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Lemon and garlic chicken with mustard mash

  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings


  • 125ml (1/2 cup) white wine
  • 60ml (1/4 cup) fresh lemon juice
  • 60ml (1/4 cup) honey
  • 2 garlic cloves, crushed
  • 8 chicken drumsticks
  • 1 tablespoon olive oil
  • 600g potatoes, peeled, coarsely chopped
  • 80ml (1/3 cup) milk, warmed
  • 1 tablespoon wholegrain mustard (see note)


  • 1
    Combine 2 tablespoons of wine, 1 1/2 tablespoons of lemon juice, 1 tablespoon of honey and the garlic in a shallow glass or ceramic bowl. Add the chicken and toss to coat. Set aside for 10 minutes to marinate.
  • 2
    Preheat oven to 180°C. Drain the chicken from the marinade and place on a large baking tray. Drizzle over the oil. Season with salt and pepper. Roast for 35-40 minutes or until golden and cooked through.
  • 3
    Meanwhile, cook the potato in a large saucepan of salted boiling water for 12-15 minutes or until tender. Drain and return to the pan. Add the milk and mash until smooth. Stir in the mustard and season with salt. Cover to keep warm.
  • 4
    Place the remaining wine, lemon juice and honey in a small saucepan over medium heat. Simmer for 4-5 minutes or until the mixture thickens slightly.
  • 5
    Divide the mash and chicken among serving plates and drizzle over the sauce to serve.

Source: taste.com.au


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