Gill Mellers gebackene Hühnerschenkel mit neuen Kartoffeln, wilder Knoblauch und Zitrone

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, 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 the wild garlic, using bulb garlic and lots of parsley will be equally tasty.

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

Hinweis

Gill recommends using wood or charcoal for this dish for added flavour. There might be moments when the flames build up, and it’s at these points you need to pay attention to the chicken so it doesn’t catch. If you’re worried, you can loosely foil the tray for part of the cook time.

Eine Hand streut Fenchelsamen über ungekochte Hühnerschenkel, neue Kartoffeln, wilde Knoblauch, Lorbeerblätter und Zitrone in einer Bratpfanne, die andere Hand hält ein kleines Glas mit Fenchelsamen. Eine Hand bastelt die Hühnerschenkel, neue Kartoffeln, wilde Knoblauch und Lorbeerblätter mit Zitronenbratensäften.