Serves 6
6 chicken legs with thighs, with skin
For the marinade:
1 tbsp olive oil
2 tbsp lemon juice
1½ tbsp piri piri spice
2 tbsp honey
1 tsp basil
Salt and black pepper
1 tbsp Worcestershire sauce
4 garlic cloves, crushed
1 tbsp fenugreek seeds
2 green chillies, (optional)
1 tsp cumin seeds, (optional)
For the vegetables:
4 new potatoes
2 red onions
2 carrots
2 tomatoes
1 green pepper
To serve:
Garlic bread
Raita
6 chicken legs with thighs, with skin
For the marinade:
1 tbsp olive oil
2 tbsp lemon juice
1½ tbsp piri piri spice
2 tbsp honey
1 tsp basil
Salt and black pepper
1 tbsp Worcestershire sauce
4 garlic cloves, crushed
1 tbsp fenugreek seeds
2 green chillies, (optional)
1 tsp cumin seeds, (optional)
For the vegetables:
4 new potatoes
2 red onions
2 carrots
2 tomatoes
1 green pepper
To serve:
Garlic bread
Raita
- In a bowl, combine all of the ingredients for the marinade and mix well.
- Coat the chicken with half of the marinade. Place in the fridge for at least two hours.
- Cut the vegetables into bite-sized pieces and coat with the remaining marinade.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Remove the chicken from the fridge and combine with the vegetables in a large foil-lined roasting dish.
- Cover the roasting dish with foil and place it in the oven for one hour , checking halfway through and turning the chicken and vegetables. For a crispy finish to the skin, remove the foil for the final ten minutes of cooking time.
- Serve with some cheeky garlic bread and raita.
Per serving: 635kcals, 20.2g fat (5.2g saturated), 39.3g carbs, 12.5g sugars, 71.7g protein, 6.2g fibre, 0.306g sodium