Roasted Chicken Legs

Roasted Chicken Legs

These Roasted Chicken Leg Quarters are marinated in the most delicious marinade and served as a traybake with Sweet Potatoes, Onions and Peppers!

 #Roasted #Chicken #Legs

Ingredients :

• Tray Bake
• 1lb / 500g Sweet Potatoes, diced into chunks
• 3 small Red Onions, quartered
• 1 large Red Pepper, diced
• 1 large Yellow Pepper, diced
• drizzle of Olive Oil
• Salt & Pepper, to taste
• Chicken & Marinade
• 4 Chicken Legs (see notes)
• 3 tbsp Olive Oil
• 1 tbsp Honey
• 1 tbsp Lime Juice (can sub lemon)
• 1 tbsp Smoked Paprika
• 2 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 1/2 tsp Cayenne Pepper (more or less to taste)
• 1/2 tsp Black Pepper

Instructions:

1. In a small bowl combine 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp cayenne pepper (or to taste), 1/2 tsp black pepper, 3 tbsp olive oil, 1 tbsp honey and 1 tbsp lime juice.
2. Combine in a large bowl with 4 chicken legs. Cover and leave to marinate for as long as you have time for (2-4 hours great, overnight best, but even 30mins is better than nothing).
3. Take chicken legs out and add 1lb/500g sweet potato, 2 peppers and 3 small onions to the leftover marinade (full disclosure - whilst this adds more flavour to the veggies, please be aware doing this can heighten the risk of contamination. If at all wary skip this step, or save 1 tbsp marinade before mixing in the chicken). Add a drizzle of oil and pinch of salt and pepper and thoroughly mix.
4. Poor out onto an oven tray and nestle in the chicken legs. Pop in the oven at 210c/410f for 50-60mins, or until the veg and chicken is nicely charred and completely cooked through. Check after 30mins and if it's all charring too quickly, just take it out, flip the veg, baste the chicken and pop in at a slightly lower temp.
5. The internal temp of the chicken should be 75c/165f with the juices running clear.

Notes:

a) Chicken Legs - 4 chicken leg quarters is about 2lb/1kg, so you can use a mix of chicken thighs/drums if you want, just use about 2lb/1kg worth. Cook at the same temp, just be vigilant with timings as individual thighs/drumsticks tend to differ in weight/size. I don't recommend using breasts as they'll dry out at that temp for that long.
b) Sweet Potatoes - No need to peel, just make sure you give them a good scrub to remove dirt. If you don't like/don't have sweet potatoes feel free to sub regular potato.
c) Calories - Based on sharing between 4 people, with 1 tsp 'drizzle' of oil on veg, then assuming all the oil in the recipe is consumed (slight over estimate):

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