Serves 2, easily doubled
2 bone-in, skin-on whole chicken legs (each a leg and a thigh), preferably free range
Knob of butter, softened
Salt and black pepper
Crusty garlic bread
Pasta or rice, drizzled with the pan sauce and tossed with peas and chopped spring onions
- Preheat the oven to 150˚C/130˚C fan/gas mark 2.
- Pat the chicken dry with kitchen paper. Smear the butter over the entire skin and season generously with salt and black pepper. Place the seasoned chicken in a baking dish.
- Cover the dish with tin foil and bake for one hour, basting once and rotating the tray halfway through.
- Remove the foil, baste again, and increase the heat to 220˚C/200˚C fan/gas mark 7. Return the chicken to the oven for 20-25 minutes until the skin is golden and crisp. Transfer to a plate, tent loosely with tin foil and rest for 10 minutes. Drizzle the juices from the roasting tin over the chicken to serve.
Per serving: 583kcals, 30.7g fat (12.8g saturated), 0g carbs, 0g sugars, 72.5g protein, 0g fibre, 0.301g fibre
Top tip: To make a simple sauce, pour the juices from the roasting dish into a small saucepan while the chicken rests. Add a splash of white wine and some fresh thyme. Bubble over a medium-high heat for 3-4 minutes to reduce slightly, then serve with the chicken.