This awesome recipe can be replicated on the whole bird but more often than not we prefer the chicken legs. This Paleo friendly recipe for roasted chicken legs does have some spice but it’s not very spicy so it is also great for the kids as well. You will find this recipe to expand your palette beyond the basic spices of salt, pepper and basic herbs. It will all melt in your mouth. Let’s thank The Paleo Way for this wonderful recipe and get started!
For the marinade :
- Corriander Seeds (ground)
- Sea salt
- Cracked pepper
- Fresh garlic (peeled, minced)
- Soy sauce (to taste)
- Coconut aminos (to taste)
- Coconut oil (enough to cover quantity of chicken legs)
- 1 / 2 lemon (squeezed)
For the maindish :
- Chicken legs
- Onion (cut into rings)
- Carrots (chopped in half lengthwise)
- Fresh Fennel (tops off, quartered)
Step 1: making the spicy marinade
Let’s take all the spice ingredients and grind and mix them together in a bowl. Set aside so it can become more induced with flavors while you prepare the vegetables for roasting. This will become the marinade we use for the chicken legs.
Step 2: cut the vegetables
Cut the onion into rings. Cut the carrots into halves lengthwise. Take fresh fennel, cut off the tops and quarter the base.
Step 3: place veggies in roast pan
Put onion and carrots into a roasting tray. Add the fresh fennel
Step 4: cover chicken legs in the spicy marinade
Coat our chicken legs with the prepared spices by placing the legs in a large bowl first. You may wish to wear some gloves for this step as it does get a little messy. Pour the marinade over the chicken and rub well into the legs, making sure all parts of the chicken legs are fully coated.
Step 5: Add chicken to the roasting pan
Take your already coated chicken legs and add them to the roasting pan where you have the vegetables waiting. Add a touch more coconut oil onto the veggies and into the oven till golden. Once your dish turns a beautiful golden brown color, everything should be done and ready. Remove from the oven. Take the veggies from roasting pan and the chicken legs. Keep the drained oil for next step.
Step 6: Cook kale
Using the drained oil from the roast add it into a pot on your stove. Add some kale leaves into it and a squeeze of lemon. Cook until the leaves have wilted this shouldn’t take long.
Step 7: Preparing the dish
On your platter arrange the carrot halves and onions, adding a few spoons of kale and arranging the chicken legs on top. Ever so delicious you will enjoy every mouthful!
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