Leg Chicken Recipe
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Spanish-style roast chicken and potatoes
- 1.8kg Coles RSPCA Approved Australian Whole Chicken
- 1 tbs olive oil
- 2 tsp ground paprika
- 1 tsp dried oregano
- 2 garlic cloves, crushed
- 500g baby Red Royale potatoes
- 1 chorizo sausage, thinly sliced diagonally
- 1 red onion, cut into wedges
- 350g Coles Australian Mini Capsicums, halved, seeded
- 1 lemon, cut into wedges
- 1/2 cup (75g) pimento-stuffed green olives
- 1/2 cup (125ml) chicken stock
- 1/4 cup (60ml) dry sherry (optional)
- 250g vine-ripened cherry tomatoes
- Chopped flat-leaf parsley, to serve
- Step 1Preheat oven to 200°C. Place the chicken on a clean work surface. Combine the oil, paprika, oregano and garlic in a bowl. Season. Drizzle over the chicken and rub all over to coat.
- Step 2Place the chicken in a large roasting pan. Use kitchen string to tie the legs together. Arrange the potato, chorizo and onion around the chicken in the pan. Roast for 30 mins or until potato is just tender.
- Step 3Transfer the potato to a clean work surface. Cool slightly. Use folded paper towels to gently press down on potatoes to flatten slightly. Return potatoes to the pan with the capsicum, lemon, olives, stock and sherry, if using.
- Step 4Roast for 30 mins. Add tomatoes to the pan. Roast for a further 15 mins or until chicken is cooked through and juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer the chicken to a serving platter. Set aside for 10 mins to rest.
- Step 5Arrange the potato mixture around the chicken on the platter and sprinkle with the parsley.
Roast chicken legs
- 12-14 chicken drumsticks
- 40ml olive oil
- Salt and pepper, to taste
- 3 potatoes, chopped
- 250g pumpkin, chopped
- 250g sweet potatoes, chopped
- Mixed fresh herbs
- 250g carrot, chopped
- 1 head broccoli
- 1 head cauliflower
- Step 1Preheat oven to 180C.
- Step 2Lightly rub chicken drumsticks with oil and seasoning. Place into a baking dish. Bake for 1 hour.
- Step 3Drizzle pumpkin, sweet potato and potatoes with oil and season. Add herbs. Place in a roasting pan and add to oven. Bake for 45 minutes.
- Step 4Just before serving, steam the cauliflower and broccoli and serve with the chicken and roast vegetables.
Crying leg of lamb with parsnips and sprouts
- 3 garlic cloves, chopped
- 1 teaspoon sea salt flakes
- 60ml (1/4 cup) extra virgin olive oil
- 1.1kg boneless lamb leg, fat scored
- 8 brussels sprouts, halved
- 4 (about 800g) parsnips, trimmed, peeled, halved lengthways
- 2 brown onions, peeled, cut into thick rounds
- 10 sprigs fresh thyme
- 40g (1/2 cup) finely grated parmesan
- 125ml (1/2 cup) red wine
- 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
- 3 teaspoons fresh thyme leaves, extra
- Step 1Preheat oven to 220C/200C fan forced. Use a mortar and pestle to pound the garlic, salt and 1 tablespoon oil to a paste. Heat 1 tablespoon remaining oil in a large flameproof roasting pan over medium-high heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a plate. Rub garlic mixture into fat side of lamb, rubbing into the incisions.
- Step 2Place sprouts, parsnips and onion in the pan. Drizzle with remaining oil. Scatter over half the thyme. Place a rack over the vegies. Place lamb on rack. Scatter remaining thyme over lamb. Roast for 35 minutes. Transfer lamb to a large platter. Cover with foil and set aside to rest. Remove rack. Sprinkle vegies with parmesan and bake for a further 5-10 minutes until crisp. Transfer to the platter with the lamb.
- Step 3Place wine in the roasting pan over medium-high heat. Simmer, scraping base with a wooden spoon, for 3 minutes or until reduced. Add stock and extra thyme. Simmer for a further 5 minutes or until mixture has thickened.
- Step 4Serve lamb with the vegies and red wine sauce.
Roasted pork leg with apple
- 2kg pork leg (bone intact)
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- 2 teaspoons fennel seeds
- 4 medium carrots, peeled, cut diagonally into 3cm slices
- 750g chat potatoes, halved
- 2 red onions, halved, cut into wedges
- 3 pink lady apples or fuji apples, quartered, cored, cut into thick wedges
- 2 cups Massel chicken style liquid stock
- 3/4 cup dry white wine
- 2 1/2 tablespoons plain flour
- Step 1Preheat oven to 220°C/200°C fan-forced. Place pork in a large roasting pan. Drizzle with oil. Sprinkle with salt and fennel seeds. Season with pepper. Roast for 40 minutes or until skin is golden and crackled.
