Country Range roast chicken leg quarters and seasonal roast vegetables

17:53 (GMT+2) Wed, 10 Oct 2018

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4 x whole chicken leg quarters

½ tsp paprika

½ tsp cumin

½ tsp ground coriander 

2 sprigs rosemary picked and chopped

Salt and pepper

Olive oil

Mixed seasonal vegetable pack


Pre-heat oven to 180*

Make spice rub with paprika, cumin, coriander, rosemary, salt and pepper and rub chicken to coat well.

Heat pan, add olive oil, gently cook chicken for 5 -7 minutes per side.

Remove chicken from pan, lay in roasting dish.

Scatter vegetables around chicken.

Dress chicken and vegetables with olive oil, salt and pepper.

Roast in oven for 30 - 45 min until chicken is cooked and vegetables are tender.

Remove from the oven and serve.

Garnish with fresh rosemary.