Roasted Garlic, Orange and Thyme Chicken

by Kim Duke, featured in Weekly Provisions

Published by DK

Introduction

Serves: 4

Metric Cups

4 bone-in chicken legs
1 teaspoon salt
a large handful thyme sprigs, leaves picked, plus extra sprigs for roasting and optional extra leaves to serve
100 grams unsalted butter (at room temperature)
3 garlic cloves
½ teaspoon freshly ground black pepper
3 oranges
1 tablespoon flavourless oil

4 bone-in chicken legs
1 teaspoon salt
a large handful thyme sprigs, leaves picked, plus extra sprigs for roasting and optional extra leaves to serve
3½ ounces unsalted butter (at room temperature)
3 garlic cloves
½ teaspoon freshly ground black pepper
3 oranges
1 tablespoon flavourless oil

Roasted Garlic, Orange and Thyme Chicken is a guest recipe by Kim Duke so we are not able to answer questions regarding this recipe

Remove the chicken from the fridge at least 1 hour before roasting to allow it to come up to room temperature, place it into a roasting tin and sprinkle it with the salt. Preheat the oven to 230°C (210°C fan/450°F/Gas 8).
In a food processor, blitz the thyme leaves, butter, garlic and black pepper until fully combined. (Or, you can use a pestle and mortar to crush together the thyme, garlic and pepper or you can chop them very finely, then mash the mixture into the butter).
Grate the zest from 1 of the oranges into the mixture, add the oil and blend (or mix) again to a smooth paste.
Using gloves, completely cover the chicken legs in the butter mixture. Slice the zested orange and 1 further orange into 3 slices each and place the slices in the roasting tin with a few extra thyme sprigs.
Roast the chicken in the centre of the oven for 25 minutes, then reduce the heat to 200°C (180°C fan/400°F/Gas 6) and roast for a further 25 minutes, until the legs are cooked through and the juices run clear.
Remove the chicken from the oven and zest over the final orange (save the segments to eat later). Add a sprinkling of extra thyme leaves, if you like, before serving.

Remove the chicken from the fridge at least 1 hour before roasting to allow it to come up to room temperature, place it into a roasting tin and sprinkle it with the salt. Preheat the oven to 230°C (210°C fan/450°F/Gas 8).
In a food processor, blitz the thyme leaves, butter, garlic and black pepper until fully combined. (Or, you can use a pestle and mortar to crush together the thyme, garlic and pepper or you can chop them very finely, then mash the mixture into the butter).
Grate the zest from 1 of the oranges into the mixture, add the oil and blend (or mix) again to a smooth paste.
Using gloves, completely cover the chicken legs in the butter mixture. Slice the zested orange and 1 further orange into 3 slices each and place the slices in the roasting tin with a few extra thyme sprigs.
Roast the chicken in the centre of the oven for 25 minutes, then reduce the heat to 200°C (180°C fan/400°F/Gas 6) and roast for a further 25 minutes, until the legs are cooked through and the juices run clear.
Remove the chicken from the oven and zest over the final orange (save the segments to eat later). Add a sprinkling of extra thyme leaves, if you like, before serving.

Delicious, and very easy! A perfect spring meal. Make sure the orange slices aren't covering up the chicken pieces, so the skin will get nice and crispy.

Posted by ahwiggins18 on 8th May 2021