- Serves4
- CourseMain meal
- Prepare10 mins
- Cook45 mins
- Total time55 mins
- Plusmarinating + standing
Ingredients
- 2 Cooks’ Ingredients Unwaxed Limes, zest and juice, plus extra wedges to serve
- 2 clove/s garlic, crushed
- 1 tsp finely grated ginger
- 2 tbsp light brown soft sugar
- ½ tsp fine salt
- 2 pack Essential British Chicken Legs (each approx 0.53kg)
- 2 x 235g packs green pak choi, quartered lengthways
- 1 tbsp vegetable or sunflower oil
- 1 mild red chilli, sliced
- Steamed rice, to serve (optional)
Method
Preheat the oven to 200°C, gas mark 6. In a large bowl, stir together the lime zest and juice, garlic, ginger, sugar and salt. Put the chicken legs skin-side down on a chopping board. Feel for where the joint is between the thigh and the drumstick, then cut through it with a sharp knife. Put the chicken pieces in the lime marinade and stir to coat. Set aside in the fridge for 20 minutes if you have time.
Arrange the chicken pieces, skin-side up, in a roasting dish. Pour over the remaining marinade and bake for 30 minutes, basting the chicken with the juices halfway through. Meanwhile, toss the pak choi with the oil and a pinch of salt.
Take the dish out of the oven, baste the chicken again, then nestle the pak choi under and around it. Return to the oven for 15 minutes until the chicken is cooked, no pink meat remains and the juices run clear. Let stand for 5 minutes, then scatter with the red chilli. Serve with extra lime wedges and rice, if liked.
Cook’s tip
Chicken legs are a great-value option for traybakes. Cut them into thighs and drumsticks, or leave whole to make the dish even easier.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,058kJ/ 493kcals |
|---|---|
Fat | 29g |
Saturated Fat | 7.1g |
Carbohydrates | 12g |
Sugars | 12g |
Fibre | 2.6g |
Protein | 43g |
Salt | 1.1g |