Chicken
Roast Chicken Legs with a Dash of Honey
Chicken legs marinated in a tangy spiced honey and vinegar sauce, then roasted with butter until golden.
From Yasmin’s Kitchen
A change from the usual roast chicken sauce. Leaving the chicken to marinate for longer gives the finished dish more flavour.
What you’ll need
Ingredients
- 10 chicken legs
- 2-3 tsp salt, or to taste
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp turmeric
- 1 tsp paprika
- 2 tsp chilli flakes
- 2 tsp cornflour
- 300ml malt vinegar
- 50ml honey
- 100g salted butter
Step by step
Method
- Mix all the dry ingredients in a large bowl.
- Add the vinegar and honey and mix into a sauce.
- Add the chicken and rub the sauce all over. Marinate in the fridge for up to 6 hours if possible.
- Arrange the chicken in a deep roasting tray.
- Cut the butter into small cubes, scatter over the chicken and cover with aluminium foil.
- Roast on the top shelf at 220°C for 45 minutes.
- Remove the foil and turn the chicken pieces so they are coated in the sauce.
- Return to the oven for a further 15 minutes, or until golden and cooked through.
Helpful notes
Tips
- Check the label on malt vinegar if strict gluten-free suitability is required, as ingredients can vary by product.