2 tbsp olive oil
1 lemon, juiced and rind grated
4 chicken leg
2 cloves garlic
1 tbsp black pepper, cracked
- Mix the marinade ingredients together and brush over the chicken. Leave for at least an hour, but preferably overnight.
- Roast in preheated oven at 180C for 35 minutes or until juices run clear.
- Serve on a bed of mushrooms and spinach sauteed in garlic butter, pepper and a pinch of nutmeg.