HERBY BARBECUED CHICKEN

This is another recipe we love to cook chicken drumsticks. It is easy to do and the result is just fantastic. You can cook it on the BBQ or in the oven. I usually do it in the oven, because I can put it in and forget about it. It's a recipe from River Cottage cookbook. The variation at the end of the recipe is also gorgeous.

INGREDIENTS
3-4 Tbsp olive oil
1/2 tsp English mustard
3 Tbsp chopped mixed herbs, such as parsley & thyme
a little grated lemon zest
a squeeze of lemon juice
1 garlic clove, finely chopped
1.5kg chicken pieces on the bone
sea salt and freshly ground black pepper

METHOD
Combine the oil, mustard, herbs, lemon zest and juice, garlic and plenty of pepper (but not salt) in a large bowl.

Slash the chicken in a few places so the flavours can penetrate, then toss the pieces in the marinade. They should be coated, but not swimming in oil.

Leave in the fridge to marinade for at least 1 hour and up to 4 hours.
Before cooking, pat off excess oil, then season the chicken with a little salt.
You can either roast it in a preheated 190° C oven for 40-45 minutes, turning once, or grill on a moderately hot barbecue or a cast-iron griddle pan, turning regularly until the skin is golden brown, and a little charred in places.
Check that the juices run clear when the thickest part of the meat is pierced with a knife or skewer.

If you are barbecuing, give the breast pieces about 15 minutes on the hotter part.
Cook the more muscular legs and wings on a cooler part for at least 25 minutes.
Transfer the chicken to a warm dish, sprinkle with a little more seasoning and leave to rest for 5-10 minutes before serving.

Here it it served with corn cakes and beetroot and apple salad. You can find the recipe here.

Serves 6

VARIATION
Spicy yoghurt marinade for chicken
Mix together 4 tablespoons plain yoghurt, 1 crushed garlic clove, 1 teaspoon lemon juice, 2 rounded teaspoons medium-hot curry powder and 1 rounded teaspoon garam masala. Coat on-the-bone chicken portions in the marinade (as above) and leave to marinate in the fridge for at least 3 hours. Season with a little salt before cooking.

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