Roasted chicken legs with figs, capers, oregano & red wine vinegar
crusty bread and saladto serve
Ingredients · Servings 4
- 50ml olive oil
- 2 tbsp capers plus a splash of the brine
- 2 tsp caraway seeds
- 1 tsp fennel seeds
- 2 garlic cloves grated
- 2 tbsp red wine vinegar
- 15g oregano leaves picked
- 4 chicken legs
- 8 figs halved
- 2 red onions thickly sliced
- crusty bread and salad to serve
Method · 50 min
- Combine the olive oil, capers and a splash of their brine, the carraway and fennel seeds, the garlic, vinegar and oregano in your largest bowl. Season well.
- Cut a few slashes into each chicken leg using a sharp knife – this will help the marinade penetrate the meat. Season lightly with salt, then add the chicken legs and figs to the marinade and toss well to combine. Chill for at least 2 hrs or up to 8 hrs.
- Heat the oven to 220C/200C fan/gas 8. Put the marinated chicken and figs in a large roasting tin lined with baking parchment, and toss with the onions. Roast for 45 mins until the chicken skin is golden and crisp, and the figs and onions are jammy. Serve with crusty bread and salad.
kcal781
fat41g
saturates9g
carbs56g
sugars55g
fibre13g
protein39g
salt0.81g
