Chicken Legs

Hi everyone,Last night we had my roasted chicken legs. Always a favorite with the family. Quite simple to make.

I buy eight chicken legs, if they are skinned,great, but otherwise I take the skin off. I wash the chicken, then pat dry with a paper towel and season with barbarcue, chicken and mixed herbs seasoning. Don't over season, I sprinkle the seasoning over the chicken, otherwise it can be to strong if you roll the chicken in the seasoning. I've done that before.

Pour sunflower oil in a non-stick pan. Enough for shallow frying. About a 1/4 of a cup of oil in a medium pan should do. Heat the oil and add the seasoned chicken to the pan and start cooking on a low heat. You don't want to cook the outside to quickly because you will not give the chicken enough time to cook through.The outside then gets to cooked and hard.

I cook the chicken between 1 and 1/2 hours to 2 hours until the chicken is golden brown and the meat is cooked through and falls off the bone. Make sure there is no red blood on the bone. It's important to cook chicken well and is completely cooked through. To avoid the chicken sticking to the pan turn the chicken from time to time. This also gives it a even colour. Whilst cooking the chicken add water to help with the cooking. MAKE SURE the gas or electric is on low as oil will splater. Add alittle of the water at a time. It helps with the cooking. You can add salt but the seasoning is usually enough.
I hope you enjoy the picture.