CHICKEN LEG RECIPES OVEN RECIPES

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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES



Perfect roast chicken recipe | Jamie Oliver Christmas recipes image

A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 8

1 x 1.6 kg higher-welfare chicken
2 medium onions
2 carrots
2 sticks of celery
1 bulb of garlic
olive oil
1 lemon
1 bunch of mixed fresh herbs such as, thyme, rosemary, bay

Steps:

    1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 240°C/475°F/gas 9.
    3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
    4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
    5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
    6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
    7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
    8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
    9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
    10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
    11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
    12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
    13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
    14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

Nutrition Facts : Calories 374 calories, FatContent 15.8 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 45.5 g protein, CarbohydrateContent 13.4 g carbohydrate, SugarContent 9.3 g sugar, SodiumContent 1.2 g salt, FiberContent 3.4 g fibre

PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES



Perfect roast chicken recipe | Jamie Oliver Christmas recipes image

A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 8

1 x 1.6 kg higher-welfare chicken
2 medium onions
2 carrots
2 sticks of celery
1 bulb of garlic
olive oil
1 lemon
1 bunch of mixed fresh herbs such as, thyme, rosemary, bay

Steps:

    1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 240°C/475°F/gas 9.
    3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
    4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
    5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
    6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
    7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
    8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
    9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
    10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
    11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
    12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
    13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
    14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

Nutrition Facts : Calories 374 calories, FatContent 15.8 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 45.5 g protein, CarbohydrateContent 13.4 g carbohydrate, SugarContent 9.3 g sugar, SodiumContent 1.2 g salt, FiberContent 3.4 g fibre

More about "chicken leg recipes oven recipes"

PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
    1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 240°C/475°F/gas 9.
    3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
    4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
    5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
    6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
    7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
    8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
    9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
    10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
    11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
    12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
    13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
    14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
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CRISPY OVEN ROASTED CHICKEN LEG QUARTERS - CRAVING TASTY
Sep 30, 2018 · This chicken leg quarters recipe is by far one of the tastiest chicken recipes. There is a lot of flavor coming from the rub alone, but pan-searing, followed by oven-roasting, adds a ton of extra flavor. That beautifully caramelized skin is just so tasty. With most of the fat rendered out, it turns thin and crispy in the oven.
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Dec 22, 2014 · And, knowing that a chicken leg with the skin removed after cooking is only 180 calories makes me happy that I can have my chicken and eat it too! (A chicken leg with skin intact is 260 calories.) So, at least for me, that makes recipes …
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Dec 22, 2014 · And, knowing that a chicken leg with the skin removed after cooking is only 180 calories makes me happy that I can have my chicken and eat it too! (A chicken leg with skin intact is 260 calories.) So, at least for me, that makes recipes …
From recipesthatcrock.com
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RECIPES FOR ONE PERSON CHICKEN RECIPES | SPARKRECIPES
Top recipes for one person chicken recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. ... Oven-Roasted Chicken Leg Quarters. This is a very easy and tasty recipe for chicken quarters, I use leg …
From recipes.sparkpeople.com
See details


CRISPY OVEN ROASTED CHICKEN LEG QUARTERS - CRAVING TASTY
Sep 30, 2018 · This chicken leg quarters recipe is by far one of the tastiest chicken recipes. There is a lot of flavor coming from the rub alone, but pan-searing, followed by oven-roasting, adds a ton of extra flavor. That beautifully caramelized skin is just so tasty. With most of the fat rendered out, it turns thin and crispy in the oven.
From cravingtasty.com
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21 BEST CHICKEN THIGH AND LEG RECIPES | WAYS TO COOK ...
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Jul 01, 2021 · Brush chicken all over with all but a tablespoon of the remaining sauce. Slide into the oven and bake 15 minutes. Flip chicken, and brush with the remaining sauce anywhere it's needed. Continue baking until the internal temperature of the chicken …
From simplyrecipes.com
See details


CHICKEN DRUMSTICK RECIPES
Dec 22, 2014 · And, knowing that a chicken leg with the skin removed after cooking is only 180 calories makes me happy that I can have my chicken and eat it too! (A chicken leg with skin intact is 260 calories.) So, at least for me, that makes recipes …
From recipesthatcrock.com
See details


RECIPES FOR ONE PERSON CHICKEN RECIPES | SPARKRECIPES
Top recipes for one person chicken recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. ... Oven-Roasted Chicken Leg Quarters. This is a very easy and tasty recipe for chicken quarters, I use leg …
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See details