Ingredients
- 200 g onions peeled and sliced
- 8 garlic cloves peeled but left whole
- 4 large free range chicken legs
- 250 g sweet potato peeled and cut into large chunks
- 300 g cauliflower florets
- 2 lemons sliced
MARINADE
- 200 ml vegetable stock
- finely grated zest of 3 lemons
- 3 tbsps lemon juice
- 3 plump cloves garlic peeled and crushed
- 3 tbsps harissa paste
- 2 tbsps olive oil
- 2 tbsps fresh coriander leaves finely chopped
- 3/4 tsp sea salt
Servings:
Instructions
- Preheat the oven to 200 C ( 180 Fan) Gas Mark 6. Mix all the marinade ingredients together in a bowl.
- Spread the onions out in a deep roasting tin and scatter over the garlic cloves. Put the chicken legs on top, skin side up, together with the sweet potato and cauliflower florets.
- Pour over the marinade and turn the chicken legs several times until fully coated. Top the whole dish with the lemon slices.
- Bake for about 1 hour or until the chicken is golden and cooked through. Serve the chicken and vegetables immediately with extra harissa.
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