Oven baked chicken legs with salt & vinegar mash, capers, green beans and jus.

Delicious, Oven Baked Chicken Legs with Salt & Vinegar Mash

Delicious, Oven Baked Chicken Legs with Salt & Vinegar Mash

These delicious oven baked chicken legs are perfect all year round. Reverse seared for colour and texture, they come served with salt & vinegar mash, green beans and capers. This dish is simple home cooking at its finest.


Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Oven baked chicken legs with green beans and capers.

Introduction

Sometimes, there’s just nothing like a simple, home-cooked meal at the end of a long day! I love exotic food and complex fine dining. But I also love good, honest food.

The sort of food that fills you up. That leaves you feeling warm and comfortable. Like this Perfect Pork Sirloin recipe with creamy polenta. Or these gorgeous Lamb Chops with mustard mash.

I would be hard pushed to pretend this particular dish is a classic. But it has all the hallmarks of those classic, home-cooked meals. The ones your parents made on special occasions or that your friend’s parents made and blew your mind!

Or was that just me?

Oven baked chicken legs with salt & vinegar mash, capers, green beans and jus.
Oven baked chicken legs with salt & vinegar mash, capers, green beans and jus.

About the dish

If you were to reduce this dish to its most basic, it would just be chicken, mashed potato and green beans. It would still be a pretty tasty dish and with a little gravy it would be a perfect weekend meal.

But in this case, I’ve tweaked it just a little to include a few simple extras that take it somewhere new. The salt & vinegar mash and capers would more commonly pair with fish. In fact, this meal would work just perfectly with a beautiful cod fillet in place of the chicken.

Nevertheless, it does work very well with chicken. And I would kind of like to highlight the fact that flavours like these aren’t fish exclusive. Chicken has a wonderful, neutral quality that really lets you experiment!

About these oven baked chicken legs

When we think of cooking meat in the oven, we think of roasting. There is no dish more well loved than the Sunday roast. A tradition in far more than just my own country.

So, if it’s all about the roast, why bake?

The difference between baking and roasting is one of temperature. That’s basically it. When you roast a whole chicken or a nice, big roasting joint, you apply huge amounts of indirect heat to the outside and brown up the edges of the meat. You might still colour the sides in a pan, but you want the oven to do some of the work.

Trying to oven-brown a single cut like a chicken breast or chicken leg might work to some degree. But it would very likely dry out your meat. That’s why we’re going to wrap the leg in foil, bake it at 180c and then fry it off in a pan to colour the skin.

Just like reverse searing a steak!

Oven baked chicken legs with salt & vinegar mash, capers, green beans and jus.

Things to remember!

  • Bake first. Sear second! Otherwise, the steam created when by the baked chicken leg sitting inside the foil will soften the crispy texture you’ve worked so hard to create.
  • Roast the bones before you make your stock. It creates more colour, more flavour and more overall goodness!
  • Tweak things as you see fit. Garlic mash would work wonderfully, for example. As would mustard mash. You can do anything you like with it. The same goes for the greens.
Oven baked chicken legs with salt & vinegar mash, capers, green beans and jus.
Oven baked chicken legs with delicious chicken jus.

Similar Recipes

Perfect Lamb Chops with Creamy Mustard Mashed Potatoes

Perfect Pork Sirloin with Creamy Polenta Mash and Crispy Crackling


The above are affiliate links for which I earn a commission per purchase.


Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Oven baked chicken legs with salt & vinegar mash, capers, green beans and jus.

Delicious, Oven Baked Chicken Legs with Salt & Vinegar Mash

These delicious oven baked chicken legs are perfect all year round. Reverse seared for colour and texture, they come served with salt & vinegar mash, green beans and capers. This dish is simple home cooking at its finest.
Prep Time 1 hr
Cook Time 3 hrs
Servings 2

Ingredients
  

Sauce

  • 1 Chicken Carcass
  • 1 tsp Black Peppercorns
  • 1 Bay Leaf

Chicken Legs

  • 2 Chicken Legs
  • Cooking Oil
  • Salt
  • Black Pepper

Salt & Vinegar Mash

  • 5 med – lrg Potatoes
  • 2 tbsp Butter
  • 1 tbsp Vinegar or more to taste
  • 1 dessert spoon Salt

Garnish

  • 1 cup Green Beans
  • 1 tbsp Capers
  • Lemon Juice

Instructions
 

Make the sauce

  • If your carcass is raw, place it unseasoned in an oven at 200c and roast it until cooked and coloured.
  • Move the carcass into a large pan, submerged in water. Pour any pan juices in as well.
  • Add some black pepper and a bay leaf, then simmer gently until the liquid has reduced most of the way down.
  • Strain the liquid into a bowl and discard the carcass. In a smaller pan, reduce that liquid until it becomes a thick, sticky jus.

The mash

  • Peel 5 medium – large potatoes and roughly dice. Boil them in water for roughly 20 – 30 minutes, or until fork tender. It will deend on how thickly you have cut the potato.
  • Strain off the water and mash the potato, then add the butter, salt and vinegar and mash again. Be generous. You want to taste it!

Chicken leg

  • Bring the oven to 180c.
  • Season the legs with salt and wrap in foil with a little bit of oil, then bake in the oven for roughly 30 minutes
  • Remove from the oven and brown in a hot, oiled pan.

Garnish

  • Trim the ends of the beans if necessary and simmer in a small pan for 8 – 10 minutes. Less if you prefer them al dente.
  • Drain the water and season with a little salt and lemon juice.
  • Plate everything up and crack some black pepper over the top.

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating