Lemon Roast Chicken

Just 4 ingredients and your marinade is ready. I wouldn't say this is a proper Indian version of roast; slight variation. A wonderful accompaniment with Garlic Bread. Yes, we tried this combo and is just great.

Recipe Source: Me me

Ingredients:

Chicken pieces
Lemon juice - half of a lemon
Dry red chilli flakes - 2 tbsp (adjust accordingly)
Coriander powder - 1 and 1/2 tbsp
Garlic cloves  - 4 nos (skin on)
Oil - 2 tbsp
Salt

Instructions:

• Use kitchen tissue to pat and dry the chicken pieces. Slit the chicken pieces so that marinate penetrates well inside.
• Crush the garlic cloves with their skin on with the back of knife.
• Mix dry chilli flakes, coriander powder, lemon juice, oil, crushed garlic cloves, salt and marinate chicken pieces for 4 hours.
• Pre-heat oven to 220 degree Celsius. Use aluminium foil to line the baking tray and spray oil.
• Place the marinated chicken on the foil and lightly spray on top.
• Flip the chicken pieces when the top part is cooked. This might take 30-40 minutes depending on your oven.
• Let the other side gets roasted well enough. A golden brown colour forms on the skin top.Another 15-20 minutes on the oven.
• Check for doneness using a fork. Make a slit on the thigh and check to see the juice runs clear. If the juices have any pinking colouring, the chicken is not done.
• Roast any veggies of your choice along with this Lemon roast chicken.