A delicious recipe for tender and juicy chicken legs. The chicken slowly simmers in olive oil, with garlic and thyme, and then is flash roasted in a high heat oven to create a delicately crispy skin.
Cover the chicken legs with the salt, garlic, peppercorns, bay leaves, pepper, fennel seeds and thyme. Massage into the chicken legs so they are well covered. Then put the meat in a large, sealable food bag. Leave to marinate in the fridge for 12 hours.
Preheat oven to gas 1/2, 130°C, fan 110°C. Take the chicken out of the marinade and wipe off as much of it as possible. Place the chicken in a tight fitting, deep baking tray. Cover completely with the olive oil and cover with foil. Bake in the oven for 6 hours.
Once cooked, lift the chicken out of the oil and shake off any excess. Fry or grill the chicken pieces until golden and the skin is crisp. Serve with potatoes and vegetables.
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