crispy skin chicken legs...

nice and easy for the bbq! 

You need:

2 tbsp Dijon mustard

grated zest and juice of one lemon

2 tbsp chopped fresh tarragon (estragon)

6 whole chicken legs

Then:

mix everything but the lemon juice in a bowl, lossen the chicken skin and spread a little of the mixture under the skin. Then push right down to the drumstick. Put in a dish and skatter over the lemon juice and season. Marinate at room temperature for 30min. Berbeque for 40min, turning once, until cooked and crispy.

*delicious magazine uk