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Grid Iron Meat

Roast Chicken Leg with Pancetta

This is a hearty dish that combines succulent chicken legs and crispy pancetta lardons with a medley of roasted vegetables. Perfect for a comforting dinner, this easy-to-prepare meal balances the rich tastes of the meat with the earthy tones of seasonal vegetables, all infused with aromatic herbs. It’s an ideal choice for those looking for a satisfying and delicious one-pan meal that’s sure to impress both family and guests.

INGREDIENTS
  • 2 whole chicken legs (drumsticks and thighs attached)
  • 200g pancetta lardons
  • 2 carrots, peeled and chopped into 2 cm pieces
  • 2 medium potatoes, peeled and cut into 2 cm cubes
  • 1 onion, peeled and cut into wedges
  • 4 cloves of garlic, chopped
  • 4 cloves of garlic whole
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
METHOD

  1. Preheat the Oven: Start by preheating your oven to 190°C (375°F, gas mark 5).
  2. Prepare the Vegetables: In a large roasting tin, combine the carrots, potatoes, and onion. Drizzle with one tablespoon of olive oil, sprinkle with half of the chopped garlic, thyme, rosemary, salt, and pepper. Toss everything together to coat the vegetables evenly.
  3. Brown the Pancetta and Chicken: In a large frying pan, cook the pancetta lardons over medium heat until they start to crisp. Remove the pancetta and set it aside, leaving the rendered fat in the pan. Increase the heat to medium-high, add the remaining olive oil, and brown the chicken legs on all sides until golden. Season the chicken with salt and pepper.
  4. Combine Ingredients: Place the browned chicken legs on top of the vegetables in the roasting tin. Scatter the pancetta lardons around the chicken and vegetables. Sprinkle the remaining garlic cloves over the top.
  5. Roast: Roast in the preheated oven for about 45 minutes to 1 hour, or until the chicken is thoroughly cooked (the internal temperature should reach at least 75°C) and the vegetables are tender and golden.
  6. Garnish and Serve: Once cooked, remove the tray from the oven, let it rest for a few minutes, and then sprinkle chopped parsley over the top before serving.

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Yorkshire free range whole chicken legs - 2 x 300g

Yorkshire Free Range Chicken Legs – 2 x 300g

Yorkshire Free Range Chicken Legs – 2 × 300g

Two whole free-range chicken legs, each comprising the thigh and drumstick, supplied bone-in and skin-on. Approx. 300g per leg and serving around 2. A versatile dark-meat cut for roasting, grilling or BBQ, braising, traybakes and slow-cooked dishes.

£6.00

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Sides:

  1. Green Salad: A simple green salad with a light vinaigrette can add a refreshing and crisp element to the meal, balancing the dish's richness.
  2. Roasted Asparagus or Green Beans: Lightly seasoned and roasted, these vegetables can offer a crunchy and flavourful complement to the chicken and pancetta.
  3. Bread: A crusty loaf of bread can be great for mopping up the delicious juices left on the plate.

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Preparation Time: Vegetable Preparation: 10 minutes (peeling and chopping the carrots, potatoes, and onion). Meat Preparation: 5 minutes (browning the chicken and pancetta). Assembly: 5 minutes (arranging the ingredients in the roasting tin). Total Prep Time: Approximately 20 minutes.
Cooking Time: Roasting: 45 to 60 minutes in the oven until the chicken is thoroughly cooked and the vegetables are tender. Total Cooking Time: Approximately 45 to 60 minutes.

Hot Tips

  • For an extra crispy skin, pat the chicken legs dry with kitchen paper before seasoning and browning.
  • You can mix in a splash of white wine with the vegetables before roasting for an added depth of flavour.

Pairings

  1. White Wine: A medium-bodied Chardonnay with its creamy texture and hints of oak can complement the richness of the chicken and pancetta. Alternatively, a crisp Sauvignon Blanc can offer a refreshing contrast with its acidity, cutting through the dish's richness.
  2. Red Wine: Choose a lighter-bodied red like Pinot Noir or a Grenache. These wines won't overpower the dish's flavours, offering subtle fruit notes and a balanced acidity that can complement the chicken and pancetta.
  3. Beer: A Belgian-style Saison or a Pale Ale can be a great choice. The Saison, with its slightly spicy and fruity notes, can complement the herbs and spices in the dish, while a Pale Ale offers a balance of malt and hops that can cut through the dish's richness.
  4. Non-Alcoholic: For a non-alcoholic option, a sparkling water with a wedge of lemon or lime can refresh the palate between bites. Alternatively, a lightly brewed iced tea with a hint of lemon can provide a refreshing and slightly tannic complement to the meal.

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