Diabetes Friendly Recipe - Roast chicken with chilli, lemon and rosemary rub

Photography by Jeremy Simons

This is hot stuff: top-value chicken pieces marinated in a delicious herb and spice mix.

Serves: 4

Time to prep: 15 minutes

Time to cook: 30 minutes

Ingredients

• 3 long fresh red chillies, seeded, finely chopped
• 1 tbs chopped fresh rosemary
• 2 tsp finely grated lemon rind
• 2 garlic cloves, crushed
• 2 tsp olive oil
• 8 (about 125g each) chicken legs, skin removed
• 600g Baby Cream Delight Potatoes, halved
• Mixed salad leaves, to serve

Method

• Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place chilli, rosemary, lemon rind, garlic and oil in a mortar and pound with a pestle until a coarse paste forms. Place chicken in a glass or ceramic dish. Rub evenly with the chilli mixture. Cover and place in the fridge for 1 hour to marinate.
• Transfer the chicken to 1 lined tray. Spray lightly with olive oil. Roast, turning once, for 30 minutes or until golden.
• Meanwhile, place the potato and 2 tbs water in a microwave-safe bowl. Cover and microwave on high for 5 minutes. Drain. Place on the other lined tray and spray with olive oil. Roast for 20 minutes or until crisp and golden.
• Divide the chicken and potatoes among plates. Serve with salad leaves.

Notes

Why red chillies?

Higher in most nutrients than green chillies. Excellent source of vitamin C. Some anti-cancer compounds. May give temporary relief from nasal and sinus congestion.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

(Source).