Make a marinade from lemon juice, coriander seeds, paprika, soy and garlic
Season the chicken legs with salt and pepper and place in a bowl, cover with the marinade and set aside for 30 mins
Preheat the oven to 200* C
Slice the onions into narrow wedges and use them to make a bed on a baking tray for the chicken
Lay the chicken on top and pour over the marinade
Roast for 25-40 mins until done
If it looks like it will dry out add a little water to the tray You want juices to pour over when you serve
Serve with rice/bread and remaining lemon wedges
I do like to use the long banana shallots instead of onions because they are so sweet
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (854g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 438 (50%)|
|Amt Per Serving||% DV|
|Total Fat 48.6g||65 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 311.2mg||96 %|
|Sodium 321.5mg||11 %|
|Potassium 2363.5mg||62 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 10.9g||43 %|
|Sugars, other 26.3g|
|Protein 77.5g||111 %|
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Calories per serving: 875
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