Rich, naturally juicy, and packed with deep, savoury flavour, chicken legs outperform chicken breast every single time. Left on the bone, the meat stays outrageously tender while cooking, basting itself from within to yield succulent, fall-apart bites and rich pan juices.

Chef’s Cooking Tips

• Blister the skin: Pat the skin thoroughly dry with kitchen paper and salt generously before roasting at 200°C to guarantee a shattered-glass, golden crunch.

• Melt it low and slow: Drop them into a braising pot or slow cooker with garlic, white wine, and fresh thyme. The connective tissue melts into a silky sauce after a few unhurried hours.

• Tame the flames: On the barbecue, cook over indirect heat to render the fat without flare-ups, brushing with a sticky glaze or spiced butter in the final five minutes for a smoky, caramelised crust.

Serving Suggestions

• Classic comfort: Rest crisp roasted legs over a mound of buttery, garlic mash to catch every drop of the pan drippings, paired with tenderstem broccoli.

• Street-food style: Shred tender slow-cooked meat into warm flatbreads alongside pickled red onions, crunchy slaw, and a garlicky herb yoghurt.

• Rustic braise: Serve straight from the skillet over creamy polenta or crusty sourdough to mop up a rich tomato, olive, and caper sauce.

2 per Pack