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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
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 9x13-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.
Calories 212, Protein 26g, Carbohydrates 12.4g, Fat 6.7g, Fibre 0.7g, Sodium 401mg.
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.