Mediterranean Chicken Legs

Ingredients (serves 4)

• 4 chicken legs (thigh & drumstick, about 900 g)
• 30 ml lemon juice
• 2 tsp plain yogurt
• 1 tsp Dijon mustard
• 5 g sea salt
• freshly cracked black pepper
• ½ tsp dried thyme
• ½ tsp dried oregano
• 30 ml extra-virgin olive oil

Method

1. Pat the chicken legs dry with kitchen paper.
2. In a bowl whisk lemon juice, yogurt, mustard, salt, pepper, thyme, oregano and olive oil into a smooth marinade.
3. Rub the marinade all over the chicken, cover and refrigerate for at least 2 hours (overnight for deeper flavour).
4. Pre-heat the oven to 180 °C (350 °F).
5. Heat a little oil in an oven-safe skillet over medium heat. Brown the chicken legs, skin-side down first, 2–3 min per side to seal in juices.
6. Transfer the skillet to the oven (or place legs on a lined baking tray) and roast for 35–40 min, turning once, until golden and cooked through (internal temp 75 °C / 165 °F).
7. Rest for 5 min, then sprinkle with chopped parsley or sliced spring onion and serve.

Chef’s notes