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.