This recipe happened because of an excess of celery in my Riverford veg box last week. Amazing how inventive you can get with random vegetables. We really liked it, it had a nice tang from the lemon and celery and a bit of a kick from the chilli, plus the lovely herb and garlic flavours.
What you need:
4 chicken legs
1 stick of celery, roughly chopped
1 mild to medium chilli, seeds removed and roughly chopped (you can leave this out if you don’t want the kick from the chilli)
small handful of fresh herbs (I used thyme and sage, but rosemary would also be good)
freshly grated zest of 1 lemon
juice of 1 lemon
2 tbsp olive oil
2-3 cloves garlic
salt and freshly ground black pepper
How to make it:
Preheat your oven to 180C.
Wash the chicken legs, pat dry with kitchen towel and place in an oven proof tray.
Throw all the rest of the ingredients into your food processor.
Blend to make a rough paste.
Rub this paste all over the chicken legs, including under the skin (pull the skin back to cover the chicken to keep it moist during cooking).
Place uncovered in the oven for 35-40 minutes.
Check the chicken is cooked through.
Serve up and eat!