Rosemary & lemon roast chicken
This Italian-inspired roast chicken couldn't be easier, but the result is really special
Artichoke, garlic & potato mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 500g large red potatoeschopped into 2.5cm chunks
- 4 tbsp butter
- 4 tbsp milk
- 2 tbsp chopped flat-leaf parsley
- 400g tin artichoke heartsdrained and sliced
- 1 tbsp olive oil
- 2 garlic clovescrushed
Nutrition: per serving
- kcal520
- fat30g
- saturates17g
- carbs53g
- sugars5g
- fibre7g
- protein10g
- salt1.21glow
Method
step 1
Place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil and cook for 15 mins or until tender, then drain. Return to pan and add butter, milk and some seasoning. Mash until light and fluffy. Stir in the parsley.
step 2
While the potatoes are cooking, pat the artichoke slices dry with kitchen paper. Heat the olive oil in a medium frying pan. Cook the garlic for 1 min, then add the artichoke hearts and some seasoning. Cook for 5 mins until golden and crisp. Mash the cooked artichokes into the potatoes, reserving a few for the top, and warm through again on low heat until piping hot. Serve with the rest of the artichokes on top.
