Roast Chicken Leg. Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture. How to Keep Roasted Chicken Moist. When meat is cooked slowly at a low temperatures it stays juicy and tender.

You'll also want to cover the meat tightly to prevent moisture from evaporating, and baste once or. After you're done with this recipe you may want to check my Slow Roasted Whole Chicken Legs witch is also super delicious but requires more baking time. Spray your heavy baking sheet or roasting dish with some cooking oil. You can cook Roast Chicken Leg using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Roast Chicken Leg

It's 3 of Chicken thigh meat (on the bone).
You need 100 ml of ★Soy sauce.
It's 5 tbsp of ★Sugar.
You need 50 ml of ★Sake.
You need 1 tsp of ★ Fish sauce.
You need 1 clove of ★Garlic.
It's 1 of knob ★Ginger.
Prepare 1 of ★Bay leaf.
You need 1 of Coarsely ground black pepper.
You need 1 of Steamed potaotes.
Prepare 1 of Watercress.

Place your seasoned chicken leg quarters on top and cover with aluminum foil. Place the onions, carrots, and fennel in a roasting pan. Spread around the bottom of the roasting pan and place the chicken on top. Brush the chicken drumsticks with melted butter.

Roast Chicken Leg instructions

Slice the garlic and ginger. Put the ingredients marked ★ into an airtight bag and mix. Put the chicken in, close the bag and leave to marinate in the fridge for 2 days..
Soften and steam the potatoes in the microwave and slice. Spread out on a heat-proof plate. Line the chicken pieces on top with the skin facing up..
Bake for 35-40 minutes on the middle rack of the oven at 375°F/190°C. (no need to preheat). If it looks like it's going to burn while baking, cover with foil. Garnish with greens and sprinkle coarsely ground black pepper..

Season with smoked paprika, garlic powder, salt and pepper. A spatchcocked chicken takes less time to roast. Try this recipe for Butterflied Roast Chicken with Lemon and Rosemary. Sometimes there are red spots in the meat near the bone and if you cook them a little longer those disappear. The meat will still be really juicy and tender!