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.