The legs, or brown meat, of a chicken have more flavour than the breast and take longer to cook. They are sold as whole legs, drumsticks (the lower half of the leg) or thighs. The thighs are sold ...

Rub the chicken legs with the mixture to coat. Cover the bowl with cling film and leave to marinade for 2–3 hours, or, for best results, overnight in the fridge. Preheat the oven to 180C/160C ...

The other half of the leg, while it tastes just the same ... as good cold as they do when they're fresh from the oven. Recipe ...

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Chicken legs are made up of the thigh—the portion above the knee joint—and the drumstick. Both portions are dark meat, meaning they stay moist in the oven and are difficult to overcook.