Honey Roasted Chicken Leg

Main Dish
2 servings
15 min
35 min
Very Easy




  • 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.


Honey Roasted Chicken Leg, photo 1
Honey Roasted Chicken Leg, photo 2
Honey Roasted Chicken Leg, photo 3


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