CHICKEN LEG MARINADE FOR BAKING RECIPES
CHICKEN LEG RECIPES | BBC GOOD FOOD
Serve chicken legs in a range of comforting one-pots, casseroles and roasts. Our collection includes classic recipes such as chicken chasseur and coq au vin.
Provided by Good Food team
Number Of Ingredients 1
SHEET-PAN LEMON GARLIC CHICKEN RECIPE: HOW TO MAKE IT
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 483 calories, FatContent 29g fat (7g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 507mg sodium, CarbohydrateContent 15g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 39g protein.
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BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER
Mexican-style lamb leg grilled with peppercorns, paprika and fennel, served with harissa yoghurt. Delicious!
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Cuisine https://schema.org/GlutenFreeDiet
Calories 323 calories per serving
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- Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
- Cut right around the bone, then remove it.
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- Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
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- Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.
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