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Using a sharp knife, make shallow slits in the top of the chicken legs
Place all the ingredients for the marinade in a large bowl and stir until combined
Add the chicken legs and toss to coat, using your hands to cover them really well in the marinade
Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes
Meanwhile, preheat the oven to 220°C/200°C fan/Gas 7 and line a roasting tin with baking paper
Place the marinated chicken legs in the lined tin, skin side up in a single layer, and spoon over the remaining marinade from the bowl
Roast in the oven for 35–40 minutes until sticky and golden and cooked through
Skim off any fat from the cooking juices and pour the juices into a jug
Serve hot with the juices poured over, and with a green vegetable and sauté potatoes or mash on the side
An old favourite of mine and one the family still love. Tender chicken that comes off the bone easily with a barbecue-style charred appearance and flavour. So easy – just put it in the oven and leave it to do its magic. If you would like smaller portions, use the same amount of thighs and drumsticks (six of each).