Teriyaki Roast Chicken Legs & Thighs
This dish is a firm favourite in my Mum's kitchen! My Mum always loves to make a big tray of roasted chicken thighs and legs, as she can be assured that we all want some to take home. This dish is great for a crowd as you never know when you might have unexpected guests and it's just as delicious served cold with salad.
- 8 legs & thighs of chicken I get from my local butcher and usually the leg is attached to the thighs
- 2 large onions sliced
- 2 medium carrots sliced ½ inch slices
- 4 tbsp tamari soy sauce gluten-free
- 4 tbsp honey or agave nectar
- 3 tbsp olive oil
- 150 ml boiling water
- sea salt
- black pepper
- garlic granules
- Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
- Clean the chicken legs and thighs, and place on kitchen paper to dry.
- Place the chicken thighs and legs on a large roasting tray, season generously on both sides with garlic granules, sea salt, paprika and black pepper. Rub in the seasonings with your hands so every part of the chicken is seasoned. Have the skin side of the chicken pieces facing upwards to start.
- In a large non-stick frying pan sauté the sliced onions in 1 tbsp. olive oil, until soft and translucent, then add the carrots, and cook for 5 minutes.
- Scatter the sautéed sliced onions, carrots over the chicken. Mix the honey or agave nectar and tamari sauce together in a mixing bowl then pour over the chicken pieces. Drizzle over the remaining 2 tbsp. olive oil, and then pour the boiling water around the edge of the tray.
- Roast in the preheated oven for 1-½ hours, after 30 minutes turn the chicken over so the skin side is facing downwards baste with the juices and continue to cook 30 minutes. Then baste one more time and cook for the last 30 minutes with the skin side facing upwards.
LISA’S TIP - The sauce for this chicken is lip-smacking, kids go crazy for this dish! So quick and easy and no marinating required. Just prepare the sauce, pour over the chicken and pop in the oven. If you want to make this a one-tray dinner, a little more substantial you could peel and cut two baking potatoes into quarters par boil for 8-10 minutes, drain and place around the side of the tray. If adding potatoes, add an extra 1-2 tbsp. olive oil to drizzle over the potatoes, before placing in the oven. If you have leftovers, I love another one of my Mums old recipes... Pan-fry chopped onions until soft, add cooked rice, then shredded chicken and a couple of squeezes of ketchup! I grew up having this every Monday night! Enjoy!