A delicious recipe for when blackberries are in season from Waitrose.
Ingredients
- 1 kg chicken thighs, on the bone
- 750 g baby new potatoes halved if large
- 4 large echalion shallots thickly sliced lengthways
- 1½ tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp clear honey
- 150 g blackberries
- 3 tbsp balsamic vinegar
- 5 thyme sprigs
- 240 g french beans stalk ends trimmed
Servings:
Instructions
- Preheat the oven to 220oC, gas mark 7. Toss the chicken, potatoes and shallots in a large roasting tin with the oil, lemon juice and honey. Season and roast for 15 minutes. Meanwhile, with a fork, crush 1⁄2 the blackberries in a bowl. Stir in the vinegar and then the remaining whole blackberries.
- Lower the oven temperature to 200oC, gas mark 6. Take the roasting tin out of the oven and give the vegetables a stir. Spoon the blackberry dressing over the chicken and nestle in the thyme.
- Return to the oven for 25-30 minutes, until everything is golden and sticky, and the chicken is fully cooked, there is no pink meat and the juices run clear.
- Meanwhile, boil the kettle and put the round beans in a heatproof bowl. Pour the boiling water over, leave for 4 minutes, then drain and add to the roasting tin for the final 5 minutes of cooking time. Serve straight away.
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