Roasted chicken legs with figs, capers, oregano & red wine vinegar recipe | Good Food

Units:

50ml olive oil
2 tbsp capers
plus a splash of the brine
2 tsp caraway seeds
1 tsp fennel seeds
2 garlic cloves
grated
2 tbsp red wine vinegar
15g oregano
leaves picked
4 chicken legs
8 figs
halved
2 red onions
thickly sliced
crusty bread and salad
to serve

Method

step 1
Combine the olive oil, capers and a splash of their brine, the carraway and fennel seeds, the garlic, vinegar and oregano in your largest bowl. Season well.
step 2
Cut a few slashes into each chicken leg using a sharp knife – this will help the marinade penetrate the meat. Season lightly with salt, then add the chicken legs and figs to the marinade and toss well to combine. Chill for at least 2 hrs or up to 8 hrs.
step 3
Heat the oven to 220C/200C fan/gas 8. Put the marinated chicken and figs in a large roasting tin lined with baking parchment, and toss with the onions. Roast for 45 mins until the chicken skin is golden and crisp, and the figs and onions are jammy. Serve with crusty bread and salad.