Allergy free lemon chicken lovely legs with roast vegetables recipe

Ingredients

• 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

Method

• 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.