I normally serve this chicken with garlic mashed potatoes, which I make with olive oil instead of butter, but during this detox I discovered it’s just as yummy to serve it with garlicky white bean mash. You will never notice there is no salt in this recipe. I’ve made this for 4 people, but you can adapt this recipe for more or less. I just made it this evening with two chicken legs and I wasn’t paying attention so didn’t even change the amounts of the other ingredients. It’s really quite idiot proof!
- 1 red chilli pepper, cut lengthwise and sliced into half rings
- 1 tsp dried chili flakes
- 2 garlic cloves, minced
- 4 TBS olive oil
- 4 whole chicken legs (thigh & drumstick)
- In a bowl, mix the chilli pepper, chilli flakes, garlic, and olive oil.
- Cut some deep slashes in the chicken, then rub the marinade all over them.
- Put them in a roasting pan, cover with plastic wrap, and put in the refrigerator for at least 30 minutes.
- Preheat the oven to 200℃/400℉ (do not use convection).
- Roast the chicken legs for 45-50 minutes until they are golden brown and cooked through.
- Serve with garlicky white bean mash and a green salad.
Garlicky White Bean Mash
- 2 cans cannellini beans
- 2 cloves garlic
- sea salt to taste
- white pepper to taste
- 1 TBS minced fresh parsley
- 1 cup chicken stock
- 1 TBS olive oil
- Heat the oil low heat in a heavy bottomed pot large enough to hold the beans.
- Add the minced garlic and sprinkle with a bit of sea salt. Stir every so often and let it cook for a few minutes. You can let it turn lightly golden if you like, but make sure it doesn’t burn.
- Add the parsley and stir again.
- Drain and rinse the beans, add them to the pot and give them a good stir.
- Add the chicken stock, bring to a boil, turn the heat to low and cover. Allow the beans to simmer for 20 minutes.
- Remove the lid (it will look soupy), and mash the beans with a potato masher. Leave them cooking, uncovered, stirring occasionally to prevent burning, until the mixture has thickened. Add pepper to taste.
- Remove from heat and cover until ready to use. You can also prepare this in advance, keep covered in the refrigerator, and reheat it when you need it.