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Roasted garlic chicken with artichokes and silverbeet
( SERVES 4 )

NZ Herald

Roasted garlic chicken with artichokes and silverbeet

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Chicken marylands are the thigh of the chicken with the leg attached.

Ingredients

4	Chicken marylands
2 sprigs	Fresh rosemary
6	Garlic cloves, 4 crushed, 2 sliced
2	Lemons, 1 halved, the other finely grated for 1 Tbsp zest
2 Tbsp	Olive oil
20 g	Butter
1 bunch	Silverbeet, trimmed and chopped
¼ tsp	Chilli flakes
4	Artichoke hearts, marinated and halved

Directions

Preheat oven to 220C.
Place the chicken, rosemary, 4 cloves crushed garlic, lemon halves, oil and salt and pepper on a baking tray and toss to combine.
Roast for 30 minutes or until cooked through and golden. Set aside and keep warm.
Heat the butter in a large frying pan over high heat. Add the sliced garlic, chilli, silverbeet, artichokes and lemon zest and cook for 1-2 minutes or until silverbeet is wilted.
Serve with the chicken.

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