Gill Meller's Cke Taked Chicks avec de nouvelles pommes de terre, de l'ail sauvage et du citron

Cooking a fresh pizza in an Ooni is one of chef, food writer and teacher Gill Meller's favourite pastimes. He also knows that it’s good to mix it up every so often. As an outdoor enthusiast based in Dorset, England and author of “Outside: Cooking Outdoors - Recipes for the Wild,” it only makes sense that Gill has a show-stopping recipe for an all-in-one tray recipe for roast chicken thighs and new potatoes.

Cooking at quite a low heat is the secret to making the chicken in this recipe extra tender. After the initial cook, Gill likes to crank up the heat, so everything’s golden and crisped around the edges when it comes out of the oven. Gill is committed to taking inspiration from his surroundings, so he uses wild garlic, a springtime herb that grows around the edges of woodland and along shady river banks. Not to worry, though, if you don’t live anywhere near wild garlic, using bulb garlic and lots of parsley will be equally tasty.

Difficulté

Portions

Pour 3 à 4 personnes

Temps de préparation

25 minutes

Temps de cuisson

1 heure, 10 minutes

Gill Meller’s Baked Chicken Thighs with New Potatoes, Wild Garlic and Lemon

Note

Gill recommande d'utiliser du bois ou du charbon de bois pour ce plat afin d'en rehausser la saveur. Il peut arriver que les flammes s'intensifient : c'est à ce moment-là qu'il faut faire attention au poulet pour qu'il ne brûle pas. Si vous êtes inquiet, vous pouvez couvrir le plateau d'une feuille d'aluminium pendant une partie du temps de cuisson.

One hand sprinkling fennel seeds over uncooked chicken thighs, new potatoes, wild garlic, bay leaves and lemon in a sheet pan, the other hand holding a small jar of fennel seeds. Une main en affronter les cuisses de poulet, de nouvelles pommes de terre, des ail sauvages et des feuilles de laurier avec des jus de rôtissage citronnés, l'autre main tenant la poêle avec un torchon devant un four à pizza multi-combustible Ooni Karu 16.

Gill Meller

Gill Meller is a UK-based chef, award-winning food writer, food stylist and cookery teacher. Gill works closely with chef Hugh Fearnley-Whittingstall and River Cottage, and appears regularly on the celebrated Channel 4 series. A contributor to the Observer, Guardian, Waitrose Food, Telegraph and Country Living to name a few, Gill’s recipe column can be found in the award-winning delicious. magazine  every month. Gill's first book, Gather (2016), won the Fortnum & Mason Award for Best Debut Food Book, and both Time (2018) and Root, Stem, Leaf, Flower (2020) were nominated for the Guild of Food Writers’ Cookbook of the Year. He is also the author of the River Cottage Handbook on Outdoor Cooking and, more recently, Outside: Cooking Outdoors - Recipes for the Wild (2022).