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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This dish is partially baked to ensure the chicken is cooked without burning. Serve with mashed potatoes and a green vegetable. Leith's Recipe of the day. Ingredients:
30 g butter, softened |
2 tablespoons dijon mustard |
1 teaspoon sugar |
2 teaspoons paprika |
8 chicken legs-thighs, skin on |
1 lemon, juice of |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 200c/400F/gas mark 6.
2. Mix the butter, mustard, sugar, paprika and lemon juice. The mixture may look slightly curdled.
3. Spread one side of each chicken piece with half the mixture. Place chicken pieces in roasting tin and season. Bake in preheated oven for 15 minutes.
4. Turn the chicken over and spread again with the mustard mixture. Bake for a further 15 minutes or until the chicken is cooked.
5. Preheat the grill.
6. Gril until dark and crisp.
7. Pour juice from the roasting tin over the chicken before serving.
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