玉ねぎの上に、味付けしておいた鶏肉を順番に串にさしていく。 Thread the seasoned chicken onto the skewer one piece at a time, placing it on top of the onion. 最後の鶏肉の上に玉ねぎを置いたら、オーブンに入れる。 Place an onion on top of the last piece of ...

Chicken legs are made up of the thigh—the portion above the knee joint—and the drumstick. Both portions are dark meat, meaning they stay moist in the oven and are difficult to overcook.

Garlic and herbs add flavour to this simple buttermilk chicken ... then bung it in the oven or on the barbecue. Serve with salad and chips, or boiled or baked potatoes. Each serving provides ...

This is a one-dish wonder that lets the oven do all the work. Use apple juice or water with a squeeze of lemon juice instead of wine, or switch the red plums, red onions and rose for white onions ...

Rub the chicken legs with the mixture to coat. Cover the bowl with cling film and leave to marinade for 2–3 hours, or, for best results, overnight in the fridge. Preheat the oven to 180C/160C ...

1. Heat the oven to 200°C/180°C fan oven/gas mark 6. With a sharp knife, make several slashes into the skin of the chicken legs. Rub in the dried herbs, season with black pepper and set aside. 2. Put ...