So-simple slow roast chicken legs

0
4000
Serves 2
2 whole chicken legs, (each a leg and a thigh) bone-in and skin-on, preferably free range
Knob of butter, softened
Salt and black pepper

Serving suggestions:
Jacket chips
Fried mushrooms
Coleslaw
Mashed potato
Roasted broccoli
Crusty garlic bread
Peas
Pasta, drizzled with the pan sauce and tossed with peas and chopped spring onions

  1. Preheat the oven to 150˚C/130˚C fan/gas mark 2.
  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.
  3. Cover the dish with tin foil and bake for one hour, basting once and rotating the tray halfway through.
  4. 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.

Note: rice can be used as an alternative to pasta, if you wish.


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.