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PREP 10 minutes
TOTAL 2 hours
Serves Hungry people!
US | METRIC

INGREDIENTS

For the chicken
  • 4 Chicken legs (or big thighs)
  • ½ Juice of a lemon
  • 1 tsp Onion granules (don't use powder or it'll burn)
  • 2 tsps Smoked garlic paste (obviously you can use normal here)
  • 1 tsp Hot sauce
  • 1 tsp Smoked salt (again use normal if you don't have smoked)
  • 1 tbsp Olive oil
For the potatoes
  • 4 Big waxy potatoes - sliced in to 1-2cm disks
  • Generous drizzle of olive oil
  • 2 tsps Italian or mixed dried herbs
  • 1 tsp Sea salt
  • 1 tsp Cracked black pepper
Cauliflower Rice
  • 1 Pack of Tomato, garlic & herbs cauliflower rice (I use Fullgreen)
Smoked Garlic & Lemon Chilli Chicken

Smoked Garlic & Lemon Chilli Chicken

With herby potatoes & tomato and garlic cauliflower rice

This recipe is perfect for a lazy Sunday afternoon if you don't fancy cooking a roast

1) Preheat your oven to 180℃ then mix all the marinade for the chicken and coat the legs - set aside

2) Now for your potatoes - carefully slice them 1-2cm thick and rinse some of the starchiness off - pat dry generously

3) Get your skillet or oven proof pan and carefully lay the potato disks to form a covered base - this is the chicken's bed

4) Drizzle over the oil and Italian/mixed seasoning over the potatoes and then place the chicken on top

5) Bake in the oven for 1 hour

6) After 1 hour remove the chicken legs and set aside. Put the potatoes back in the oven and ramp up to 200℃ - this will give the potatoes some colour without overcooking the chicken

7) After half an hour (or until the potatoes have a nice brown rim to then) pop your chicken back on the potato bed and leave in the oven for a further 15 mins - to crisp up the chicken skin

8) In the last 5 mins get your packet of cauliflower rice in the microwave and cook as per packet instructions (you can of course make this yourself!)


Serve up and dive in! Carefully though, it'll be hot!

Smoked Garlic & Lemon Chilli Chicken

Smoked Garlic & Lemon Chilli Chicken

With herby potatoes & tomato and garlic cauliflower rice

This recipe is perfect for a lazy Sunday afternoon if you don't fancy cooking a roast

PREP 10 minutes
TOTAL 2 hours
favorite
print
rate
Serves Hungry people!
US | METRIC

INGREDIENTS

For the chicken
  • 4 Chicken legs (or big thighs)
  • ½ Juice of a lemon
  • 1 tsp Onion granules (don't use powder or it'll burn)
  • 2 tsps Smoked garlic paste (obviously you can use normal here)
  • 1 tsp Hot sauce
  • 1 tsp Smoked salt (again use normal if you don't have smoked)
  • 1 tbsp Olive oil
For the potatoes
  • 4 Big waxy potatoes - sliced in to 1-2cm disks
  • Generous drizzle of olive oil
  • 2 tsps Italian or mixed dried herbs
  • 1 tsp Sea salt
  • 1 tsp Cracked black pepper
Cauliflower Rice
  • 1 Pack of Tomato, garlic & herbs cauliflower rice (I use Fullgreen)

1) Preheat your oven to 180℃ then mix all the marinade for the chicken and coat the legs - set aside

2) Now for your potatoes - carefully slice them 1-2cm thick and rinse some of the starchiness off - pat dry generously

3) Get your skillet or oven proof pan and carefully lay the potato disks to form a covered base - this is the chicken's bed

4) Drizzle over the oil and Italian/mixed seasoning over the potatoes and then place the chicken on top

5) Bake in the oven for 1 hour

6) After 1 hour remove the chicken legs and set aside. Put the potatoes back in the oven and ramp up to 200℃ - this will give the potatoes some colour without overcooking the chicken

7) After half an hour (or until the potatoes have a nice brown rim to then) pop your chicken back on the potato bed and leave in the oven for a further 15 mins - to crisp up the chicken skin

8) In the last 5 mins get your packet of cauliflower rice in the microwave and cook as per packet instructions (you can of course make this yourself!)


Serve up and dive in! Carefully though, it'll be hot!