Honey roasted chicken leg

Ingredients

• 2 chicken legs with skin intact
• 1 teaspoon salt
• 1 teaspoon light soya sauce
• 1/2 teaspoon dark soya sauce
• 3 teaspoons honey
• 4 pips garlic - crushed
• Freshly ground black pepper, amount as desired
• 1 capsicum - cut into rings
• 1 Japanese cucumber - sliced
• Some fresh greens

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Preparation

• Wash clean the chicken legs, make 2 slits on them and rub in some salt. Add in honey, black pepper, light and dark soya sauce, crushed garlic.
• Turn and mix them once in a while, then keep refrigerated overnight. Take them out an hour or so before roasting.
• Arrange them, devoid of marinade, skin up, on a baking tray lined with alluminium foil.
• Bake in preheated oven 220 deg C for about 10 minutes, then turn them over to the other side and continue baking for another 10 minutes.
• Turn again to brown the skin for another 15 minutes. or till meat is cooked thoroughly.
• Insert a fork into the thickest part of the chicken leg and if no blood comes out, then the it is cooked.
• Meanwhile thicken the remaining marinade with 1/2 teaspoon cornflour.
• Remove chicken legs onto serving plate, garnish with the vegetables. Spoon over the gravy onto the chicken legs.
• Serve hot.