2 chicken legs (or marylands), trimmed of excess fat
1 lemon, juice and zest
2 tbsp ginger, grated
3 garlic cloves, finely diced
Large handful of parsley, diced
1 tbsp extra virgin olive oil
2 tsp pepper
Lemon Ginger Sauce:
1 tbsp corn flour
1 cup reduced salt vegetable stock
1/2 lemon, juice and zest
1 tsp ginger, grated
Pepper to taste
2 tbsp extra virgin olive oil
2 brown onions, peeled
2 medium carrots, peeled and chopped into batons
2 small parsnips, peeled and chopped into batons
3 desiree or pontiac potatoes, cut into chunks
1/4 of a small pumpkin, peeled and cut into chunks
2 rosemary sprigs
2 garlic cloves
Salt and pepper to taste
- Preheat oven to 180°C. Place the pumpkin, carrots, potatoes, parsnips, garlic, onions, and rosemary in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper. Roast in pre-heated oven for 1 1/4 or until the vegetables are golden and tender. Turn vegetables occasionally.
- Meanwhile, in a small container combine zest and juice of 1 lemon, ginger, garlic, parsley and 2/3 oil.
Carefully lift up the skin off the top of the chicken legs, it doesn't
matter so much if the skin comes cleanly off one or two sides of the leg
(make sure you life some of the skin off the drumstick as well). Stuff
the herb mix under the skin on both legs, making sure you spread it out
and it is not all in one large lump.
If you need to close the sides (if the skin lifted cleanly off) use wooden skewers to sew the skin into the meat of the legs.
- Place the chicken legs on a tray, drizzle with remaining oil and cracked pepper and salt to taste. Add chicken to the oven roughly halfway through vegetable roasting time (roughly 37mins). Occasionally spooning the escaped juices over the top of the legs.
- Towards the end of the roasting time, place a small saucepan over medium to high heat. Add sauce ingredients to pan and stir thoroughly. Turn the heat to low and simmer for a 5 mins or until sauce is at the consistency that you like it.