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Roast chicken with chilli, lemon and rosemary rub

Roast chicken with chilli, lemon and rosemary rub

Tristan Alexander

Tristan Alexander

Prep 15 mins15m
Cook 30 mins30m
Serves 4

This is hot stuff: top-value chicken pieces marinated in a delicious herb and spice mix.

Ingredients

  • 3 long fresh red chillies (seeded, finely chopped)
  • 1 tbsp chopped fresh rosemary
  • 2 tbsps finely grated lemon rind
  • 2 garlic cloves (crushed)
  • 2 tsps olive oil
  • 8 chicken legs (skin removed)
  • 600 g baby cream delight potato (halved)
  • mixed salad leaf (to serve)

Instructions

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  • 1
    Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place chilli, rosemary, lemon rind, garlic and oil in a mortar and pound with a pestle until a coarse paste forms. Place chicken in a glass or ceramic dish. Rub evenly with the chilli mixture. Cover and place in the fridge for to marinate.
  • 2
    Transfer the chicken to 1 lined tray. Spray lightly with olive oil. Roast, turning once, for or until golden.
  • 3
    Meanwhile, place the potato and 2 tbs water in a microwave-safe bowl. Cover and microwave on high for . Drain. Place on the other lined tray and spray with olive oil. Roast for or until crisp and golden.
  • 4
    Divide the chicken and potatoes among plates. Serve with salad leaves.

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