Herbed Chicken Legs

Ingredients list for Herbed Chicken Legs

• 2 Chicken legs with skin
• 2 Fresh thyme sprigs
• 1 Fresh rosemary sprigs
• 1 tablespoon Balsamic vinegar
• to taste Salt
• 2 teaspoons Red chilli flakes
• 8-10 Garlic cloves chopped
• ½ cup Butter
• 2 medium Onions cut into cubes
• 1 Carrot cut into cubes
• 1 tablespoon Honey
• for garnishing Fresh parsley sprig
• 2 tablespoons Butter
• ½ cup Refined flour (maida)
• ¼ cup Chicken stock

Method

1. Preheat oven at 180°C. Spread an aluminium foil on a baking tray.
2. Chop thyme and rosemary and place in a bowl. Add balsamic vinegar, salt, red chilli flakes, garlic and butter and mix well.
3. Add chicken legs, mix well and set aside to marinate for 10-15 minutes.
4. Place onion and carrot cubes on the baking tray and put the marinated chicken legs on it. Apply the left-over marinade on top, drizzle honey on the chicken legs. Place the tray in the preheated oven and bake for 15-20 minutes.
5. Remove from oven and place the chicken and vegetables on a serving platter.
6. To make sauce, heat butter in a non-stick pan. Add refined flour, mix and sauté for 2-3 minutes, stirring continuously.
7. Add the left-over juices of the chicken and vegetables and mix well. Add chicken stock, stir well and cook till the sauce thickens. Remove from heat and strain the sauce.
8. Pour sauce over chicken and vegetables, garnish with parsley sprig and serve hot.