50g butter, softened
2 large cloves garlic, crushed
6 chicken legs
1 tablespoon oil
Salt and pepper
Preheat oven to 190 degrees Celsius .
In a small bowl, mix butter and crushed garlic until well combined.
Rinse of chicken with cold water. Pat skin dry with paper towels. Loosen
the skin on the leg area by sliding fingers under the skin. Try not to
break the skin, as this will allow the garlic butter to escape more
easily during cooking.
Place pieces of garlic butter under the skin
of the legs. Using your fingers, rub gently on the outside of the skin
to distribute the butter over the leg area. Rub chicken with oil and
season with salt and pepper. Garlic butter is smeared under the skin of
this chicken, helping to keep the meat moist and imparting a delicious
flavour. The skin is rubbed with oil to help it brown during roasting.
Place chicken in a roasting tray and roast for 30 minutes then turn the
chicken over. Baste the chicken with pan juices a couple of times during
cooking. Continue cooking for another 30 minutes, or until chicken is
brown and cooked through. Serve with mashed potatoes, carrots, asparagus
and white sauce.
Ingredients: White Sauce
3/4 cup thick, plain yogurt
1/4 cup mayonnaise
2 Tablespoons white vinegar
1 teaspoon lemon juice
Sugar, salt and black pepper to taste
1 clove minced garlic (optional)
1/4 cup chopped parsley(optional)
Combine the yogurt, mayonnaise, sugar, vinegar, lemon juice, herb,
salt, black pepper, and garlic. Taste, and adjust ingredients