I think this recipe works really well with chicken legs, because cooking the chicken on the bone adds a lovely depth of flavour.
We had ours with a celeriac and parsnip rosti and some green salad for a lovely paleo meal.
- 1 tsp black peppercorns,
- 1 lemon juice and zest,
- 1 tsp mustard,
- 1 tbsp runny honey,
- 1 clove of crushed garlic,
- 4 chicken legs
Grind the peppercorns in a pestle and mortar then put the crushed pepper in a large bowl with the lemon juice and zest, the mustard, honey and garlic and mix up well. Add the chicken legs and leave to marinade for an hour in the fridge.
Transfer to a roasting tin, pouring the marinade mixture over the chicken legs, add sea salt to taste and pop in the oven to cook. We used the roasting oven in the AGA, so you do want a hot oven. It takes about 40 to 45 minutes to cook, turning the legs halfway through so that you get a nice sticky coating over all the chicken.