This dish gives us more of our favourite part of a glorious lemon-and-herb roast chicken: the rich, dark leg meat. Using legs also means less time and mess than carving up a whole bird.
Rosemary & lemon chicken
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PREP TIME
10 min
Makes
4 servings
* PLUS Roasting Time: 55 minutes
Ingredients
- 4 chicken legs , with thighs attached
- 1 large lemon
- 2 tbsp olive oil
- 2 tbsp honey
- 3 garlic cloves , minced
- 1/2 tsp salt
- pepper , to taste
- 2 sprigs fresh rosemary
- 1 red bell pepper , thickly sliced
Instructions
- Preheat oven to 375F (190C). Remove skin from chicken. Trim and discard excess fat. Squeeze juice from lemon into a small bowl. Stir in oil, honey, garlic, salt and pepper. Pour into a 9×13-inch (3-L) baking dish. Place chicken, meaty side up, in dish. Strip leaves from rosemary and evenly sprinkle over chicken. Turn chicken meaty side down. Scatter red pepper overtop.
- Roast, uncovered, in centre of preheated oven, 30 minutes. Then turn chicken meaty side up. Continue roasting, basting occasionally, until meat feels springy when pressed, 25 to 30 minutes.
- Remove chicken to plates or place on a platter. Arrange pepper strips on top. Pour pan juice into a bowl or measuring cup. Skim off and discard fat. Spoon juice over chicken. Excellent with roasted potato wedges and steamed broccoli.
Nutrition (per serving)
- Calories
- 212,
- Protein
- 26 g,
- Carbohydrates
- 12.4 g,
- Fat
- 6.7 g,
- Fibre
- 0.7 g,
- Sodium
- 401 mg.
