Roast Chicken Legs Dinner.

Everyone, from old to young, in my family loves this.

This is a staple in our dinners. It’s one of the easiest dinners to whip up and is completely done in the oven.

The kitchen will have a lovely aroma about an hour later. And dinner will be ready.


Ingredients

For the chicken -
4 large chicken legs
Seasonings of your choice – I like Masterfoods All Purpose Seasonings, Garlic Pepper, Cajun Seasonings, Piri Piri or Lemon Pepper. Or you can simply use a generous rub of plain sea salt and pepper.
Extra virgin olive oil

For the sides -
(1)
1 kg of sweet potatoes or potatoes
Extra Virgin Olive Oil
Salt & Pepper

(2)
250g of brown mushrooms
3 cloves garlic – minced
1 T butter
2 T Shaoxing Hua Tiao wine or dry white wine
Fresh or dried basil

Method

Pre-heat oven to 180 deg C.

Rub the chicken legs generously with seasonings and extra virgin olive oil. Place the chicken on a baking tray lined with cooking/parchment paper. Skin-side up.

Place tray in oven for 1 hour 10 mins. No need to rotate.

Next, peel and cut the potatoes (I prefer to use sweet potatoes) into large bite size chunks. Place on a small baking dish lined with cooking/parchment paper. Toss with some extra virgin olive oil, salt and pepper (or use use Masterfoods Garlic Pepper Seasonings).

1/2 hour after the chicken has been cooking, place the tray of potatoes in. After 20 mins, toss the potatoes lightly with a wooden spoon and return the tray to the oven for another 20 mins. Reduce cooking time for potatoes if you have cut them much smaller. They are done once they are golden brown on the outside.

In the remaining time, I like to slice some mushrooms and saute them in some butter for a few minutes till they are soft. Then add the wine. Let it boil a minute more. Add the herbs and they are done. Garlicky flavourful mushrooms. Yum!

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2 Comments

  1. Dear Bing,
    My roast chicken/ roast fish always have lots of “water”/”gravy” so always look more like “steam” chicken/fish instead of roast chicken/fish. Why? Could you pls enlighten?

    Would like to say thank you so much for all the proven good recipes you had shared with your readers like me here. THANK YOU!

    • Thanks Evelyn!

      Try these to get better results with roasting chicken/fish -

      (1) Make sure oven is well pre-heated before placing meat in it. If oven door is wide and temperature drops alot after placing in the meat, then pre-heat the oven at a slightly higher heat and adjust back to the desired heat after the meat has been placed in.

      (2) Don’t use heat less than 180 deg C if u are aiming to dry roast.

      (3) Dry the chicken/fish with kitchen paper towels after washing. Rub some olive oil on them before seasoning them.

      (4) If you observe that alot of moisture is released, turn the heat from roasting to “grill”. And turn the temperature up by 5 to 10 deg C. That will give the oven that extra boost of heat to dry out the moisture.

      (5) If the meat is super fatty and what’s emitted is the oil and not water, then you may wish to roast the meat on a rack over a pan (with a small layer of water).

      Hope that helps!

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