4 whole chicken legs (1.2kg)
1 tbsp freshly squeezed lemon juice
4 cloves garlic, crushed
2 sprigs fresh rosemary
2 tbsp olive oil
A dollop of ghee
½ tsp Ajinomoto salt for taste
¼ tsp pepper for taste
Dash of coarsely ground black pepper
3 tbsp honey
1 tbsp oyster sauce
1 tbsp light soy sauce
2 carrots, peeled and sliced lengthwise thinly
1 sprig rosemary, use leaves only
Some roasted chestnuts, skinned
Mix honey, Ajinomoto salt, pepper, garlic, olive oil, lemon juice, oyster sauce, light soy sauce and rosemary.
Marinate chicken legs in this mixture for several hours or preferably overnight in the refrigerator.
Arrange the chicken legs on a roasting pan. Add a dollop of ghee. Roast in a preheated oven at 180°C for 15-20 minutes. Baste every 5-10 minutes with remaining marinade.
Turn chicken, meat side up and add the slices of carrot and remaining marinade and extra rosemary leaves. Toss the vegetables in the pan and continue to roast for 5-8 minutes, basting once halfway through.
Before serving, pour off excess oil from the pan and arrange the chicken on a serving plate. Sprinkle with extra ground black pepper and add extra Ajinomoto salt and pepper. Serve with the accompaniments.