Bacon Wrapped Marmite Chicken Legs

British Bites

Classic british dishes updated for the modern American cook.

Bacon Wrapped Marmite Chicken Legs
  • Yield:Serves 4
  • Active time:30 minutes
  • Total time:1 hour 30 minutes
This recipe appears in:
British Bites: Bacon Wrapped Marmite Chicken Legs

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, MA. Find more information at (or read

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  • 1 1/3 cup homemade or store-bought low sodium chicken stock, divided
  • 3 teaspoons Marmite
  • 3 teaspoons brown sugar
  • 4 chicken legs, skin removed
  • 8 strips bacon
  • 2 tablespoons butter
  • 2 tablespoons flour
  • reserved drippings
  • Kosher salt and freshly ground black pepper


  1. 1.

    Adjust oven rack to middle position and preheat to 375°F. In a saucepan combine 1/3 cup chicken stock, Marmite, and brown sugar and bring to a simmer. Reduce sauce to 1/4 cup, about 4 minutes.

  2. 2.

    Wrap each chicken leg with two pieces of bacon and place on a baking sheet. Brush Marmite mixture over chicken and place in the oven. Roast until bacon has rendered and chicken has reached an internal temperature of 160 to 165°F, about 1 hour. Transfer chicken to a cutting board (reserve the juices in the pan), tent with foil, and allow to rest while you make the gravy.

  3. 3.

    While chicken rests, heat butter in a small saucepan over medium high heat until melted. Add the flour and stir until the flour just begins to brown, about 3 minutes. Add the reserved drippings, whisking constantly to get rid of any lumps. Add remaining cup of stock, whisking constantly. Bring to a simmer and cook until lightly thickened, about 5 minutes. Season to tastes with salt and pepper. Serve chicken with gravy and sides as desired.

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