Serves: 4
Preparation Time: 15 mins to prep
Cooking Time: 40 mins
Roast Chicken with Chilli, Ginger and Lemon
Ingredients:
- 5 tbsp olive oil
- 4 large chicken legs and thighs, skin on
- 2 tsp each very lazy hot chilli paste and very lazy ginger paste
- 6 sprigs of fresh thyme, some leaves removed
- Juice of 2 lemons and zest of 1
Method:
- Preheat the oven to 200C, fan 180C gas mark 6.
- Using a sharp knife, make three shallow incisions in the skin of each chicken leg and thigh then, in a large bowl toss them together with the olive oil, Very Lazy Hot Chilli Paste and ginger paste, lemon, thyme and some seasoning, making sure each chicken joint is coated well.
- Add two juiced lemon halves and set aside to marinate for at least 30 minutes if possible.
- Transfer the chicken and juices into a shallow roasting tin, spreading the chicken and lemon halves into a single layer. Place in the oven for 40 minutes, basting with the pan juices every so often, until the skin is crispy and golden brown.
- Serve the chicken with a green salad and crusty bread to help mop up the juices.
Recipe courtesy of Very Lazy.
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