Marinating chicken in a Middle Eastern - inspired mixture of lemon, saffron, garlic and yogurt tenderises the meat and infuses the dish with elegantly fragrant flavours.
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In a large bowl, mix the saffron with 1 tbsp just-boiled water, then add the yogurt, lemon zest and juice, garlic and a pinch of salt. Add the chicken legs and stir to coat. Cover and chill for at least 2 hours (or overnight) to marinate.
Preheat the oven to 200˚C, gas mark 6. On a small baking tray, roast the pistachios for 5 minutes, then roughly chop and set aside. Meanwhile, bring a large pan of salted water to the boil, add the potatoes and cook for 5 minutes. Drain, then carefully cut into quarters. Spread out in a large roasting tin, add the onion, toss in the oil and season. Sit the chicken legs on top, coating them with any marinade left in the bowl, and roast for 25 minutes.
Add the lemon slices to the tray and roast for 20 minutes, until the chicken is thoroughly cooked, the juices run clear, there is no pink meat and the skin is golden. Top with the parsley and pistachios. Serve with spring greens, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,466kJ/ 591kcals |
|---|---|
Fat | 34g |
Saturated Fat | 8.4g |
Carbohydrates | 36g |
Sugars | 9.2g |
Fibre | 6.4g |
Protein | 30g |
Salt | 0.4g |
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