Week One - Day Two: Marinated Chicken Legs with Crispy Roast Potatoes

Well worth the wait, this dish is a balanced meal that is bursting with flavour. Check this meal regularly and baste often is the trick to making this dish impressive! Serve with a salad for a great balance of flavours.


If you have no idea what's going on click here for the first post!
(includes the Marinade and the dinner shopping list for the week!)


Marinated Chicken Legs with Crispy Roast Potatoes

Prep time - 15 minutes
Cooking time - 1 1/2 hours


8-10 chicken legs (drumsticks)
tofu*
Honey Soy Marinade (click!!)
10 new potatoes
extra virgin olive oil
rosemary
iodised rock salt (do not grind)

Half an hour before cooking dinner preheat oven to 200*c. Remove the skin from the chicken leg - widest side down pulling backwards. I leave my skin on (naughty! indulge a little. . ) but it is easy to remove if you wish!
Now if you didn't take my advice to pre-marinate you need to do so now. Place in the refrigerator for one hour (overnight is best). It should just cover the chicken. Scrub your potatoes, cut into half or wedges. Smaller will reduce cooking time.
Place in a bowl, drizzle with a little olive oil and toss. Line your baking tray with baking paper to cut down the mess and also prevent sticking. Place in the tray sprinkle on some rock salt and rosemary.
Once marinated (or if you have done so already, great!) place your chicken in a baking tray that fits the chicken in nicely. Too much room will make your marinade spread and burn, and we don't want that do we?! So pour over the left over marinade and baste the top side. (Don't use the remainder in the jar! . . but if you like to keep things saucy go on, use it up (I did say indulge a little didn't I?), you'll just need to make extra for our stir fry - Day 4!)
Great news! If you took my advice and pre-marinated you only should need to wait an hour for your chicken and potatoes to turn into goodness! If not it's okay your potatoes should have gone in before you started to prepare your chicken - yes. .  I'm a little bit all over the show but I assumed you'd follow suit! ;)
Remember to regularly baste your chicken and turn your potatoes for even cooking. While this is all cooking feel free to start a salad of your choice! I made a spinach and strawberry bomb salad.


Chicken is cooked when it's no longer pink inside and there should be no blood near the bone of the chicken. Cook for longer if necessary. Same goes with the potatoes! If you like them crunchier follow your heart and leave them in. .  just don't forget!


* - Because of my darling man I also marinated some of his tofu overnight so that he didn't miss out and still had protein! Cook with the potatoes. I didn't pour any extra marinade over otherwise I would have had messy potatoes! It absorbed a lot overnight. I did however make a few scores on the sides of the tofu  to help with the marinading process.

~ ~ ~ ---***TOMORROW***--- ~ ~ ~

Sunshine Soup with Dipping Sticks!