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Roast Chicken Legs with Olive Oil and Lemon

(for 2)


2 Chicken Legs
1 Lemon
4 Tablespoons Olive Oil
Salt and Pepper

Divide the Legs into thighs and drumsticks.
Squeeze the lemons and mix the juice with the olive oil and seasonings.
Marinade the legs in this for about 30 minutes.

Set the oven to 200C, 400F Gas 7
Using a small oven proof tray or dish put the legs with their marinade into this.
Roast for about ten minutes then baste with the marinade.
Roast for another ten minutes (lower the oven if they are cooking too fast)
Baste again and put back for five minutes.
Cut into one of the pieces to insure they are cooked, if not put back for another 5 minutes.

The nicest way to eat these is to eat them with your fingers with a big salad of crisp lettuce and some fresh bread.

Leave these cool and they make great finger food for a picnic.



September 15, 2009 11:11 AM | 0 Comments
  Martin Dwyer
Consultant Chef