For ➍1 tbs olive oil
10 cl plain Greek yogurt
1 lemon, zested & juiced
1 tbs chilli powder
2 ts cumin
1 tbs garlic powder
½ ts curry powder
1 ts salt
½ ts freshly ground black pepper
4 whole chicken legs (legs & thighs together)
Preheat the oven to 200°C. Line a baking sheet with aluminum foil and grease it with nonstick cooking spray.
In a medium bowl, whisk the olive oil with the yogurt, lemon zest, lemon juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper to combine.
Place the chicken legs on the prepared baking sheet and rub each piece generously with the yogurt mixture.
Roast until the chicken is evenly golden and cooked through, 35 to 40 m.
Serve warm.
In a medium bowl, whisk the olive oil with the yogurt, lemon zest, lemon juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper to combine.
Place the chicken legs on the prepared baking sheet and rub each piece generously with the yogurt mixture.
Roast until the chicken is evenly golden and cooked through, 35 to 40 m.
Serve warm.
