Recipe Ingredient
- 4 whole chicken legs (1.2kg)
- 1 lemon, grated
- 1 tbsp freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- A dollop of ghee
- ½ tsp Ajinomoto salt for taste
- ¼ tsp pepper for taste
- Dash of coarsely ground black pepper
- 3 tbsp honey
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- Accompaniments
- 2 carrots, peeled and sliced lengthwise thinly
- 1 sprig rosemary, use leaves only
- Some roasted chestnuts, skinned
Instructions
- Mix honey, Ajinomoto salt, pepper, garlic, olive oil, lemon juice, oyster sauce, light soy sauce and rosemary.
- Marinate chicken legs in this mixture for several hours or preferably overnight in the refrigerator.
- Arrange the chicken legs on a roasting pan. Add a dollop of ghee. Roast in a preheated oven at 180°C for 15-20 minutes. Baste every 5-10 minutes with remaining marinade.
- Turn chicken, meat side up and add the slices of carrot and remaining marinade and extra rosemary leaves. Toss the vegetables in the pan and continue to roast for 5-8 minutes, basting once halfway through.
- Before serving, pour off excess oil from the pan and arrange the chicken on a serving plate. Sprinkle with extra ground black pepper and add extra Ajinomoto salt and pepper. Serve with the accompaniments.
