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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



  • 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


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


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.


  • 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.