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.
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 kg of sweet potatoes or potatoes
Extra Virgin Olive Oil
Salt & Pepper
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
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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