Roasted Spiced Chicken Legs are a perfect alternative to the usual chicken breasts. The leg meat is soft, delicate and perfectly flavoured with the spice mixture. Adding a little butter half way through guarantees a crispy chicken skin and a simple method to baste the flesh.
I like to make the spice rub a day in advance and leave the chicken to marinade overnight. It really makes a difference to the flavour and saves you time when it comes to cooking them. However it is not essential to marinade overnight. Literally, rub the marinade onto the chicken and pop into the oven, cook and eat. there is no need to brown the chicken pieces in advance saving time and the dreaded washing up of another pan. So simple but so delicious.
The rub of turmeric, oregano, thyme, sweet paprika, cayenne and garlic create a beautiful fragrance and a lovely warmth without being over the top. You can add a pinch more paprika if you prefer a bit of heat. Roasted Spiced Chicken Legs uses believe it or not chicken legs, but thighs and drumsticks are perfect substitutes but I would avoid breasts. This dish is filling, tasty and using the cheaper parts of chicken it’s a budget friendly dish. Just remember to reduce the time if cooking thighs and drumsticks to 45 minutes from an hour for legs.
Roasted Spiced Chicken Legs
Ingredients
- 6 large chicken legs
- 2 cloves garlic peel/mince
- 8 medium tomatoes vine/plim
- 28 g unsalted butter
- 2 tbsp olive oil
- 2 medium onions peel/chop
- ½ tsp turmeric
- ½ tsp thyme
- ½ tsp oregano
- 1 tsp sweet paprika
- ¼ tsp cayenne pepper
- 1 large lemon juice only
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Using a mixing bowl add the minced garlic, turmeric, thyme, oregano, paprika, cayenne, lemon juice, pepper and salt and stir to combine. Add the olive oil and stir to form a paste like mixture.2 cloves garlic, 2 tbsp olive oil, ½ tsp turmeric, ½ tsp thyme, ½ tsp oregano, 1 tsp sweet paprika, ¼ tsp cayenne pepper, 1 tsp salt, ½ tsp ground black pepper, 1 large lemon
- Pour the spices rub over the chicken legs and massage all over making sure both sides are coated.6 large chicken legs
- Cover with clingfilm and pop in the fridge over night to marinade.
- When ready to cook turn on the oven and preheat to 220C/425F/Gas Mark 7.
- Add the chopped onion to the baking dish below the chicken pieces (skin side upwards) on top.2 medium onions
- Add the tomatoes to the dish and once the oven has reached temperature place the oven dish in and roast for 30 minutes. Remove from the oven and add a small tab of butter over each piece of chicken, scatter the tomatoes and return to the oven.28 g unsalted butter, 8 medium tomatoes
- Continue to roast for a further 25 – 30 minutes or until the chicken legs are fully cooked. If you have a meat temperature the internal temp should be 165F. If you don’t have a thermometer then push a skewer into the thickest part of the chicken, if cooked then the juices should be clear. If slightly red, then not cooked fully yet.
- When the chicken is cooked remove from the oven and leave in its juices for a few minutes prior to serving.
