Roast Chicken with Potato Wedges and stir fry veggies
Ingredients
For the Chicken
4 chicken legs, with skin
Butter, for brushing
For the Green masala paste Marinade
50 g garlic cloves
10–12 green chillies
1 tsp whole peppercorns
2 tbsp olive oil
Salt to taste
For the Potato Wedges
Potatoes, cut into wedges
Leftover green masala marinade
Oil, for brushing
Method
1. Marinate the Chicken
Clean and wash the chicken legs thoroughly. Pat them completely dry.
Add the garlic, green chillies, peppercorns, salt and olive oil to a grinder.
Grind to a smooth paste without adding any water. The olive oil helps the ingredients grind into a paste.
Coat the chicken legs generously with the green masala paste.
Gently loosen the chicken skin to create a pocket and push some of the green masala underneath the skin. This helps flavour the chicken beautifully as it roasts.
2. Roast the Chicken
Preheat the oven to 200°C.
Line a baking dish with foil or baking paper. I used foil.
Place the marinated chicken legs in the dish and cover with foil.
Bake at 200°C for 40 minutes.
Remove the foil and brush the chicken legs generously with butter.
Return the chicken to the oven and continue cooking uncovered for another 15–20 minutes.
Once the chicken is cooked through, start the top burner to brown and lightly crisp the skin.
For a gas oven: Start the top burner after about 15 minutes of uncovered cooking to help brown the chicken.
For an OTG: Keep checking the chicken as it cooks and use the top heating element if required for browning.
Total cooking time: Approximately 1 hour, depending on the oven and size of the chicken legs.
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Potato Wedges
Use the leftover green masala marinade to coat the potato wedges.
Line a baking dish with baking paper and brush lightly with oil.
Place the coated potato wedges in the dish.
Bake until the potatoes are cooked through and golden.
Start checking after 20 minutes, as the cooking time will depend on the size of the wedges and your oven.
To Serve
Serve the roasted chicken hot with crispy potato wedges and your choice of vegetables.
Tip: The green garlic-chilli masala tucked underneath the chicken skin keeps the chicken flavourful and adds a lovely spicy, garlicky taste to the roast.
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