Roast Chicken Leg

Roast Chicken Leg

If you marinate the chicken for 2 days in advance, all you need to do the day of is bake! It's easy and you can enjoy making chicken for Christmas.
Put potatoes under the chicken and the delicious marinade soaks into them as well!


Chicken thigh meat (on the bone)
★Soy sauce
1/2 a cup (100 ml)
5 tablespoons
1/4 cup (50 ml)
★ Fish sauce
1 teaspoon
1 clove
1 knob
★Bay leaf
Coarsely ground black pepper
As needed
Steamed potaotes
As you like
As you like


1. Slice the garlic and ginger. Put the ingredients marked ★ into an airtight bag and mix. Put the chicken in, close the bag and leave to marinate in the fridge for 2 days.
2. Soften and steam the potatoes in the microwave and slice. Spread out on a heat-proof plate. Line the chicken pieces on top with the skin facing up.
3. Bake for 35-40 minutes on the middle rack of the oven at 375°F/190°C. (no need to preheat). If it looks like it's going to burn while baking, cover with foil. Garnish with greens and sprinkle coarsely ground black pepper.

Story Behind this Recipe

I often make roasted chicken wings, but as it's Christmas, I decided to try thigh meat on the bone. We've been eating this at Christmas for a number of years. Usually I just measure out the amounts roughly, but this time I measured everything out properly so I can always re-create the same taste.

My family prefers roast chicken to fried chicken at Christmas. It's difficult to cook a whole chicken in a small oven, but you have a really good chance of it going well if you use thigh meat!