Helen RandellCitrus and Tarragon Chicken
November 30th 2008 19:03
This is a great summer dish to serve with a fresh green salad.
60ml white balsamic vinegar
60ml golden syrup
4 sprigs fresh thyme
1 clove garlic, coasley chopped
1 orange, rind finely grated, juiced
1 lemon, rind finely grated, juiced
1/4 fresh tarragon
10 chicken legs
1 tbs olive oil
Combine the vinegar, syrup, thyme, garlic, orange and lemon rind and juice, and tarragon in a jug. Marinate chicken in the fridge for three hours, or overnight.
Preheat oven to 200 degrees C. Bake chicken for approximately 1 hour, turning half way through. Serve with salad or roast potatoes.
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