Chicken legs with Asian twist

Chicken is such a versatile ingredient; in this recipe chicken legs are first marinated and then simply roasted in the oven. Soya sauce, ginger, and lime juice in the marinade give the dish some Asian touch. Free-range organic chicken legs with skin are best for the recipe.

2 servings

2 free-range and organic chicken legs with skin

For the marinade:

1 tbsp. runny honey
1 tbsp. soya sauce
2 tbsp. olive oil
1 tbsp. minced fresh ginger
1 clove garlic, minced
1 tsp. dried mixed herbs
Freshly ground black pepper
Juice of 1 lime

Make the marinade by mixing all the ingredients in a bowl. Place the chicken legs in an oven-proof dish and pour over the marinade. Cover with film and refrigerate for a few hours.

Preheat the oven to 200°C.

Roast the chicken legs for 45 minutes. Cover with foil if they get too dark.

Serve with brown rice and wilted Asia greens such as bok choy or chard.