Roast Chicken Leg with Garlic & Herbs

Roast Chicken Leg with Garlic & Herbs

167kcal per serving
2 hrs 40 mins
4servings
Preferences Under 300 calories
Main Ingredients Chicken
Allergens Peanut free Celery free
Seasonal Spring Summer Autumn Winter

ingredients

  • 4 garlic cloves
  • Small bunch of parsley, leaves stripped
  • Sprig of rosemary, leaves stripped
  • 1 lemon, zest and juice
  • 1 tsp rapeseed oil
  • Freshly ground black pepper
  • 4 chicken legs

nutrition facts

Per average serving:
energy 699 kJ / 167 kcal
8 %
fat 12 g
17 %
saturates 2.9 g
15 %
Sugars 0 g
0 %
salt 0.2 g
3 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Blend the garlic, parsley, rosemary, lemon juice, oil and black pepper in a food processor to a form a loose paste.

  2. Lightly score the chicken leg and generously rub the legs with the prepared marinade and set aside in the fridge for a minimum of 2 hours or ideally overnight.

  3. When ready to cook preheat the oven to 190°C. Place the chicken legs on to a suitable size roasting tray and place into the oven.

  4. Roast for 30-40 minutes until the chicken caramelises, ideally basting throughout the cooking period.

  5. Remove from oven, allow to rest for 10 minutes and then serve.


Serving suggestion: serve with celeriac, barley and smoked cheddar salad.

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.