Peppercorn Chicken

Large chicken legs are generously seasoned with freshly ground peppercorns and cooked until tender, juicy and beautifully browned. This simple dish makes a tasty family dinner and needs only a handful of basic ingredients. Serve with potatoes, rice and your favourite vegetables for an easy homemade meal.

Prep Time 15

Cook Time 45

Total Time 1

Servings People

Ingredients

Instructions

Prepare the peppercorns:

Place the black peppercorns into a pestle and mortar or spice grinder. Crush them until they form a coarse powder. Don't grind them too finely, as the little pieces of pepper give the chicken a lovely texture and stronger flavour.
2 tbsp whole black peppercorns

Season the chicken:

Pat the chicken legs dry with kitchen paper. Place them in a large bowl and drizzle over the olive oil and lemon juice.
4 large chicken legs, 1 tbsp olive oil, 1 tbsp lemon juice
Add the crushed peppercorns, garlic powder, paprika and salt. Rub everything thoroughly over the chicken, making sure the seasoning covers all sides.
1 tsp garlic powder, 1 tsp paprika, 1 tsp salt
For an even stronger flavour, allow the seasoned chicken to rest for 20–30 minutes before cooking.

Brown the chicken:

Heat a large frying pan over medium heat. Place the chicken legs into the pan, skin-side down if using skin-on legs.
Cook for approximately 5–7 minutes, turning occasionally, until the outside becomes nicely browned. Take care not to let the peppercorns burn, as burnt pepper can taste bitter.

Finish cooking:

Preheat the oven to 190°C (170°C fan) / 375°F / Gas Mark 5.
Add the water to the pan and carefully transfer it to the oven if your pan is ovenproof. Alternatively, move the chicken to a suitable baking dish and pour the cooking juices over it.
2 tbsp water
Cook for approximately 35–45 minutes, depending on the size of the chicken legs.

Check the chicken:

The chicken is ready when the thickest part of the meat reaches 75°C (165°F) on a meat thermometer. The juices should run clear and the meat should be tender.
If you want particularly crisp skin, place the chicken under a hot grill for a few minutes at the end. Watch it closely because the peppercorn coating can darken quickly.

Rest and serve:

Remove the chicken from the oven and allow it to rest for 5–10 minutes before serving. This gives the juices time to settle back into the meat.
Serve the peppercorn chicken while hot with mashed potatoes, roast potatoes, rice or fresh vegetables. Spoon any tasty juices from the pan over the chicken just before serving.

Equipment

Notes

Serving Suggestions:

Peppercorn Chicken is wonderfully adaptable, so you can serve it with whatever you have available. Creamy mashed potatoes make a particularly comforting partner, while fluffy rice provides a lighter option.

For vegetables, try steamed green beans, peas, carrots or roasted broccoli. A simple green salad can also add a fresh contrast to the warm peppery chicken.

Cook's Tips:

Use fresh peppercorns: Crushing whole peppercorns just before cooking gives much better flavour than old pre-ground pepper.

Don't over-grind: A coarse grind provides small bursts of pepper throughout the chicken.
Adjust the heat: Reduce the peppercorns slightly if you prefer a milder flavour.

Dry the chicken first: Patting the chicken dry helps it brown more effectively.

Don't skip the resting time: A short rest helps keep the chicken juicy when you cut into it.
Use chicken thighs or drumsticks: The same seasoning works beautifully with other chicken pieces.

Add extra garlic: If you love garlic, replace the garlic powder with two finely minced cloves.

Storage:

Allow leftover chicken to cool before placing it in an airtight container. Keep it refrigerated and use within **3 days**.

Leftover peppercorn chicken is delicious cold, sliced into sandwiches or salads. You can also remove the meat from the bones and add it to rice, pasta or a simple stir-fry.

Nutrition