Yogurt Chicken Roast
Servings – 2 – 3
INGREDIENTS
Chicken legs – 450 grams
Black pepper – to taste
Salt – to taste
Lemon juice – to taste
Yogurt – 370 grams
Garlic – 1 tablespoon
Coriander – 1 tablespoon
Lemon zest – 1/2 teaspoon
Chilli flakes – 1 teaspoon
Lemon juice – 1 tablespoon
Mixed herbs – 1 teaspoon
Salt – 1/2 teaspoon
Black pepper – 1/2 teaspoon
Olive oil – 1 teaspoon
Olive oil – for brushing
PREPARATION
1. Take chicken legs and make incisions on them.
2. Sprinkle black pepper and salt. Drizzle lemon juice and rub well.
3. Marinate 10 – 15 minutes.
4. In a mixing bowl, add 370 grams yogurt, 1 tablespoon garlic, 1 tablespoon coriander, 1/2 teaspoon lemon zest, 1 teaspoon chilli flakes, 1 tablespoon lemon juice, 1 teaspoon mixed herbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix well.
5. Add the chicken legs, 1 teaspoon olive oil and mix it well.
6. Marinate for 3 hours.
7. Take a baking tray and brush them with olive oil.
8. Place the chicken legs on the tray and apply the leftover marinade on them. Spray some more olive oil on top.
9. Preheat the oven to 350°F/180°C. Bake for 30 minutes.
10. Serve hot.
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