Saturday, June 29, 2013

Allergy free lemon chicken lovely legs with roast vegetables recipe

  • 4 chicken lovely legs
  • ½ cup Orgran all purpose flour, to coat
  • 1 tsps paprika
  • ¼ cup lemon juice
  • ¼ cup allergy free soy sauce replacer
  • Desiree potatoes, cut into 1cm pieces
  • 1 carrot, sliced thick
  • 1 red onion, sliced into wedges
  • 2 tbsps oil
  • Salt and pepper, to taste

  • Preheat the oven to 180°C.
  • Toss the vegetables with oil and season to taste.
  • Spread the vegetables over a baking tray and place in the oven while preparing the chicken.
  • In a bowl, combine the flour and paprika.
  • Coat chicken lovely legs in the flour mixture and place them in a greased baking tray.
  • In a separate bowl, combine the lemon juice and soy sauce replacer.
  • Pour the lemon mixture over the chicken.
  • Cover the tray with aluminium foil and cook in the oven for 10 minutes.
  • Turn the chicken over, baste and remove the foil.
  • Turn over the vegetables.
  • Cook for a further 20-30 minutes or until cooked through.
  • Serve the chicken and roast vegetables with any remaining juice poured over the top.

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