Garlic Butter Chicken Legs

There is nothing new to find here. This is just a pure classic pairing that is finger-lickin' good!

This does require a little more effort than just shoving some chicken in a pan or the oven (or even out a bucket - yes I am judging you) but the garlic butter just keeps the chicken so juicy and is an absolute delight to eat.

I served these up with a creamy spinach sauce and roasted vegetables but you could serve these cracking legs up with whatever you like!

Serve Two
Prep Time: 20 minutes
Cooking Time: 50 minutes (ish) / An episode of Keeping Up with the Kardashians (you don't watch that do you? Me neither........)

Ingredients:

• 2 chicken legs - skin on
• Softened butter - 150g approx
• 3 garlic cloves - finely chopped and split in half
• Sea salt and black pepper
• Vegetable oil
• Half a lemon
• Vine cherry tomatoes

Method:

Heat your oven to 180C. You won't need this until the end but best get it ready.

Pat your legs dry with kitchen towel. Then do the chicken legs.... no?! Sorry, we continue...

Mix the soft butter with half the finely chopped garlic and a good pinch of black pepper. Now take your legs make a small hole in the skin at the edge of the meat. Don't make this hole too big else all your goodness will spill out. Now its time for it to get a little messy. You need to use your fingers to separate the skin from the meat and then stuff this space with your garlic butter. Season the outside of the chicken legs with a little bit of sea salt.

You need a good quality cooking pan for this next part. I used a cast iron skillet but anything heavy bottomed and non stick should do the job. You do really need one that you can pop in the oven though so please invest if possible - you will not regret. 

Add a drizzle of vegetable oil to the pan and get it real hot. Once hot it is time to add the legs. They need to be skin side down and lay them down in the direction facing away from you to avoid getting splashed with hot oil. Now this next part is important - as soon as you've laid the legs down DO NO MOVE THEM! No nudges, no nothing, give them a good push down from above and then let them sizzle.

Cut half a lemon into quarters and squeeze them a little over the legs and then throw those lemon chunks in.

This kind of cooking is more about using your eyes rather than following exact times as it all depends on your pan and how big your chicken legs are. For helpful recipe writing reasons though after about 10-15 minutes give those legs a nudge. If they come away from the pan or move easily then they are steady. If they are still stuck then those babies need some extra time to sizzle.

Little tip for you here... Any meat is ready to flip once it no longer sticks to the pan, that means it has been sufficiently seared.

So if moving, get grooving and flip those legs over. Give them a push down but once again don't move around.

Once then second side has browned then add your vine cherry tomatoes (still on the vine) and bring the temperature down to medium. Cook for about another ten minutes or so. You basically want the chicken legs to be golden-brown all over. You might have to hold them on the side to brown it all.

Once beautifully browed then pop the whole pan into the oven to finish cooking off the middle. If your pan isn't heat proof then transfer the legs to a pre heated tray. Keep in the oven until cooked through.

You should have gorgeously crisp chicken skin and beautifully tender meat. Chicken can be pretty plain but its a really great source of protein and a really lean meat making it a great choice for any night of the week. But don't give in to the easy route and take the blank canvas and create a plateful that will leave you wanting more. Tuck in your napkin and enjoy!

Love, Rachael x