An old favourite of mine and one the family still love. Tender chicken that comes off the bone easily with a barbecue-style charred appearance and flavour. So easy – just put it in the oven and leave it to do its magic. If you would like smaller portions, use the same amount of thighs and drumsticks (six of each).
MARINATE: A minimum of 30 minutes
COOK TIME: 35–40 minutes
- Using a sharp knife, make shallow slits in the top of the chicken legs (see tip).
- Place all the ingredients for the marinade in a large bowl and stir until combined. Add the chicken legs and toss to coat, using your hands to cover them really well in the marinade. Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes.
- Meanwhile, preheat the oven to 220°C/200°C fan/Gas 7 and line a roasting tin with baking paper.
- Place the marinated chicken legs in the lined tin, skin side up in a single layer, and spoon over the remaining marinade from the bowl. Roast in the oven for 35–40 minutes until sticky and golden and cooked through. Skim off any fat from the cooking juices and pour the juices into a jug.
- Serve hot with the juices poured over, and with a green vegetable and sauté potatoes or mash (see page 177) on the side.
TO PREPARE AHEAD:
Can be marinated up to 24 hours ahead. Serve cold if preferred.
MARY'S CLASSIC TIPS:
- Remove the skin from the chicken legs, if you prefer.
- Don’t forget to wash your hands after handling raw poultry.
This recipe is taken from: Classic