Ingredients
Serves 4
4 chicken legs, preferably free-range and corn-fed
1tbsp fresh oregano, off the stem and chopped
1tbsp fresh thyme leaves, stripped from the stem
45ml olive oil
6 cloves of garlic, peeled and left whole
1 lemon, sliced
Sea salt and freshly ground pepper
Method
Turn the oven on to 190C and start with seasoning the roasting tin – this is a trick I learnt at chef school, and it makes a big difference to the final seasoning of the dish. It’s always the starting point when I roast a whole chicken too – pour some oil into the pan, swirl it round (I use a big brush to get into all the corners), then sprinkle the pan generously with salt and pepper and the herbs and flavourings you are using (you could decide on sage and rosemary instead of thyme and oregano, or use a tablespoon of dried Italian herbs split half and half between the bottom and the top). Lemon and garlic are a chicken’s best friend, but the rest is up to you!
Lay the chicken legs on top, brush with oil, repeat the seasonings on top and roast for 20 minutes. Baste with the juices and return to the oven for a further 20-30 minutes until the skin is crisp and bubbling and the meat starts to pull away from the leg bone.
All that is required is a thick slice of fresh bread to serve it on, with the juices poured over, and a nice fresh green salad.
© Linda Galloway 2021