We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Roasted Chicken Legs with Orange & Garlic
Winter 2017
This recipe takes the humble chicken leg and turns it into something earthy and complex. Serve it with some greens and crusty bread for the perfect meal.
Serves 4
8 whole cloves garlic, peeled and lightly crushed
2 tbsp (30 mL) unsalted butter
1 tbsp (15 mL) brown sugar
1 medium navel orange
4 chicken legs, about 10 oz (300 g) each
Salt and freshly ground black pepper
1 tsp (5 mL) ground coriander
3 tbsp (45 mL) water, plus more, hot, if needed
1. Preheat oven to 300°F (150°C).
2. In a large glass baking dish, add garlic, butter and brown sugar. Using a vegetable peeler, remove 4 large strips of zest from orange and add to dish. Halve the orange and squeeze juice into dish; add halves.
3. Place chicken legs in dish and generously season with salt and pepper. Divide the coriander between the 4 legs, rubbing it into the skin.
4. Cover dish tightly with foil and bake for 1 hour.
5. Remove from oven and increase heat to 450°F (230°C). Remove foil, baste the chicken legs with cooking liquid, stir in 3 tbsp (45 mL) water and return uncovered to heated oven.
6. Continue cooking until chicken is golden, about 20 to 25 minutes, checking occasionally to avoid burning.
7. Remove chicken from dish. Carefully squeeze any residual juice from orange halves into cooking juices. Remove orange zest. Using the back of a fork mash up the garlic cloves. Stir the sauce to combine and pour over chicken legs. If needed add 1 tbsp (15 mL) hot water to dish to loosen sauce.
Serves 4
