Baked lemon and chilli chicken

    1 day 2 hours

    As many chicken recipes this one is one of my favourites - so easy to make and lovely to eat whatever the weather.


    London, England, UK
    8 people made this

    Serves: 4 

    • 4 chicken legs
    • 4 tablespoons olive oil
    • 2 large lemons
    • 3 small garlic cloves, chopped
    • 1 red chilli, chopped
    • 1 teaspoon coarse black pepper
    • 2 teaspoons Maldon sea salt

    Prep:1hr  ›  Cook:1hr  ›  Extra time:1day marinating  ›  Ready in:1day2hr 

    1. Take 4 chicken legs place in a bowl that you use to marinate meat in.
    2. Add 4 tablespoons of olive oil, garlic and chilli, including seeds. Quarter the lemons and squeeze over the chicken. Add sea salt and black pepper.
    3. Now get your hands into the bowl and start mixing and rubbing until the meat is well coated. Cover and leave refrigerated, preferably overnight.
    4. Preheat the oven to 150 C / Gas 2. Remove chicken from bowl, place on baking tray and drizzle some olive oil on top.
    5. Bake in the oven until the chicken is nice and brown and the juices no longer run pink. During the cooking time, turn chicken legs over and baste with juices.

    Serving suggestion

    With jacket potatoes or wedges and French beans.


    Chop chilli but do not de-seed, as the citrus from the lemon will kill most of the heat.

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    Reviews in English (1)


    Something else. you can serve it with thyme buttery mash  -  30 Nov 2010