Roast chicken legs with grapes and shallots
Roast
I love unpretentious food, prepared well. I also love playing with presentation. This is an incredibly easy recipe that captures the best of both - every time I've served it, guests have been terribly impressed. If you don't tell them how simple it is, I won't either. Deal? <br /> <br />I like to serve this with Israeli couscous cooked in chicken stock - you can make this in around 20 minutes while the chicken cooks. The trick to this dish is not to overcook it - chicken should never be dry. Meat continues to cook even after you take it out of the oven, which is why it's so important to let it rest - if you allow it to roast until it's fully cooked in the oven, by the time you eat it, it'll be dry. Fortunately, dark meat is quite forgiving.
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