Tuesday, 9 April 2013
Sticky Roast Chicken Legs with Homemade Oven Chips
Dad picked up some nice chicken legs the other day from the traditional old butchers.
I decided to cook them in the style of Nigel Slater's Sticky Chicken Thighs with Lemon & Honey, but not having all the ingredients I improvised a little by marinading the chicken in the juice of one lemon and two cloves of garlic whilst I prepared the potatoes. Then pouring in about 2in boiling water around the chicken, seasoning and drizzling over a couple of teaspoons of honey. Cook the chicken pieces at 200C for about half an hour skin side down and then turn over half way through to crisp up nicely at the end.
For the potatoes, peel and chop into large chip sizes. Boil in salted water for 5 minutes then drain and spread out on a large baking dish. Season and stir through 2 tablespoons of olive or sunflower oil. Cook for 45 minutes to an hour at 200C.
Wolfed down again by kids. Picked at by Grandma who left the crispy skin and seemed to struggle with getting the meat off the bone.
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