A low-and-slow, followed by a high-and-fast blast in the oven is my favorite way to cook chicken pieces, similar to another recipe I blogged about in the past. In this version the proportion of honey is quite a bit higher, forming a glaze that acquires a fantastic mahogany hue in the final roasting time. The meat underneath will be the way we love it: juicy and tender. The inspiration for this recipe came from the latest issue of Food and Wine magazine.
HONEY-GLAZED CHICKEN LEGS
(adapted from Food and Wine, May 2011)
1/4 cup + 1 tsp honey
2 Tbs + 1 tsp fresh lemon juice
2 Tbs soy sauce
salt and pepper to taste
4 chicken legs (or 8 chicken thighs)
Make the glaze by mixing all the honey, lemon juice, and soy sauce. Sprinkle the chicken legs with salt and pepper, then use a brush to cover them with the glaze. Place the chicken legs on a baking sheet, skin-side down, cover with aluminum foil, and slow roast at 325F for about 40 minutes. Flip the pieces to have the skin side up, brush some more of the glaze over, cover with aluminum foil again, and continue cooking for another 40-45 minutes. (If you want to finish the recipe later, place it in the fridge).
Increase the oven temperature to 425F, remove the aluminum foil and roast until the skin is dark brown, 10 to 15 minutes (a little longer if roasting from the fridge).
ENJOY!
to print the recipe, click here
Comments: Lots of recipes will have you roast poultry at a high temperature, but in my opinion, nothing compares to the “low and slow” approach. Not only the meat retains moisture, but it makes no mess in the oven, a huge bonus for neat-freaks such as myself. ;-)
I like to prepare this type of recipe in two stages: the slow roasting on a lazy weekend afternoon, or a quiet evening. After that, the meat can go to the fridge for a day or two. When it’s time to enjoy it, just do the final, higher temperature roasting for 20 minutes. White rice, pasta, couscous, or just a salad and a piece of bread, and you are set for a wonderful dinner!
ONE YEAR AGO: French-Style Rolls
