Easy Oven Baked Chicken
An easy, oven-baked meal of juicy chicken legs and vegetables
Ingredients
- 2 whole chicken legs (thigh+drumstick), skin on
- 1 zucchini, cut into batons
- 2 carrots, cut into batons
For the marinade
- 2 cloves of garlic, grated
- 1 tsp paprika
- ½ tsp chilli powder or chilli flakes
- ¼ tsp cumin powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp black pepper powder
- Juice of 1 lemon
- Salt
- olive oil
Instructions
- Whisk together all the ingredients for the marinade in a bowl.
- Gently loosen the skin of the chicken using the back of a teaspoon or your index finger, taking care not to tear the skin. Rub some of the marinade under the skin and some over. Reserve the rest. Marinate the chicken for at least 30 min or up to overnight in the fridge.
- Preheat the oven to 220℃. Place the chicken legs, skin side up, in 2 oven-safe baking dishes. Toss the vegetables in the remaining marinade and arrange around the chicken.
- Bake the chicken for 25-30 minutes until the skin is golden and and the internal temperature is 74℃. The vegetables should also be lightly golden and cooked by then. Serve warm.