Chicken with miso, ginger and lime


Preparation info

  • Serves


    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

This dish is lovely either warm from the oven – served with sticky or basmati rice – or at room temperature. If you want to get ahead, and are cooking it the day before, keep it in the fridge overnight and take it out half an hour before serving: you don’t want it fridge-cold.


  • 8 chicken legs (skin on and bone in), skin scored a few times (1.4 kg)
  • 2 tbsp sunflower oil<


  • Preheat the oven to 200°C fan.
  • Place the chicken legs in a large bowl with the oil and ¾ teaspoon of salt. Mix together and set aside.
  • Place a large