- A thumb of ginger
- 2 garlic cloves
- 50g tamari
- 50g maple syrup
- 40g brown rice miso
- 4 chicken legs
- 400g French beans
- 2 spring onions
- A handful of coriander
- 300g white basmati rice
- 3 tbsp sunflower, coconut or olive oil
- Sea salt
- 600ml boiling water
- 1 large deep-sided roasting tin
- Large pan with lid
- Measuring jug
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and finely grate the ginger and garlic into a large bowl or dish. Pour in the tamari, maple syrup and brown rice miso. Whisk with 2 tbsp oil till smooth.
- 2.
Using a small, sharp knife, score each chicken leg a few times to just cut through the skin. Place the chicken in the bowl with the marinade and rub the mixture into the legs (see our tip above for doing this ahead of time). Place the chicken, skin-side down in a large, deep-sided roasting tin. Cover tightly with foil and roast in the oven for 25 mins.
- 3.
While the chicken cooks, trim the ends off the French beans and pop the beans into a clean bowl. Toss with 1 tbsp oil and a pinch of salt. Set to one side.
- 4.
Remove the roasting tin from the oven and discard the foil. Turn the chicken over so it’s skin-side up. Spoon the sauce over the chicken legs to baste them a few times. Slide back into the oven for 15 mins.
- 5.
Meanwhile, trim the roots and any ragged greens off the spring onions and thinly slice them. Finely chop the coriander stalks and roughly chop the leaves. Fill and boil the kettle.
- 6.
When the chicken has cooked for a total of 40 mins, remove the tin from the oven. Baste again and add the French beans to the tin, tucking them around the chicken. Slide the tin back into the oven for a final 15 mins.
- 7.
While the chicken and beans are cooking, rinse the rice under cold water and tip into a large pan. Add 600ml boiling water from the kettle and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.
- 8.
Remove the chicken from the oven when it has cooked for a total of 55 mins. The chicken should be cooked through – if you pierce the thickest part of a leg, near the bone, the juices should run clear. Cook the chicken a little longer if not. The beans should be tender and beginning to char.
- 9.
Scatter over the spring onions and coriander. Serve a chicken leg each with the French beans, rice and plenty of miso and maple sauce.
- Tip
Get ahead
The chicken can be marinated up to 24 hours in advance. Follow the instructions for the marinade in step 1 & 2. When ready to cook, turn on the oven, place the chicken on the tin and follow the instructions. This will also add more of a flavour boost to the chicken. - Tip
Eat me, Keep me
The chicken will keep in the fridge for up to 3 days and it is delicious served cold. It can be reheated in a hot oven till piping hot, keeping the chicken covered. You may need to add a splash or two of water. We do not recommend reheating the rice. This should be cooked to order.
