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Lemon Pepper Chicken Legs

  • Chicken
Time1 Hour Serves4 CuisineEuropean
Lemon Pepper Chicken Legs

Herby lemon pepper chicken legs roasted over classic boulanger style root vegetables for the ultimate cold-weather 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.

ingredients

For the chicken

  • 4–5 chicken legs
  • 1 tbsp lemon pepper seasoning
  • Olive oil, for coating
  • Sea salt, to taste

For the boulanger vegetables

  • ½ large swede, thinly sliced
  • 3 large Maris Piper potatoes, thinly sliced
  • 4 red onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 350ml chicken stock
  • 1 tsp French mustard

Herbs & seasoning

  • 1 bunch fresh thyme
  • 1 bunch fresh sage
  • Salt and black pepper

Buy the items

Lemon Pepper Seasoning
Lemon Pepper Seasoning
195g £8.99
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Directions

  1. Preheat your oven or BBQ (offset smoker works great here) to 200°C.
  2. Trim any excess fat from the chicken legs and pat dry with kitchen paper. Lightly coat with oil, season generously with the lemon pepper BBQ rub and a pinch of extra sea salt. Set aside.
  3. Lightly butter a heavy-based roasting dish or pan.
    Begin layering the vegetables: swede, potato, onion and garlic, seasoning lightly with salt and pepper and scattering over fresh thyme as you go. Repeat until all vegetables are used.
  4. In a jug, mix the hot chicken stock with the French mustard. Carefully pour this over the layered vegetables so they’re just submerged.
  5. Place the seasoned chicken legs directly on top of the vegetables. Scatter over a few extra sprigs of thyme and sage.
  6. Roast on the middle shelf for 45–60 minutes, until the chicken skin is golden and cooked through and the vegetables underneath are tender and rich with flavour.
  7. Allow to rest for 5 minutes before serving. Spoon up plenty of the buttery, herby vegetables alongside each chicken leg.

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