- 1 chilli
- 2 garlic cloves
- 4 tbsp Seville Orange & Cardamom MarmalAID
- 250ml blonde beer
- Sea salt & freshly gorund pepper, to taste
- 2 bay leaves
- 4 rosemary sprigs
- 4 bone-in chicken legs
- 1 fennel bulb
- 1 red onion
- 1 orange
- A handful of flat leaf parsley
- Green salad, to serve
Prep: 10 mins | Cook: 45 mins
1. Finely chop the chilli, discarding the seeds if you prefer less heat. Peel and grate or crush the garlic cloves. Add them to a large bowl. Spoon in the MarmalAID and pour in the beer. Add a generous pinch of salt and pepper and whisk together till combined. Drop in the bay leaves and rosemary sprigs.
2. Pat the chicken legs dry with kitchen paper. Using a small, sharp knife, slash the chicken skin a couple of times. Don't cut too deeply, just slash the skin. Add the chicken legs to the bowl and turn over a few times to coat them in the marinade. Cover and pop into the fridge. Leave to marinate for up to 24 hrs.
3. When you're ready to cook the chicken, preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the dry tips off the fennel, then cut the bulb in half and then into thick slices. Peel the onion and cut into thick slices. Cut the orange into 1cm-thick slices. Tumble the veg and orange slices into a large roasting tin.
4. Nestle the chicken legs into the tin and pour over the marinade from the bowl. Tuck the rosemary sprigs and bay leaves under the chicken legs. Slide the tin into the oven and roast for 45 mins till the chicken is golden, the veg is caramelised and the sauce has reduced and is sticky.
5. While the chicken roasts, roughly chop a handful of flat leaf parsley. When the chicken is ready, garnish it with the chopped parsley and serve the chicken and roast veg with a crisp green salad.