鸡肉

Roasted Chicken Leg – Best Baked Chicken Recipe

This is one of the Roasted Chicken Leg that I had developed back then when I was the head chef for a healthy food’s central kitchen (not able to reveal the company name). Roasted with very simple ingredients, the sauce for this Roasted Chicken Leg was actually inspired by one of Jamie Oliver’s Chicken Recipe. Try out this Roast Chicken Recipe that used to be one of the best sellers!

Roasting Chicken, the English Way, Well Sort of…

First of all, I must admit that I am not very well versed in western cuisine or English cuisine. This is sort of a hack-away from Jamie’s recipe, where I modified it to suits the local’s preferences. However, our customers love it, love the chicken and the sauce. Hence here it is, the recipe for you!

Author have a say…

I was looking for inspiration on what recipe to create, and I was sitting at my dining area, it just struck upon me the oven that my mother brought long ago and left unused. I recalled this simple roasted chicken recipe and I believe this Roasted Chicken Leg recipe will spice up your next meal!

资源： jamieoliver.com

Roasted Chicken Leg Recipe

Quick and easy roasted chicken recipe with very simple ingredients for a perfect dinner meal. Make sure to use good quality Yellow Musard.

Course Main Course, Side Dish

Cuisine English, Western

Keyword Chicken Recipe, Mustard Chicken Recipe, Oven Baked Chicken Recipe, Roast Chicken, Roasted Chicken Leg

难度中等

Allergy 肉

Prep Time 15

Cook Time 45

总时间 1

Servings 份

Calories 138大卡

Author 伊森黄

配料

300 克 Boneless Chicken Leg chicken breast as option
1 件洋葱
2 件 Tomatoes
100 克 Sweet Beans
1 茶匙 Cajun 1 tsp per pound of meat
适量盐
Olive Oil as needed
黑胡椒 as needed
1 汤匙 Yellow Mustard

公制 - 英制

Instructions

Preparation

Clean and season chicken with salt and cajun seasoning.
Cut White Onion and Tomato into oblique.
Cut green beans into about 1 inch in length then keep aside.
Preheat oven to 230 degrees Celsius.
With a baking tray, add white onions, red tomatoes, green beans, olive oil, salt, and black pepper. Mix well.

Roasting Boneless Chicken Leg

Roast mix vegetables for 15 minutes at 230 degrees Celsius.
Then place the marinated boneless chicken leg over the roasted vegetables.
Roast for another 30 minutes. (Butterfly chicken breast will take about 11 minutes.
Meanwhile, poach the sweet beans for 30 – 45 seconds with some salt.
Soak sweet beans in a cold bath to stop the cooking process. Strain and peel both ends.
Once the chicken is done remove and set aside.
Reduce the gravy in the roasting tray with a tablespoon of yellow mustard.
Season with salt as necessary.
Remove gravy from heat and set aside.

Presentation

Carefully place a generous amount of roasted vegetables on a clean plate.
Place the roasted chicken slanted over the roasted vegetable.
Pour a spoonful or two of the gravy on the roasted chicken.
Garnish with peeled sweet beans.

Video

Notes

Cooking Tips

Meats marinated using salt does have a very low water absorption properties similar to the brining process.
An alternative method of keeping the meat dry is to use fats. Types of fats to be used depends on the type of meat and important, the result that you yearn.
However, I use water because I prefer to keep it as low fat as possible, hence I make use of the absorption properties causes by the salt.