- Step 2Reduce oven to 200°C/180°C fan-forced. Roast for 30 minutes. Add carrot, potato and onion to pan. Roast for 30 minutes. Turn vegetables. Add apple. Roast for 15 minutes or until juices run clear when thickest part of pork is pierced with a skewer. Transfer pork, vegetables and apple to a dish.
- Step 3Make gravy Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons juices in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
- Step 4Serve pork with vegetables, apple and gravy.
Apricot chicken pot roast
- 2 tablespoons extra virgin olive oil
- 2kg whole chicken
- 1 lemon, cut into wedges
- 40g sachet French onion soup mix
- 2 cups apricot nectar
- 1/4 cup brandy (optional)
- 3 garlic cloves, crushed
- 6 sprigs fresh thyme
- 1 large red capsicum, thickly sliced
- 2 red onions, cut into wedges
- 410g can apricot halves, drained
- 1 zucchini, sliced into rounds
- Fresh thyme, to serve
- Fresh flat-leaf parsley sprigs, to serve
- Mashed potato, to serve
- Step 1Preheat oven to 220C/200C fan-forced.
- Step 2Drizzle half the oil into a large, heavy-based flameproof casserole dish. Pat chicken dry with paper towel, including cavity. Place chicken in dish. Fill cavity with lemon. Tie up legs with kitchen string. Tuck wings under chicken.
- Step 3Sprinkle chicken with some of the soup mix. Sprinkle remaining soup mix around chicken. Add nectar, brandy, if using, garlic, thyme and 1⁄2 cup cold water to dish. Drizzle chicken with remaining oil. Season with salt and pepper. Bake for 15 minutes.
- Step 4Reduce oven temperature to 180C/160C fan-forced. Bake for 1 hour. Add capsicum and onion. Bake for a further 45 minutes, adding apricots and zucchini for the last 15 minutes of cooking time, or until juices run clear when thickest part of chicken is pierced with a skewer. Stand for 10 minutes. Using a large metal spoon, skim and discard fat from surface.
- Step 5Sprinkle chicken with parsley. Serve with mashed potato.
Colin's poached turkey breast with roast leg and turkey fat potatoes
- 6kg free-range turkey, rinsed, patted dry, marylands removed
- 1/4 bunch fresh thyme, leaves picked, chopped, plus 4 whole sprigs
- 1 lemon, rind finely grated
- 2 garlic cloves, chopped
- 1 tablespoon finely grated fresh ginger
- 250g butter, at room temperature
- 60ml (1/4 cup) extra virgin olive oil
- 1.5kg Desiree potatoes, peeled, halved
- 6L chicken stock
- 375ml (1 1/2 cups) dry sherry
- 1 knob fresh ginger, coarsely chopped
- 1 garlic bulb, halved
- 1/4 bunch fresh thyme
- 3 fresh bay leaves
- 8 black peppercorns
- 4 star anise
- 2 cinnamon sticks
- 2 tablespoons sea salt
- 3 teaspoons fresh thyme leaves
- 3 garlic cloves, peeled
- 185ml (3/4 cup) extra virgin olive oil
- 1 lemon, rind finely grated, juiced
- 2 (50g) French shallots, finely chopped
- 1 cup fresh mint, coarsely chopped
- 1 cup fresh continental parsley leaves, coarsely chopped
- 1 long fresh red chilli, deseeded, finely chopped
- Step 1Place the turkey crown in a large stock pot or saucepan and add all the poaching liquid ingredients. Add water, if needed, to completely cover the turkey. Bring to the boil over high heat. Reduce heat to low. Poach for 30 minutes. Remove from heat. Set aside for 3-4 hours or until breast is cooked through. Remove turkey from liquid, reserving the poaching liquid.
- Step 2Meanwhile, preheat oven to 220C/200C fan forced. Combine the chopped thyme, rind, garlic, ginger and half the butter in a bowl. Season. Run fingers under maryland skin to loosen. Place butter mixture under skin. Use hands to spread evenly. Season with sea salt.
- Step 3Heat oil in a flameproof roasting pan over medium heat. Add half the potato, cut-side down, and half the remaining butter. Cook for 12 minutes or until golden. Transfer to a bowl. Repeat with remaining potato and butter. Return potato to pan. Add thyme sprigs and 1 cup poaching liquid. Bring to the boil. Remove from heat.
- Step 4Place a wire rack directly over the roasting pan. Top with the marylands. Roast for 30 minutes. Reduce oven to 170C/150C fan forced. Roast for a further 45-55 minutes or until turkey is cooked through and potato is tender. Set aside for 25 minutes to rest.
- Step 5For the chimichurri, place thyme, garlic and 2 tbs of the oil in a mortar and pound with a pestle until finely crushed. Transfer to a bowl. Add rind, juice, shallot, mint, parsley, chilli and remaining oil. Season. Stir to combine.
- Step 6Remove skin from turkey crown and discard. Carve breast. Serve with marylands, potato and chimichurri.