Pierce the chicken leg on both sides several times with a fork to make it easier to absorb the marinade. If you make some cuts into the chicken next to the bone it will cook faster and be easier to eat.
Rub the salt, pepper, garlic powder, mustard, grated ginger and honey into the chicken leg very well.
Put the chicken leg, white wine and herbs of your choice into a sturdy ziplock bag. Leave to marinate in the refrigerator for 2 days, turning occasionally.
Line an oven baking sheet with cooking parchment paper, and put the leg on it skin side down. Bake in a preheated 220℃ oven for 30 minutes.
If you baste the leg while it's cooking with the leftover marinade it will become tastier and shinier. If it looks like it's going to get burned cover with a sheet of aluminum foil.
Bone-in chicken is for Christmas only, but the boneless version appears at our family table all the time.
If you cut open chicken drumettes (the thick part of a chicken wing) they're perfect for times when you want to eat less or for children.
Tender and Juicy Chicken Teriyaki (Recipe ID: 523178). This is the more basic, "day-to-day" version of the recipe I shared here.
Story Behind this Recipe
Christmas dinner has to be roast chicken. This is much more delicious than the store-bought kind. Enjoy it on birthdays and parties year-round, not just on Christmas!
Bone-in chicken is marinated for 2 days, but boneless chicken thighs or small parts only need to be marinated for a day. Adjust the marinade depending on the size and amount of chicken.