Roast chicken with chilli, lemon and rosemary rub

Name: Roast chicken with chilli, lemon and rosemary rub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 long fresh red chillies, seeded, finely chopped; 20.00 ml chopped fresh rosemary; 2 tsp finely grated lemon rind; 2 garlic cloves, crushed; 9.20 gm olive oil; 8 (about 125g each) chicken legs, skin removed; 600g Baby Cream Delight Potatoes, halved; Mixed salad leaves, to serve

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Chrissy Freer

family friendly budget friendly meat

Roast chicken with chilli, lemon and rosemary rub

Ingredients

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3 long fresh red chillies, seeded, finely chopped20.00 ml chopped fresh rosemary2 tsp finely grated lemon rind2 garlic cloves, crushed9.20 gm olive oil8 (about 125 grams each) chicken legs, skin removed600 grams Baby Cream Delight Potatoes, halvedMixed salad leaves, to serve

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Instructions

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Step 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 1 hour to marinate.

Step 2

Transfer the chicken to 1 lined tray. Spray lightly with olive oil. Roast, turning once, for 30 minutes or until golden.

Step 3

Meanwhile, place the potato and 2 tablespoons water in a microwave-safe bowl. Cover and microwave on high for 5 minutes. Drain. Place on the other lined tray and spray with olive oil. Roast for 20 minutes or until crisp and golden.

Step 4

Divide the chicken and potatoes among plates. Serve with salad leaves.