As a nation, we've grown used to eating a lot of chicken. It's tasty, lean and versatile so it's easy to understand why it's so popular. Unfortunately, popularity has encouraged intensive farming practices that are less than ideal for the birds and can result in low-quality meat for the consumer. At Healthy Halal, we source our birds from highest welfare standard farms. That means the birds have the freedom to roam during the day where they can follow their natural instincts, with the shelter and safety of houses at night and in bad weather.

England

Slaughtered individually by hand by a Muslim operative reciting the name of Allah (swt).

4 days, fresh

Keep Chilled, 1°C to 4°C

Nutritionals per 100g: Energy 193 Kcal/ 803 kJ | Fat 13.3g, of which saturates 3.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 18.3g | Salt 0.2g.

Growth hormone free

Selected at an early age to prevent over-crowding

No additives or added ingredients whatsoever

Locally sourced and ethically farmed

Box- Recyclable

Paper Tape- Recyclable

Food Grade Tray- Recyclable

Gel Packs- plastic recyclable

Roasting whole chicken legs is ideal if you're cooking for one or two. Dry the skin and season it well before roasting in a medium hot oven for 45 minutes or so, until the juices in the thigh run clear. Let the meat rest for about 15 minutes before serving with classic creamy bread sauce, crispy roast potatoes and seasonal greens. To add some extra flavour before roasting, marinate the legs overnight in a mixture of olive oil, garlic, Dijon mustard, runny honey and parsley. The brown meat of chicken legs is also delicious with punchy North African or Middle Eastern flavours – rubbing the skin with Baharat spice mix before roasting brings aromatic warmth and a little twist of the exotic.

Versatile and really meaty – perfect for a mini roast