The best roast chicken legs or thighs - Greenspoon

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The best roast chicken legs or thighs

The best roast chicken legs or thighs

Course: Recipes, Main

When it comes to chicken, we are big fans of a whole chicken, or for an easy mid week meal, chicken breast. But this recipe is a revelation. Again, it’s from Ottolenghi, whose recipes I love!

INGREDIENTS

  • 8 chicken legs or thighs

  • 5 garlic cloves, crushed

  • 1 tbsp fresh oregano

  • 3 tbsp red wine vinegar

  • 3 tbsp olive oil

  • 100g pitted green olives

  • 60g capers

  • 120g dates

  • 2 bay leaves

  • 120ml dry white wine

  • 1 tbsp date syrup (or use treacle or brown sugar if you don’t have this)

  • salt and pepper

Directions

  • Place the chicken in a large bowl, and mix in all the ingredients apart from the wine wine and the date syrup.

    Allow it to marinate in the fridge for 1 – 2 days, stirring from time to time. If you don’t have time to marinade, don’t panic – just let it sit with the marinade ingredients for as long as you can.
  • When ready to cook, set the oven to 180 degrees.
  • Spread the chicken legs out on a high sided baking tray. Whisk together the wine and date syrup, and pour over the meat.

    Cook for 50 minutes, basting 2 – 3 times, until the meat is golden-brown on top and cooked through (always check with a skewer for clear juices if you are concerned).
  • Remove from the oven, transfer everything to a large platter and sprinkle over some fresh oregano.
  • I served this with turmeric roasted cauliflower, roasted zucchini and some blanched broccoli.

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