Paprika and Coriander Roasted Chicken

I’m not very good at making lunch, I’m not very good at breakfast either. My life is incredibly busy and I tend to not find the time to eat anything until the early afternoon, until I can no longer ignore the angry growling from my stomach. Even then I tend to turn to granola, or perhaps a couple of boiled eggs. For someone who loves to cook, this just isn’t good enough.

I decided to do something about it, so I’ve made plans to make proper lunches this week, just to see how I get on. I picked up Bill Grainger’s book ‘Easy’ last night, to get ideas for properly-cooked meals that will make me yearn to eat them. I think it’s a book that is going to be open in the kitchen for quite a while, it seems that there is something that I want to eat on every single page.

This vibrant, citrusy chicken dish is just the first of many delights I foresee in my immediate future. Great for lunch or dinner, just adjust the portion sizes and pair it with steamed rice or chunky bread, and a simple, lemon-dressed salad. It’s quick to prepare as well; though you need to get things ready an hour before you plan to eat, you only require five minutes of actual hands-on time.


RECIPE – serves 4-6

1.5kg chicken legs

the zest and juice of a lemon

2 tbsp olive oil

2 tsp coriander seeds, crushed

1 tsp paprika

4 tbsp dark soy sauce

2 fat garlic cloves, peeled and crushed

3 onions, peeled, root left on and cut into thin wedges

1 lemon, cut into 8 wedges


Season the chicken with a few twists of freshly ground black pepper and place into a dish.

In a bowl, make the marinade by combining the lemon zest and juice, olive oil, coriander seeds, paprika, soy sauce and garlic. Mix well then pour over the chicken and rub it thoroughly into the skin. Cover and chill in the fridge for 30 minutes.

Heat the oven to 200C/ fan 180C/ gas 6. Place the onion and lemon wedges in a baking tray, place the chicken pieces on top, then pour over the marinade.

Roast for approximately 35 minutes, until the chicken is cooked through. Baste it with the marinade occasionally to prevent it from drying out.

Serve on a bed of steamed basmati rice or with thick, wholemeal bread to mop up the juices, and a simple citrus-dressed salad.

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