Chef Benny Doro

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0 Pan Roasted Chicken Legs with Pan Sauce

Oct 08

In a hurry to get dinner ready and don't have time to tend to the oven or frying pan then this is for you. Basically drop and run come back spend 5 min finishing it off and you have a great part of your meal ready to go.

Pan Roasted Chicken Legs with Pan Sauce

On 08/10/2017 (Sunday) at 3:41 pm by Benny.
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  • Prep Time:
    5 min
  • Cook Time:
    25 min
  • Ready Time:
    30 min


4 servings


  • 4 Chicken Legs
  • Olive Oil
  • Kosher Salt and Pepper
  • Chicken Stock optional
  • knob of unsalted butter


Preheat oven to 400 degrees. In a large pan a little olive oil on the bottom. Season your chicken legs (you can use drumsticks or breasts as well) with salt and pepper on the bottom and top making sure to cover all areas. Now lay in the pan so they are not touching.

You can add herbs at this point if you like, Thyme is good, rosemary or whatever you fancy. Into the oven for about 20-25 min until you have a nice golden skin on top and you can see the juices running clear out of the meat.

Take out and remove the chicken onto a plate to rest. Put the pan on medium heat and add some water or a little chicken stock and a knob of unsalted butter. Stir around until the liquid is boiling and you have scrapped all the bits off the bottom of the pan. At this point taste the sauce, it might need more reducing or maybe a little more chicken stock or salt. Your looking for a rich chicken flavor with a good amount of saltiness.

Check your resting chicken and any juices that have come out onto the plate pour those into your pan as that is more flavor. Once your happy with the sauce pour it through a strainer to remove any of the bits. To serve spoon a good amount over each piece of chicken and finish with some fresh herbs if you like.



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