Description
Juicy, tender, and comforting Roasted Chicken with citrusy and spiced flavor. Try this low-maintenance, time saving, weeknight dinner recipe.
Ingredients
Units
Scale
- 4 pieces medium sized chicken leg quarters
- 4-5 clementine (or orange)
- 1 tsp coriander
- 1 tsp black peppercorn
- 1 tsp fennel (mouri)
- 1 tsp red chili flake, or to taste
- 1 tsp salt, or to taste
- 5-6 garlic cloves, chopped
- 1/2 cup (120 ml) onion, sliced
- 2 tbsp oil
Instructions
- Pre-heat oven to 375 degrees Fahrenheit.
- Clean and drain chicken pieces.
- Make juice from two clementine, about half a cup. Add the oil to the juice and sprinkle on chicken in a baking dish.
- Take coriander through fennel (mouri) and dry roast in medium low heat for few 2-3 minutes or until aromatic.
- Coarsely grind (do not make it a powder) the spices.
- Add the chili flakes and salts to the spice blend. Rub the dry spices mix on the leg quarters and marinade in the refrigerator for at least 30 minutes to few hours.
- Sprinkle the chopped garlic and onion slices.
- Bake for 35-40 minutes or until chicken is cooked and form a golden color on the outer skin.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350