FOOD: Nostalgic for Family Favourites

As you may have noticed I’m a bit of a foodie, especially for homemade food and recipes made from scratch, usually simple but effective meals or treats. I’ve collaborated with Wren Kitchens to bring you something a little new today.

The campaign #WrenFamilyFavourites is all about getting nostalgic. And nothing gets us kids more nostalgic than reminiscing about our favourite home cooked meals. Every mum, or dad, has that go to recipe that their kids love. My mum has a couple of firm family favourites, including this chocolate biscuit cake that I blogged a few months back! You’re welcome – it is yum!

So my mum makes a mean chilli con carne, but so does my husband! And they can take a lot of work, and I wanted to share something quite simple, but really tasty with you.

So I’m sharing my mum’s lemon and thyme chicken, with herb potatoes. This is kind of a winter staple and was a popular dinner when I was growing up – though I did always avoid the carrots (sorry mum). This is the dish that I taught my husband, and I’ll be honest he’s most definitely the cook in our household, so me teaching him a recipe is kind of a big deal (though things be changing as I get a bit more confident in the kitchen!).  

So what do you need?

For the chicken:

Skin-on Chicken Drumsticks

Fresh Thyme

Lemon

Ground pepper

For the herb potatoes:

Potatoes

Carrots

Onions

Fresh Rosemary

Garlic
Olive oil

What to do?

Lemon and Thyme Chicken
Gently peel back the chicken skin and score the flesh. Squeeze lemon juice and pour a small amount over the chicken. Crack pepper over the top. Rub fresh thyme leaves into the flesh, including into the cuts. Cover the skin back over and place inside a deep dish. 
Place the lemon rinds inside the dish and cover with extra lemon juice and black pepper. Add a couple of thyme sprigs. 
Bake in the oven for 35minutes, or until the chicken is cooked all the way through and golden. 

Herb Potatoes
Peel and dice the potatoes, carrots and onions. Crush the garlic and add fresh rosemary into a dish with the potatoes, carrots and onions. Drizzle with olive oil and toss the mixture together. Roast in the oven until crispy, approximately 35 minutes. 

Read all the blogger recipes here!

*collaboration post with Wren Kitchens