Chicken legs x 4
1pack feta cheese
Marinade
1tbs ketchup
1tbsp honey
1tbs soy
Juice 1 lemon and zest
2tsp oregano
2tbs olive oil
Salt pepper
Generous sprinkle of chilli flakes
For the pesto :
80g slivered almonds
2packs fresh mint stalks removed
75 ml olive oil
1pack parsley
3 crushed garlic cloves
Juice 1 lemon
First make the marinade . Add the ingredients to a jar shake well and pour over the chicken season and chill covered in fridge for 2 hrs or so.
Next toast the almonds in a pan til golden then put into a processor with the rest of the ingredients and blitz til smooth - adding more oil if necessary .
Place the chicken in an oven proof dish throw in the lemon carcasses and roast 230c 40mins or until golden and cooked, remove and crumble 1/2 pack feta on top return to the oven for another 5- 8 mins. Serve drizzled with the pesto chopped coriander with baked potatoes and steamed vegetables or couscous and salad
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