Paprika and coriander roasted chicken
Bill Granger brings us an ideal mid-week meal of chicken cooked with lemon, coriander, paprika and garlic, served with rice.
Ingredients
4 chicken legs2 lemons, 1 into 8 wedges and 1 juiced2 tbsp olive oil2 tsp coriander seeds, crushed1 tsp paprika4 tbsp soy sauce2 garlic cloves, crushed3 onions, cut into thin wedgesSteamed rice, to serve
Method
Season the chicken with sea salt and freshly ground black pepper and place in a dish. In a bowl, mix together the lemon juice, oil, coriander, paprika, soy sauce and garlic. Pour the marinade over and rub into the skin. Cover and marinate in the fridge for 30 minutes.
Preheat the oven to 200C. Place the onion and lemon wedges on the bottom of a baking tray to form a bed. Place the chicken on top and pour over the marinade.
Roast for 35 minutes or until the chicken is cooked through, basting occasionally to prevent the chicken drying out. Serve with rice.
Find out how to portion your rice perfectly
Find out how to butterfly a chicken breast