Spicy Chicken Legs with Potatoes and Oranges
- For the chicken
- 4 Chicken legs
- 2 garlic cloves
- 4 Tbsps olive oil
- 1 tsp freshly grated ginger
- 1 Tbsp ground paprika
- 1 tsp Turmeric
- 1 generous pinch cayenne pepper
- 1 Tbsp honey
- 1 Tbsp lemon juice
- ½ tsp freshly ground peppers
For the chicken: Rinse the chicken legs, pat dry and place in a shallow dish large enough to hold the chicken in a single layer. Peel the garlic, chop finely and mix with the oil, ginger, paprika, turmeric, cayenne pepper, honey, lemon juice and pepper. Pour the marinade over the chicken, cover and refrigerate overnight.
Preheat the oven to 180°C (approximately 350°F) convection.
Rinse, peel and cut the potatoes into thick wedges. Peel the shallots and garlic and halve the shallots. Rinse chile peppers, halve, remove seeds and chop. Cut the lemon and orange into slices, remove any pits and place in an oiled roasting pan or baking dish large enough to hold the chicken in a single layer. Layer the potato wedges, garlic, chile peppers and shallots on top of the citrus and sprinkle with salt. Drizzle with oil. Place the chicken legs on top, season with salt and bake until the chicken is cooked through, about 50 minutes, turning potatoes and chicken once during roasting for even browning. Serve garnished with lemon basil.