The other day, one of my friends on Facebook posted a picture of a turkey leg wrapped in bacon at the fair. I was in awe. We don’t have fairs like that here… It looked brilliant. So the next time I was at the supermarket, I picked up some chicken legs. It’s not quite the same, I know, but turkey legs aren’t something that you can just pick up here. And I know it’s ridiculous to be cooking in the oven in the summer, but I’ve never had much success with chicken legs on the bbq – even though this would probably be awesome – so I roasted these.
- 7 chicken legs
- 7 strips of bacon
- 4 tablespoons and a bit of lemon juice
- generous pinch or two of sea salt
- generous pinch of black pepper
- generous pinch of chilli flakes
- 1/2 teaspoon of naga chilli paste (This is totally optional, and added a REAL kick to the marinade!)
- Mix the marinade ingredients together (that’s everything except the chicken and bacon) and put in a container that you can seal… (important!). The naga chilli paste was from Chilli Pepper Pete in Brighton. It’s REALLY good!
- Throw your chicken legs in there and close the container and throw it around a bit. It’s not a lot of marinade so they don’t exactly sit IN the liquid, but rather on top. I left this to marinade for about an hour or so, shaking it every once in a while.
- Preheat your oven to about 200 c. Or so. My oven is a bit crap, so your mileage might vary…
- Line a baking pan with foil and wrap each chicken leg in a piece of bacon. Stick the join on the bottom. Cover with foil and roast for 1 1/2 hours.
- Remove the foil and turn on the broiler/grill for another 10 minutes to crisp up the bacon.
- I served this with my favourite quickie side dish of stir-fried green beans and garlic.