Chicken Legs

Chicken legs are full of flavour because dark meat stays juicy and forgives a bit of overcooking. Ours are free-range, from Suffolk. Roast them skin-up in a hot oven for around 40 to 45 minutes until the skin is crisp and the juices run clear, or marinate them for the barbecue. Serve them with rice, a salad or roasted potatoes. Leftover meat is good pulled into sandwiches and wraps.