Nutritional values per 2 serving:

calories 427, protein 3.6g, fat 14g (saturated 1.7g), carbs 3.5g (sugar 1g), sodium 1.2g

INGREDIENTS

• 2 chicken legs (thigh & drumstick)
• 1 tbsp olive oil
• ½ tsp Dijon mustard
• 1 tbsp herbes de Provence herb blend
• juice & zest of ½ lemon
• salt & freshly ground black pepper, to taste
• 1 lemon, sliced
• 2 sprigs rosemary (optional)

METHOD

• Pre-heat the oven to 180° C.
• Brush a roasting dish with olive oil.
• Combine in a bowl the olive oil, mustard, herbes de Provence, juice and zest of ½ a lemon, and salt and pepper to taste. Add the chicken legs and coat well. If you have the time leave to marinate for ½ hour as this will develop the flavour.
• Lay the lemon slices in the roasting dish and put a sprig of rosemary on top. Place the chicken legs, skin side up, on top and scrape the marinade from the bowl over the chicken.
• Roast for 45 – 60 minutes, or until done. If you have a food thermometer check that the internal temperature is at least 75° C. Turn the chicken legs over after 20 minutes, and then again after a further 20 minutes so that the skin browns and crisps up.
• Serve with the lemon slices and pour over the juices from the roasting dish.

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[avatar user=”PaulWallace” /]ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food