Chicken Legs with Carrots & Pistachio Butter
2 tbs olive oil
2 bunches Dutch carrots, washed & trimmed
1 tsp ground cumin
8 chicken legs (skin on)
mixed salad greens, to serve
sea salt & black pepper
Pistachio Butter
80g unsalted butter, softened
¼ cup shelled pistachios, finely chopped
1 tsp chopped thyme leaves, plus extra to serve
½ tsp finely grated lemon zest
1 clove garlic, minced
1 tbs honey
Preheat oven to 170°C Fan Assist.
For pistachio butter, place all ingredients in a bowl and use a spatula or fork to mash together until well combined. Season with salt and pepper. Place a 30cm length of plastic wrap onto your bench and scrape butter onto it. Shape into a rough log, then roll up the plastic, twisting the ends to tighten and secure the butter into a log shape. Place in the refrigerator for 30 minutes.
Meanwhile, combine half the oil and carrots in a large bowl and toss to coat. Transfer to a roasting tray and season with salt and pepper. Add remaining oil, cumin and chicken legs to bowl and toss to coat. Sit chicken over carrots and season. Roast for 45 minutes until chicken is golden and carrots are tender.
To serve, slice butter into discs and place over chicken legs and allow to melt. Scatter with extra thyme and serve with salad greens.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
