8 chicken legs weighing 175 g (6 oz) each
1 1/4 cup (155 g) button mushrooms
1 bunch parsley
2 garlic cloves
1/2 stick (2 oz) 50 g butter
1/2 tsp lemon juice
1/2 tsp salt
1 pinch freshly ground black pepper
2 tbsp oil
1 1/4 cup (155 g) button mushrooms
1 bunch parsley
2 garlic cloves
1/2 stick (2 oz) 50 g butter
1/2 tsp lemon juice
1/2 tsp salt
1 pinch freshly ground black pepper
2 tbsp oil
method
1. Clean and wipe mushrooms. Wash and dry parsley, then remove stalks. Peel garlic.
2. Put mushrooms, parsley, garlic, butter and lemon juice in liquidiser and blend to a smooth paste.
3. Preheat oven to 250°C (475°F) Gas Mark 9.
4. Wash and dry chicken legs. Loosen skin from meat, working from thick end and pushing skin up towards bone.
5. Spread filling over meat and pull skin down over it again. Rub pieces well with salt and pepper, brush with oil and lay on rack over roasting pan.
6. Roast for 35 minutes in centre of oven.
7. Serve with roast potatoes
2. Put mushrooms, parsley, garlic, butter and lemon juice in liquidiser and blend to a smooth paste.
3. Preheat oven to 250°C (475°F) Gas Mark 9.
4. Wash and dry chicken legs. Loosen skin from meat, working from thick end and pushing skin up towards bone.
5. Spread filling over meat and pull skin down over it again. Rub pieces well with salt and pepper, brush with oil and lay on rack over roasting pan.
6. Roast for 35 minutes in centre of oven.
7. Serve with roast potatoes
serving amount
serves 4
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