Angels On The Park Nursery - Rosemary Infused Chicken Roast Dinner
Angels in the Park • November 25, 2019
Roasted Rosemary Infused Chicken, Roast Potatoes & YORKSHIRE PUDDINGS

Ingredients
6 chicken thighs
Olive oil
Fresh rosemary sprigs
1kg of maris piper potatoes
Little vegetable oil
200ml plain flour
200ml milk
4 eggs
Method
Children who are not permitted chicken will have a soya-based alternative.
- Mix the oil and rosemary sprigs together and then rub all over the chicken thighs.
- Leave in the fridge for half an hour to marinate.
- Roast in the oven for around an hour, until the chicken is cooked through.
For the Potatoes
- Peel and cut the potatoes into cubes and par boil until just starting to soften.
- Heat the oil in a large baking tray and, when the oil is hot, add the drained potatoes and mix well.
- Roast for an hour or until the potatoes are delicious and crispy.
- Serve!
For the Yorkshire Puddings
- Mix the eggs and flour with a whisk in a large bowl. Gently add the flour, mixing all the time.
- Continue to mix until the mixture has thickened.
- Heat a little oil in muffin trays and, when the oil in hot, spoon the mix into each part.
- Bake in the oven for around 20 mins or until the puddings have risen.
- Serve!
We won’t serve Yorkshire Puddings to children who are not permitted eggs.
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