Chicken with a twist
Fresh lemon and herbs give this dish a distinctive flavour
CHICKEN legs are something I associate with Asian marinades or being crumbed and fried. This recipe is a little different, using fresh lemon and herbs. It is deliciously flavoursome, easy to put together and makes an ideal dish to enjoy for dinner or a cold lunch the next day.
I trimmed the chicken legs off at the knuckle and took off the skin and the meat around the bone for a cleaner look. It also makes it easier to pick them up and eat.
You can buy them like this or get them from your butcher.
Greek-style baked lemon chicken with herb roasted vegetables
Serves 4
INGREDIENTS: 1.2kg chicken legs or 12 chicken legs ◗ 1 tbs fresh rosemary, chopped ◗ 1 tbs fresh oregano ◗ 2 cloves garlic ◗ 1 tbs parsley ◗ Salt and pepper ◗ 2 tbs lemon juice ◗ 1 tbs olive oil ◗ 1 lemon cut into eight wedges
For the herb roast vegetables – ◗ 1 large red capsicum, seeded and cut into 4cm pieces ◗ 400g pumpkin, peeled and seeded and cut into 5cm chunks ◗ 2 brown onions, peeled and cut into 8 wedges ◗ 4 Roma tomatoes, cut into wedges ◗ 2 cloves garlic, minced ◗ 1 tbs olive oil ◗ Salt and pepper ◗ 1 tbs fresh picked thyme
METHOD: Preheat the oven to 200 degrees.
Using a sharp knife make a couple of incisions in the chicken legs and sit them in a baking dish.
Blend or chop together all the herbs and the garlic and mix this with the lemon juice, olive oil and salt and pepper. Pour this over the chicken and rub it into the incisions. Take a wedge of the lemon and push it into one of the incisions in the chicken and sit them back in the baking dish. Bake the legs for 40 minutes.
Prepare the vegetables on a baking tray and drizzle with the olive oil combined with the minced garlic. Season with salt and pepper and roast for 30 minutes. Garnish the vegetables with the fresh thyme when they come out of the oven.