This is probably the third time I’ve done this simple recipe adapted from January’s issue of “Real Simple” – first time without skin, the second and third time with skin. Clearly the one with skin wins. How tasty is roasted chicken fat?!
The key change I’ve made to the recipe is the type of oil used and spices. With all the hype about cold-pressed virgin coconut oil, I decided to replace olive oil with it and the chicken turned out delicately fragrant and luscious. I also swapped out paprika to replace it with red chilli powder to have more kick to the chicken.
Prep 35 mins (including marinating time)
Cooks 30 mins
- 4 whole chicken legs (thighs + drumsticks), with or without skin (your choice)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp red chilli powder
- 1/2 tsp salt
- Lots of ground black pepper
- 3 tbsp cold-pressed virgin coconut oil
- 3-4 carrots, roughly sliced at an angle
- 200g mushrooms, sliced thickly
- Heat oven to 210 degrees C (around 425 F).
- Mix the cumin, coriander, chilli powder, salt and pepper with 2 tbsp of the oil. Rub each chicken leg with the mixture and let it sit for half an hour. Separately in a large bowl, toss the carrot & mushroom pieces with 1 tbsp of the oil.
- On a rimmed baking sheet, lay out the carrots & mushrooms in a single layer, then put the seasoned chicken pieces on top. Roast for 30 minutes, until the chicken is cooked through. Serve immediately. Feel free to serve it with a side of green salad drizzled with balsamic vinegar. The combination with the roasted vegetables is quite heavenly.