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British

Roast Chicken

A proper British roast in miniature: a bone-in chicken leg quarter rubbed with butter and thyme, roasted on a bed of onion until the skin crackles, with a quick gravy made from the tin juices.

Lunch & dinner25g+ protein
55 min10 prep · 45 cookEasy849 kcalper serving
Roast Chicken

Method

  1. Heat the oven to 220C (200C fan) and take the chicken out of the fridge 20 minutes ahead. Pat 300 g of chicken leg quarter thoroughly dry with kitchen paper — dry skin is what crisps.
  2. Rub 10 g of softened butter over the skin and into the folds of the leg, then season generously with 0.5 tsp of flaky salt and 0.25 tsp of freshly ground black pepper, pressing the salt into the skin.
  3. Cut 1 small onion into 1 cm rounds and lay them in a small roasting tin or ovenproof frying pan with 2 sprigs of thyme, so they form a trivet. Sit the chicken skin-side up on the onion and squeeze 1 lemon wedge over it, then tuck the wedge into the tin.

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Per serving

849kcal
55gprotein
29gcarbs
58gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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