La Rossa Chicken Legs & Thighs

Chicken Legs and Thighs marinated in out stunning La Rossa spice.

Serves 4

La Rossa Spice

La Rossa is a diverse, pleasingly zingingly, warming, flavoursome concoction.


Recipe created by chef Chris Burt

With over 32 years experience in the industry The Mytton & Mermaid Executive Chef Christopher Burt, grew up in the kitchens of his mothers restaurant in Yengama, Sierra Leone where he gained his love for food.


  1. Coat the chicken with the mixture, thoroughly. Add 50ml water and put lid on then place in an oven heated to 180 degrees for 1 hour.
  2. Remove lid after one hour and baste with juices add a squeeze of lemon juice and put back in oven for about 20 minutes with the lid off. When juices from meat run clear the meat is cooked.
  3. Remove from oven and serve or strain off stock for later use and allow chicken to cool before eating