Roast chicken Legs
(Original recipe by Pete Evans adapted by Nourishing Pantry)
NOTE: You need to start this recipe the day before to allow the flavours to really sing
Ingredients
¼ cup olive oil.
1 teaspoon smoked paprika
1 tablespoon Mixed dried herbs
1/2 teaspoon dried chilli flakes
sea salt and freshly cracked black pepper
6 chicken Maryland’s (about 1.2 kg in total)
2 lemons quartered
1 garlic bulbs halved across the cloves
4 French shallots peeled and halved or 1 red onion cut into quarters
1 teaspoon dried oregano
6 sprigs rosemary torn into pieces
herbs (such as rosemary, thyme, flat-leaf parsley) chopped, to serve
In a small bowl, whisk together oil, paprika, dried herbs, chilli flakes and salt and pepper.
Place the chicken in a roasting tin and spread out the pieces so they cook evenly. Pour the oil mixture over the chicken, turning to coat on all sides. Arrange the lemon, garlic and shallot and around and under the chicken and sprinkle on the rosemary. For best results, cover the chicken and place in the fridge to marinate for at least 2 hours or overnight.
Preheat the oven to 190°C.
Season the chicken with salt and pepper and roast for 25 – 30 minutes, or until the chicken is cooked through, the skin is crispy and the juices run clear when pierced with the tip of a knife. (Remove the garlic if it’s starting to darken too quickly and return to the pan 2 minutes before the chicken is ready.)
To Serve: Garnish with the chopped fresh herbs and serve with roasted vegetables. Squeeze over the roasted lemon wedges at the table.