Harissa Roast Chicken Legs

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30 min

2 Servings

Try a Sunday roast with a difference, or why even wait till Sunday?  Have a weekday salad with oven roast chicken legs! It's possible as Levantish Harissa Paste will speed this dish up, in 30 mins you can enjoy heavenly harissa infused tender chicken with crunchy salad!

Harissa marinated chicken legs cooked in the oven till tastefully tender on the inside complimented by a colourful celebration of textured harissa flavours hugging the outside. Serve on a bed of cool crunchy salad and with side of harissa salad dressing.

A healthy meal packed with flavour. You can easily convert this meal to a full Sunday roast, why not 'go big' and serve as a conventional roast with all the trimmings! The harissa salad dressing ensures that the salad is really tasty too. Or perhaps with the weather warming up you may want to skip the oven and move this to the BBQ? The choice is yours!

Ingredients

Harissa Roast Chicken Legs

  • 4 Medium Legs 

  • 110g Levantish Harissa Paste

Salad

  • 100g Lettuce mix of Iceberg lettuce, Radicchio Lettuce (red), Green Cos Lettuce

Harissa Salad Dressing

  • 2 Tbsp. Lemon Juice

  • 2 Tbsp. Water

  • 10g Levantish Harissa Paste

1

Preheat oven to 180 degrees. Make small cuts in chicken thighs, place in bowl and marinade with 40g Levantish Harissa Paste covering each piece well.. Then place in oiled oven tray.

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2

Cook in oven in middle shelf for 25 minutes, remove and baste the top of each piece using a basting brush or teaspoon with 70g of Levantish Harissa Paste. Place back in oven for 5 more minutes, or 10 if you want them more chargrilled! 

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3

Whilst chicken is cooking,  pull/chop mixed lettuce leaves and place on serving dish. To create the harissa salad dressing, in a small bowl dilute 10g Levantish Harissa Paste (the remainder of your jar!) with lemon juice and water. Drizzle over salad.

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4

Remove chicken legs from oven, and carefully place on dish. Enjoy! 

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