Soy-roast chicken legs recipe

This soy-roast chicken legs recipe is a quick and healthy dinner. Colourful and full of flavour, it takes hardly any time to prepare and is made up of ingredients you might already have in the fridge or cupboard.

Imagine one of those combinations that hits all of your tastebuds at once; the sticky garlic and soy marinade caramelises on the outer edges of the chicken and butternut squash while the peppers, oregano and lemon bring everything sharply to life. Serve it straight from the oven with a crunchy green salad and, if you’re really hungry, some mashed potato.

Ingredients (serves 4)

1 small butternut squash, chopped into wedges (there is no need to peel)

4 chicken legs

1 red pepper, sliced

4tbsp soy sauce

2tbsp olive oil

2 garlic cloves, crushed

2tsp dried oregano

Pinch of brown sugar

Zest of 1 lemon

Small handful of parsley, chopped

Freshly ground black pepper

Method

Preheat the oven to 200°C/400°F/gas 6.

Spread out the butternut squash wedges, chicken legs and red pepper in a deep roasting tray.

Mix together the soy sauce, olive oil, garlic, oregano and sugar in a small bowl and pour over the butternut squash, chicken and red pepper, turning everything over to coat all sides in the mixture. Season with plenty of black pepper, then turn the chicken legs skin-side up.

Place in the middle of the oven and cook for 30 minutes or until the squash is soft and the chicken skin is brown and crispy. Take the tray out of the oven and scatter with the lemon zest and chopped parsley.

Recipe courtesy of Healthy Speedy Suppers by Katriona MacGregor © Nourish Books 2016.