One Pot Meal – Sriracha and Lime Roasted Chicken Legs with Potatoes

Serves 4

Happy Easter long weekend!  This is a great meal for a busy weekend as the oven will do most of the work.

This recipe is so easy and so delicious you’ll be amazed at the results.  The sauce for the marinade is very flavourful.  The spiciness of the Sriracha sauce, the sweetness of the honey, the saltiness of the soy sauce and the tang of the lime juice come together to create such a nuanced flavour that one taste will hook you!  The Sriracha sauce has such a uniquely spicy taste that it’ll still be distinguishable in the marinade without being overwhelming.  This is great for a family meal and also presents well when served for company.  The potatoes will cook to perfection with just the simple falvours of salt and pepper and a little bit of rosemary and will balance out the intense flavor of the chicken quite well.  Let’s get started.

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Sriracha and Lime Roasted Chicken Legs with Potatoes – Recipe

Ingredients

For Marinade:

  • 3 cloves garlic, chopped
  • ½ inch piece ginger, chopped
  • 1 – 2 Tbsp. Sriracha sauce (according to taste)
  • 2 Tbsp. honey
  • 1 Tbsp. soy sauce
  • 1 large lime, juiced
  • 2 Tbsp. chili or olive oil
  • 4 chicken legs, cleaned and scored with the skin on
  • Salt and pepper, to taste

For Roasting:

  • 3 large potatoes, cut into 1 inch thick pieces
  • Salt and pepper, to taste
  • 2 cups chicken broth
  • 1 sprig rosemary
  • 1 lime, sliced thin

Instructions

  1. Combine all ingredients under marinade except the chicken, salt and pepper and blend until smooth.
  2. Arrange chicken in a large tray skin side up, sprinkle with salt and pepper generously, pour marinade over top and massage into chicken with a spoon (to avoid irritating skin with Sriracha sauce).  Cover and marinate for one hour.
  3. Once marinated preheat oven to 450 degrees, arrange potatoes in a large oven safe baking or roasting pan, sprinkle with salt and pepper generously.
  4. Separate the rosemary leaves from the sprig and scatter over the potatoes and pour broth in.
  5. Arrange chicken legs on top of the potatoes, skin side up, pour the rest of the marinade on top and cover with foil.
  6. Bake for 1 hour, uncover and continue baking for another 20 – 30 minutes until chicken is browned on top and juices run clear.  Turn off oven, remove and serve.

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To serve, arrange a chicken leg and some potatoes on individual plates, spoon sauce (from the roasting pan) on top.  Add a few lime slices on top of chicken leg and a side of Sriracha sauce for a complete meal.  This can also be served with a simple side salad or rice and chicken legs divided in two to serve more people.

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