Lemon Pepper Chicken Legs
Herby lemon pepper chicken legs roasted over classic root vegetables for the ultimate traybake. Tender chicken, crisped skin and fragrant herbs sit on a bed of thinly sliced swede, potato and onion, slowly cooking in chicken stock and mustard until rich, soft and full of flavour. Simple, comforting and built for oven or BBQ!
Serves
4
Featuring
Angus and Oink Lemon Pepper Seasoning
Ingredients
5 chicken legs
1 tbsp Angus and Oink Lemon Pepper Seasoning
Olive oil, for coating
Sea salt, to taste
½ large swede, thinly sliced
3 large Maris Piper potatoes, thinly sliced
4 red onions, thinly sliced
4 garlic cloves, thinly sliced
350ml Potts Chicken Stock
1 tsp Tracklements Dijon Mustard
1 bunch fresh thyme
1 bunch fresh sage
Salt and black pepper
All ingredients are available to purchase in our Farm Shop
Method
- Preheat your oven (or BBQ if you’re cooking outdoors) to 200°C.
- Start by preparing the chicken. Trim away any excess fat, pat dry with kitchen paper, then lightly coat with oil. Sprinkle over the lemon pepper seasoning along with a pinch of sea salt, making sure everything is well coated. Set aside while you prepare the vegetables.
- Lightly butter a large roasting dish. Begin layering the sliced swede, potatoes, onions and garlic, seasoning each layer with a little salt, pepper and a scattering of thyme. Keep going until everything is used up.
- Mix the chicken stock with the dijon mustard, then carefully pour it over the vegetables so they are just covered.
- Nestle the chicken legs on top of the vegetables and finish with a few extra sprigs of thyme and sage.
- Roast for 45–60 minutes, until the chicken is cooked through with crisp, golden skin and the vegetables underneath are soft, rich and full of flavour.
- Let everything rest for 5 minutes before serving, then spoon the buttery vegetables onto plates alongside the chicken.
