Roasted Chicken Salad

Directions:

1. Add all ingredients together to make a marinade.
2. Marinade the chicken legs for 24 hours in a covered bowl in the fridge.
3. Place in an oven at 170°C for 45 minutes or 1 hour and 20 if you like it a bit crisper.

Chefs Tip: You can throw a few halved potatoes into the tray at the start of cooking (skin on) to add extra fibre into diet making it a really yummy chicken dish. I used to have this as a staff dinner treat when i worked at a restaurant in Leeds. It was so good I put it on my menus and added a bowl of heritage potatoes and a nice salad dressed. I suggest a 5 herb salad with crunch gem. Just rip 5 herbs (basil, coriander, mint, tarragon, dill) into a bowl with a couple of gem lettuce dresses in a good olive oil, add a pinch of sea salt and lemon juice.

Source: The Ginger Bread Kid - Teacup on Thomas Street, Manchester