Mediterranean roasted chicken legs

Ingredients

• 4 chicken legs (thigh and drumstick attached)
• 3 tbsp olive oil
• Juice of 1 lemon
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• ½ tsp ground cumin
• 1 tsp sea salt
• ½ tsp black pepper
• 1 red onion, cut into wedges
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 200g cherry tomatoes
• 100g black olives (optional)
• 1 lemon, sliced

To garnish

• Fresh parsley or basil, chopped
• Crumbled feta cheese (optional)

Instructions

1. In a large bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, salt and pepper. Coat the chicken legs thoroughly in the mix and marinate for at least 30 minutes. For the best flavour, marinate for 2-4 hours in the fridge.
2. Preheat the oven to 200°C (180°C fan). Arrange the onion, peppers, tomatoes, olives, and lemon slices in a large roasting tray. Drizzle with a little olive oil and season lightly.
3. Place the chicken legs on top of the vegetables and roast for 40-50 minutes, or until the chicken reaches 75°C internally and the skin is golden and crisp.
4. Serve! Remove from the oven and rest for 5 minutes. Sprinkle with fresh parsley and crumbled feta if using.

Serving suggestions

Serve with:

• Greek salad
• Roasted potatoes
• Rice pilaf
• Warm crusty bread
• Tzatziki sauce

Tip

For extra crispy skin, move the dish to the grill for the final 3-5 minutes of cooking, keeping a close eye on it.