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Ingredients
- 2 lemons, juiced
- ¼ cup (60ml), plus 1 tbsp. olive oil
- 6 cloves garlic, minced
- 1 tsp. salt
- 2 tsp. ground black pepper
- 2 tsp. ground cumin
- 2 tsp. ground paprika
- ½ tsp. turmeric
- pinch ground cinnamon
- chilli flakes, to taste
- 2 lbs. (900g) chicken legs
- 1 red onion, peeled and quartered
- 2 tbsp. chopped fresh parsley
Prep Time:
20
Minutes
Directions
Cook Time:
40
Minutes
- Prepare the marinade by combining the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and chili flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat in the marinade. Cover and store in the refrigerator for at least 1 hour, or up to 12 hours.
- Heat oven to 425°F (220°C). Use the remaining 1 tablespoon of olive oil to grease roasting tin.
- Add the quartered onion to the chicken and marinade.
- Remove the chicken and onion from the marinade and place in the roasting tin. Roast in the oven until golden and cooked through, approximately 30 to 40 minutes. Remove from the oven, allow to rest for 5 minutes, then shred the chicken into pieces.
- To serve garnish the chicken with the parsley over the top.
Serving Suggestions: Tomato, cucumbers and chickpea salad, warm pitta bread, hot sauce and olives.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
