Sticky Lemon Chicken
4 large chicken legs
Salt and pepper
Olive oil, for cooking
1 tablespoon light brown soft sugar
Finely grated zest and juice of 1 large lemon
50g butter, cut into cubes
Preheat oven to 200˚C/Gas mark 6. Season the chicken legs with salt and pepper. Heat an ovenproof roasting tray with some olive oil on top of your stove and lay in the chicken, skin-side down. Fry for a few minutes until golden brown before turning each piece.
Mix the sugar and lemon zest together and sprinkle over the chicken and place the pan in the oven. Roast, basting from time to time, for 35 – 40 minutes.
Remove the pan from the oven, squeeze over the lemon juice and add in the butter. Arrange the chicken pieces on the plates and spoon over the lemony butter.
Serve with a simple green salad – delicious.
Comments are closed