Garlic chicken and chips
Prep time: 30 minsTotal time: 
Garlic chicken and chips
Inspired by their family-friend Maria's homemade chips cooked in copious amounts of olive oil (which the Templeton brothers swear is the secret to very good Spanish food), their version of this rustic chicken dish uses far less olive oil!
Prep time: 30 minsTotal time: 
Ollie and Ed Templeton
Since opening Carousel in London in 2014, these half-brothers have welcomed over 350 guest chefs from more than 80 cities to cook with Ollie in the kitchen. Their new concept, Cometa, has opened recently
Ollie and Ed Templeton
Since opening Carousel in London in 2014, these half-brothers have welcomed over 350 guest chefs from more than 80 cities to cook with Ollie in the kitchen. Their new concept, Cometa, has opened recently
Ingredients
- 2 x 650g packs SO Organic British Free Range Chicken Thighs and Drumsticks
- 100ml olive oil
- 100ml chicken stock*
- 3 garlic bulbs, cloves separated
- 3 fresh bay leaves
- 10g black peppercorns
- 1.5kg Maris Piper potatoes
- 75ml vegetable oil
- 10ml sherry vinegar
- 1 tsp sweet smoked paprika
- garlic aioli, to serve (optional)
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Season the chicken with sea salt flakes, black pepper and 30ml of olive oil.
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In a large, heavy-based ovenproof frying pan over a medium-high heat, brown the chicken in two batches until the skin is caramelised (about 5-8 minutes per batch), then remove to a plate and set aside. Reduce the heat and carefully pour over the chicken stock to deglaze the pan and scrape up the tasty bits. Pour the stock into a jug.
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After deglazing, add the remaining 70ml of olive oil to the pan, along with the garlic cloves, still in their skins, the bay leaves and black peppercorns. Cook for 5 minutes over a low heat to start caramelising.
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Return the chicken and chicken stock to the pan and bring to a simmer. Once simmering, transfer the pan to a high shelf in your oven and roast for 25 minutes or until cooked through. Meanwhile, peel the potatoes and cut into batons (about 2cm-wide), then toss with the vegetable oil and some sea salt flakes. Spread out on your largest baking tray and transfer to the oven for the final 15 minutes of chicken roasting time.
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Once cooked, leave the chicken to rest, loosely covered with foil, for at least 20 minutes so the juices in the chicken are released back into the sauce. Increase the oven temperature to 220°C, fan 200°C, gas 7 and continue to cook the chips for 20-25 minutes or until golden and crispy around the edges.
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Season the chicken sauce with the sherry vinegar, paprika and some sea salt flakes. Serve the chicken with the roasted garlic and chicken sauce, along with the hot chips and a spoonful of aioli, if using.
*Check your stock is gluten-free, if required.
