Roasted chicken legs with olive oil mashed potato
Whether you're on a budget or not, chicken legs are a fantastic choice, especially when you have the time to give them a long slow cook
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
potatoes, cut into even sized chunks
4 onions, cut into slices
8 chicken legs
1 tbsp honey
1 tbsp smoked paprika
good fruity olive oil – about 60ml for every large potato
Method
Rub the chicken legs with the honey, sprinkle with the paprika and season well.
Place into an oven heated to 180°C on a bed of the sliced onions. Roast until the chicken is cooked through and the onions are completely softened. About 35 to 40 minutes.
Place the potatoes into a saucepan and cover with water. Bring to a simmer. I find that a slow simmer gives better results than a fast boil.
Cook for 10-15 minutes, or until they are tender. Drain and then place the potatoes back into the saucepan and proceed to mash them well. You can then add your olive oil and seasoning and mash again until it is smooth.
Serve the chicken legs on the mash with the onions underneath.
