Crispy Bacon-wrapped Chicken Leg with Creamy Herb Sauce & As

• 份量: Serves
• 总时间: 1 hour 3 minutes

配料

For the chicken

2 large chicken legs (thigh & drumstick attached)

4–6 rashers smoked streaky bacon

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt & black pepper

A few sprigs fresh thyme or rosemary

For the vegetables

1 bunch asparagus, woody ends trimmed

1 whole garlic bulb, halved

1 tbsp olive oil

Salt

For the creamy herb sauce

200 ml double cream

1 small knob butter

1 tsp Dijon mustard

1 tbsp chopped fresh herbs (parsley, chives, thyme)

Black pepper

Squeeze of lemon (optional but lovely)

步骤

Prep the chicken

Preheat your oven to 190°C (fan). Pat the chicken legs dry, rub with olive oil, smoked paprika, garlic powder, salt and pepper. Wrap each leg snugly in bacon, overlapping slightly.

Roast to perfection

Place the chicken on a roasting tray. Scatter the thyme around and add the halved garlic bulb. Roast for 40–45 minutes, turning once, until the bacon is crispy and the chicken is cooked through.

If the bacon needs extra crisping, give it 5 minutes under the grill.)

Cook the asparagus

Toss the asparagus with olive oil and salt. Add to the tray for the final 10 minutes of cooking so it stays vibrant and tender with a little bite.

Make the sauce

In a small pan, melt the butter gently. Pour in the cream and Dijon, then simmer on low for 5–7 minutes until thickened. Stir through fresh herbs, season with pepper, and finish with a squeeze of lemon if using.

Plate it up

Spoon the creamy herb sauce onto the plate, top with the chicken, nestle the asparagus alongside, and drizzle over any roasting juices. Finish with extra herbs or edible flowers if you’re feeling fancy.

Why this works

The bacon bastes the chicken as it roasts, keeping it juicy while adding smoky crunch. The cream sauce balances everything