut the potatoes into cubes and par boil until just starting to soften. 
  2. Heat the oil in a large baking tray and, when the oil is hot, add the drained potatoes and mix well. 
  3. Roast for an hour or until the potatoes are delicious and crispy. 
  4. Serve!
For the Yorkshire Puddings
  1. Mix the eggs and flour with a whisk in a large bowl. Gently add the flour, mixing all the time. 
  2. Continue to mix until the mixture has thickened. 
  3. Heat a little oil in muffin trays and, when the oil in hot, spoon the mix into each part. 
  4. Bake in the oven for around 20 mins or until the puddings have risen.
  5. Serve!
Children who are not permitted chicken will have a soya-based alternative.
We won’t serve Yorkshire Puddings to children who are not permitted eggs.
Share this recipe with other parents!

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