Chicken Guns with Greens and Potatoes

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Chicken Guns with Greens and Potatoes

When all you want to do is come home to a good roast with just a little difference, some roasted naan bread and caper buttered vitamin-packed greens.

Ingredients to serve 2

  • 2 x Chicken Leg Quarters
  • 2 x Naan Breads
  • 1 clove x Garlic - chopped
  • 5g x Italian Flat Leaf Parsley
  • 30g x Capers - chopped
  • 100g x Tenderstem Broccoli - stem end trimmed
  • 100g x Brussels Sprouts - halved
  • 100g x Peas
  • 1 stalk x Celery - chopped
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Leg Quarters
  • 4 x Naan Breads
  • 2 cloves x Garlic - chopped
  • 10g x Italian Flat Leaf Parsley
  • 60g x Capers - chopped
  • 200g x Tenderstem Broccoli - stem end trimmed
  • 200g x Brussels Sprouts - halved
  • 200g x Peas
  • 2 stalks x Celery - chopped
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Bring a large saucepan of salted water to the boil for use in step 2.

Washing Instruction

Wash your hands, tenderstem broccoli and brussels sprouts well. Rinse your italian flat leaf parsley thoroughly and drain on paper towel.

Gino's Tip

One might think that roasting chicken quarters should be done at lower temperatures but roasting it at 200-220°C creates crispy caramelised skins, juicy meat and quicker cooking times.

Step 1 - Roasted Chicken Thighs

Season your chicken leg quarters with salt and pepper. Place skin down on an oven tray and pop into the oven for 40-45 minutes, flipping them over halfway through. You can place your chicken on a foil-lined oven tray to make cleaning afterwards a breeze.

Step 2 - Garlic and Caper Butter Greens

When your chicken has about 8-10 minutes left and your water in your large saucepan is boiling cook your vegetables separately and as follows, tenderstem broccoli for 4-5 minutes, brussels sprouts for 4-5 minutes and peas for 2-3 minutes. Do them in the order prescribed and remove each one with tongs or slotted spoon into a colander. Once done does your steamed/blanched vegetables with your butter, chopped garlic, Italian flat-leaf parsley and capers, drizzle lightly with olive oil and season with salt and pepper.

Step 3 - Garlic Naan Breads

In the last 8-10 minutes of roasting your chicken add your garlic naans to the oven and toast for 2-3 minutes.

To Serve

Divide your garlic and caper butter greens amongst your servings along with your chicken leg quarters.