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Garlic & rosemary chicken

Garlic & rosemary chicken

A reliable classic for weekend feasting, pair our Garlic and Rosemary Chicken with roast potatoes, stuffing and all the trimmings.

Prep Time 100 Mins
Serves 4
Skill Easy


Ingredients for the chicken:

  • 4 chicken legs
  • 1 small bunch of fresh rosemary
  • 2 cloves of garlic (crushed)
  • Rind of a lemon
  • 2 tbsp olive oil
  • Salt and pepper to season

Ingredients for cabbage and squash gratin:

  • ½ pointed cabbage, outer leaves and core removed (sliced finely)
  • 1 leek, use white only (finely sliced)
  • Sunflower oil
  • 2 tbsp white wine (optional)
  • 500g squash (peeled, deseeded and cut into 1cm cubes)
  • 250g smoked bacon (diced)
  • 100ml whipping cream
  • 150g Parmesan (grated)
  • 60g breadcrumbs
  • 25g butter
  • Small bunch of parsley (finely chopped)
  • Salt and pepper to season


  1. To create the marinade, finely chop the rosemary and combine with the garlic, lemon rind, olive oil, salt and pepper.
  2. Rub this mixture over the chicken legs and marinate for 25-30 minutes.
  3. Preheat the oven to 200°C/fan 180°C/gas mark 6.
  4. Sear the chicken legs in a frying pan on both sides until the chicken has a good colour. Transfer to a roasting tin and place in the oven to roast for 30-35 minutes, or until the juices from the meat run clear.
  5. To prepare the cabbage and squash gratin, heat the oven to 150°C/fan 130°C/gas mark 2.
  6. In a large frying pan, fry the bacon in a little oil until it becomes golden. Add the leek and cabbage and cook until they are softened.
  7. Add the white wine and let the alcohol reduce before adding the squash, cream and 75g of Parmesan. Continue to cook until the cream has also reduced a little.
  8. Season well, before placing the mixture into an oven proof dish. Bake for 30 minutes, until the squash has started to soften.
  9. While the squash mixture is cooking, melt the butter and combine with the breadcrumbs, remaining Parmesan and parsley.
  10. Once the squash has cooked for 30 minutes, remove the dish from the oven. Sprinkle the breadcrumb topping over it and increase the oven temperature to 200°C/fan 180°C/gas mark 6. Bake for a further 20 minutes (approx.) or until the topping is golden, and the cream is bubbling around the edges.
  11. Top Tip: Leave your marinated chicken overnight to intensify the flavour!

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