For the chicken
4 thyme sprigs, plus 1 tbsp picked thyme leaves
25g sea salt
zest 1 lemon
2 chicken legs
1 tarragon sprig
600ml olive oil
For the potato hash
400g potatoes, diced
50g streaky bacon, cut into lardons
½ small flat-leaf parsley, a handful reserved to serve
½ tbsp Sherry or vermouth vinegar
Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hr. Heat oven to 140C/120C fan/gas 1.
Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining chicken ingredients.
Bake in the oven for 2-2 1 / 2 hrs until tender, then remove from the oil and drain on a wire rack.
Reserve and strain the oil – this is great for roasting veg.
To make the hash, heat 1 tbsp of the infused oil in a heavy-bottomed frying pan.
Add the potatoes and cook for about 10 mins until they start to soften. Add the bacon and cook, stirring, until it’s crisping.
Cook for another 5 mins until the potatoes are cooked through.
Season, then add the spinach and parsley. Stir until the leaves have wilted. Add a splash of vinegar.
Poach the eggs in barely simmering water for 3 mins, then drain on kitchen paper.
Serve the chicken with the hash, eggs and a sprinkling of parsley.
Recipe adapted from: Good Food