lemon roasted chicken
Serves 5
zest and juice of 1 lemon
1 clove of garlic, peeled
a small pinch of mixed dried herbs
35ml olive oil
sea salt and freshly ground black pepper, to taste
5 whole chicken legs
Zest the lemon by gently grating the yellow skin with a fine grater, peel the garlic.
To prepare the marinade, blitz the lemon zest and juice, garlic, mixed herbs and olive oil in a blender, making sure it is all mixed well. Once blended, add a small pinch of salt and a grind of pepper, then taste a tiny bit to check the seasoning.
Pour the marinade over the chicken legs, rubbing it into every nook and cranny. Cover, and leave in the fridge for at least 2 hours, or preferably overnight so that the flavours can develop. You can cook the chicken straight away but the flavours will be nicer if you can leave it to marinate.
A few hours later
Preheat the oven to 200 C/400 F/gas 6. Transfer your chicken legs to a shallow baking tray, spoon the marinade over the chicken legs and cook in the preheated oven for 45 minutes to an hour, or until golden, crisp and tender.
Serve the chicken with the juices and some sweet tomato pasta.
Serves 5
zest and juice of 1 lemon
1 clove of garlic, peeled
a small pinch of mixed dried herbs
35ml olive oil
sea salt and freshly ground black pepper, to taste
5 whole chicken legs
Zest the lemon by gently grating the yellow skin with a fine grater, peel the garlic.
To prepare the marinade, blitz the lemon zest and juice, garlic, mixed herbs and olive oil in a blender, making sure it is all mixed well. Once blended, add a small pinch of salt and a grind of pepper, then taste a tiny bit to check the seasoning.
Pour the marinade over the chicken legs, rubbing it into every nook and cranny. Cover, and leave in the fridge for at least 2 hours, or preferably overnight so that the flavours can develop. You can cook the chicken straight away but the flavours will be nicer if you can leave it to marinate.
A few hours later
Preheat the oven to 200 C/400 F/gas 6. Transfer your chicken legs to a shallow baking tray, spoon the marinade over the chicken legs and cook in the preheated oven for 45 minutes to an hour, or until golden, crisp and tender.
Serve the chicken with the juices and some sweet tomato pasta.
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