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wild garlic chicken with small potatoes in a roasting tin.
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Wild Garlic Chicken

Wild garlic chicken baked with potatoes, white wine, and stock. A simple spring recipe using fresh wild garlic.
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: German
Servings: 4 servings
Calories: 574kcal
Author: Adina

Equipment

  • Roasting pan large enough to hold the chicken parts in a single layer

Ingredients

  • 1.5 lbs potatoes Note 1
  • 1½ tablespoons olive oil
  • 2 handfuls wild garlic about 3.5 oz / 100 g
  • ½ cup dry white wine
  • 1 cup chicken stock
  • 4 chicken quarters or 4 thighs and 4 drumsticks, Note 2
  • 2 tablespoons pesto Note 3
  • fine sea salt and ground black pepper
US - EU

Instructions

  • Preheat the oven to 400°F/ 200°C.
  • Prepare the potatoes: Scrub the potatoes well. Halve or quarter them, depending on size, and place them in a roasting pan. Toss with 1 tablespoon olive oil, salt, and pepper.
    1.5 lbs potatoes + 1 tablespoon olive oil + fine sea salt and ground black pepper
  • Prepare the wild garlic: Wash and pat dry. If the leaves are large, tear them into smaller pieces. Scatter them among the potatoes. It will seem like a lot, but the leaves will shrink as they cook.
    2 handfuls wild garlic
  • Add the liquids: Pour the wine and chicken stock into one side of the pan, so the seasoning on the potatoes stays in place.
    ½ cup dry white wine + 1 cup chicken stock
  • Prepare the chicken: Pat the chicken pieces dry and season well with salt and pepper. Trim any excess loose skin from the underside. Spread the pesto on the underside of the chicken (on the flesh, not the skin). Place the pieces skin-side up over the potatoes. Drizzle with the remaining olive oil.
    4 chicken quarters + 2 tablespoons pesto + ½ tablespoon olive oil
  • Bake for about 1 hour, until the chicken is cooked through and the potatoes are tender. During baking, push the wild garlic down into the potatoes and liquid once or twice so it doesn’t dry out.
  • Check doneness: The chicken should reach an internal temperature of 165°F/ 74°C. If the chicken is done but the potatoes are not, remove the chicken, keep it warm, and continue baking the potatoes for another 10 minutes or until tender.
  • Rest and serve: Let rest for 5–10 minutes, then serve.

Notes

  1. Potatoes: I used small fingerling potatoes, scrubbed and cut in halves or quarters. You can also use regular potatoes. Peel them and cut into wedges or thick slices, not too large.
  2. Chicken: Chicken quarters work very well and are easy to find in Germany. You can also use 4 thighs and 4 drumsticks. In that case, check a bit earlier if the meat is done.
  3. Pesto: Wild garlic pesto is ideal here. If you don’t have it, regular pesto works fine.

Nutrition

Serving: 1/4 of the dish | Calories: 574kcal | Carbohydrates: 34g | Protein: 29g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 883mg | Potassium: 1182mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1678IU | Vitamin C: 38mg | Calcium: 64mg | Iron: 3mg