Ingredients (3 servings)
- 6 chicken thighs and/or whole legs
- 1dl white wine
- 1 tablespoon vegetable oil
- 1/2 tablespoon fresh grated ginger
- zest 1 orange
- fresh mint leaves
- salt q.s.
Instructions (Time: 12 hours)
Prepare a marinade mixing the wine, the oil, the grated ginger, the zest of the orange and salt (note: although it doesn’t say so in the recipe, I added very little salt to the marinade, and instead, seasoned the chicken right before roasting).
In a bowl, soak the chicken thighs and/or legs in the marinade and let them rest overnight in the fridge.
Preheat the oven to 200ºC and place the chicken thighs and/or legs in a tight-fitting oven pan. Cover with the marinade.
Roast for 1h10.
And serve with rice. Garnish with the fresh mint leaves.