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1
Mix all the ingredients together in a bowl.
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2
Prick the back (not the skin side) of the chicken leg several times with a fork.
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3
Make an incision along the leg bone.
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4
Put the chicken and the mixed ingredients into a resealable bag and chill in the fridge for 4 hours or overnight.
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5
*Turn over the bag occasionally to allow the marinade to permeate the chicken legs.
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6
Pre-heat the oven to 230C.
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7
Line the oven tray with parchment paper and arrange the chicken legs with the skin sides up.
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8
Roast for 10 minutes.
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9
Flip over the chicken legs and roast for a further 20 minutes.
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10
Meanwhile transfer the marinade from the bag into a sauce pan.
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11
Reduce the marinade over a low heat.
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12
Turn over the chicken legs again and brush the reduced marinade evenly all over.
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13
Return to the oven to roast for a further 10 minutes.
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14
*Roasting time altogether is 40 minutes.
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15
The shiny-looking chicken legs are now done.
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16
*By the way...if you want to roast the vegetables together
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17
Slice the lotus root and potatoes into 1-cm thickness and microwave at 600w for about 4 minutes.
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18
Microwave the broccoli for 2 minutes.
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19
*I use a Lukue silicon dish for doing this.
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20
Arrange the vegetables from step 10 and chicken legs on an oven tray.
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21
Roast in an oven pre-heated to 230C with the skin sides up for 20 minutes and turn over to roast for a further 20 minutes.
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22
Brush the skin sides with the marinade and roast for a further 10 minutes.
