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Crispy skin chicken legs

Name: Crispy skin chicken legs
Yield: Serves 6
Cuisine: British recipes
Ingredients: 2 tbsp Dijon mustard; Grated zest and juice of 1 lemon; 2 tbsp chopped fresh tarragon; 6 whole chicken legs

Published: 30 Jun 07
Updated: 18 Mar 24

Want to make your chicken skin crispy? Then take a leaf out of Silvana Franco’s book – the marinade gives these chicken legs a lovely crispness.

Easy
July 2007

Test kitchen approved

Serves 6
Takes 10 min to make, 40 min to barbecue, plus marinating

Want to make your chicken skin crispy? Then take a leaf out of Silvana Franco’s book – the marinade gives these chicken legs a lovely crispness.

Nutrition: per serving

Calories: 299kcals
Fat: 20.4g (5.4g saturated)
Protein: 28g
Carbohydrates: 0.9g (0.5g sugars)
Salt: 0.7g

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Ingredients

2 tbsp Dijon mustard
Grated zest and juice of 1 lemon
2 tbsp chopped fresh tarragon
6 whole chicken legs

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Method

Mix the mustard, zest, tarragon, and some salt and black pepper together in a bowl. Loosen the chicken skin and spread a little of the mixture under the skin, then push right down to the drumstick. Repeat with the other chicken legs.
Put in a dish, pour over the lemon juice and season. Marinate at room temperature for 30 minutes.
Barbecue for 40 minutes, turning once, until cooked and crispy.