Roasted Lemon, Garlic and Paprika Chicken Legs and Wedges
Roasted crispy chicken legs with zingy lemony and garlic potato wedges.
Ingredients
- 2 tbsp Olive Oil
- 2-3 fat cloves of Garlic
- 1 tsp Paprika
- 1 Lemon
- 2 Chicken Legs
- 1 tsp Sea Salt
- Black Pepper
- 500 g Peeled Potatoes
Instructions
- Preheat the oven to 200℃.
- Peel and chop the potatoes into wedges, and place them in a pan of water. Bring to a boil and simmer for 5 minutes.
- Meanwhile, slice the lemon in half lengthways, then slice one half into two wedges and the other into two slices. Peel the garlic and slice it into a few chunky slices.
- Drain the wedges and dry them in the pan over a low heat for a minute or so, and then, when dry, shake them a little to fluff up their edges.
- Add the wedges, garlic, salt and lemon wedges to a large roasting dish and sprinkle over most of the paprika. Give it all a good stir.
- Rub the chicken legs skin side down into the paprika oil in the dish, and then nestle the chicken legs skin side up into the middle of the dish, surrounded by the potato wedges, with a slice of lemon and a chunk of garlic underneath the chicken. Season the chicken skin with the rest of the paprika and a few grinds of sea salt and black pepper.
- Make sure the potato wedges are arranged in one layer around the chicken and try to get the garlic underneath the wedges rather than exposed, as it may burn. Put the roasting dish into the oven. chicken,
- Bake for 30–40 minutes. Test if the chicken legs are cooked with a knife to ensure the juice runs clear.
- Serve with some greens of your choice.