Serves 4
Prep 20min
Cook 30min

INGREDIENTS

6 corn-fed or organic chicken legs (cut in two at the joint)
1½ lemons
5 sprigs of rosemary
1tbsp Maldon salt
Olive oil
200ml chicken stock Serve with basmati rice and spinach

METHOD

Finely chop the rosemary leaves and grate the lemon zest. Mix the chopped rosemary with the zest and salt and rub the mix on the chicken before cooking.

Roast the chicken legs, skin side down, with slices of lemon and olive oil in a 200C oven for 20 minutes, turn the legs, lower the oven to 150C and cook for another ten minutes. Remove the chicken and lemon slices from the tray and let the chicken rest in tin foil.

Prepare the gravy by glazing the tray with chicken stock, reduce by half and finish it off with the zest of half a lemon and 1tbsp of extra virgin olive oil.

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