Roast chicken legs with orange

Ingredients

• 8 large chicken leg or drumsticks, skin on
• 2 oranges
• 2 carrots, chopped into 2 cm cubes
• 2 celery sticks, chopped
• 1 leek, sliced
• 1 onion, chopped
• 3 tbsp olive oil
• 2 orange juice
• 100 ml dry white wine
• 400 ml chicken stock
• 6 thyme springs
• Salt and pepper

Steps

1. Preheat the oven to 200ºC / Fan 180ºC.
2. Season chicken legs with salt and pepper.
3. Segment the oranges. Slice to top and bottom off an orange with sharp knife, then cut away the skin, working from top to bottom and removing all the white pith as well as the skin. Then carefully insert the knife between the membrane to separate the segments and remove them. Do this over a bowl to collect any juice. Repeat with the remaining orange, then set the segment aside.
4. Put all the vegetables in a roasting tin and sprinkle over the garlic. Drizzle everything with the oil and season with salt and pepper and thyme.
5. Place the chicken legs on top of the vegetables. Mix with orange juice, plus any extra juice from segmenting the oranges, with the white wine and chicken stock and add this to the roasting tin.
6. Roast in the oven for about 25 – 30 minutes, until the chicken legs are cooked through. Remove the chicken and then set it aside to rest for 15 minutes, then put the vegetables back in the oven to finish cooking, about 15 minutes.
7. Serve the chicken with the orange segments, vegetables and cooking juices.
8. Enjoy….