Humble Paleo Roasted Chicken

main_chicken

This awesome recipe can be replicated for a whole chicken but more often than not, we prefer the chicken legs and sometimes with backs attached. This Paleo friendly recipe for roasted chicken legs does have some spice but it’s not overly spicy so it is also great for the kids as well. You will find this recipe expanding your palette beyond the basic spices of salt, pepper and basic herbs. The tastes will all melt in your mouth. Let’s thank The Paleo Way for this wonderful recipe and get started!

Ingredients

 

For the Marinade:

 

Corriander Seeds (ground)
Sea salt
Paprika
Cracked pepper
Fresh garlic (peeled, minced)
Soy sauce (to taste)
Coconut aminos (to taste)
Coconut oil (enough to cover quantity of chicken legs)
1 / 2 lemon (squeezed)
Rosemary

 

For the maindish

 

Chicken legs
Onion (cut into rings)
Carrots (chopped in half lengthwise)
Fresh Fennel (tops off, quartered)
Kale

 

Step 1: making the spicy marinade

spicy chicken marinade

Let’s take all the spice ingredients and grind and mix them together in a bowl. Set aside so it can become more induced with flavors while you prepare the vegetables for roasting. This will become the marinade we use for the chicken legs.

Step 2: cut the vegetables

cut onion roughly

Cut the onion into rings.

cut carrots lengthwise

Cut the carrots into halves lengthwise.

cut fennel tops

Cut the tops off the fresh fennel. An absolutely wonderful anise smell.

cut fennel in quarters

Take fresh fennel, cut off the tops and quarter the base.

Step 3: place veggies in roast pan

into roasting pan

Step 4: cover chicken legs in the spicy marinade

cover chicken in marinade

Coat our chicken legs with the prepared spices by placing the legs in a large bowl first. You may wish to wear some gloves for this step as it does get a little messy. Pour the marinade over the chicken and rub well into the legs, making sure all parts of the chicken legs are fully coated.

Step 5: add chicken to the roasting pan

chicken in roasting pan

Take your already coated chicken legs and add them to the roasting pan where you have the vegetables waiting. Add a touch more coconut oil onto the veggies and into the oven till golden. Once your dish turns a beautiful golden brown color, everything should be done and ready. Remove from the oven. Take the veggies from roasting pan and the chicken legs. Keep the drained oil for next step.

Step 6: cook kale as Side Dish

cook kale as side dish

Using the drained oil from the roast add it into a pot on your stove.  Add some kale leaves into it and a squeeze of lemon. Cook until the leaves have wilted this shouldn’t take long.

Step 7: preparing the dish

ready to serve

On your platter arrange the carrot halves and onions, adding a few spoons of kale and arranging the chicken legs on top. This dish takes kale from something quite ordinary to the extraordinary. Ever so delicious you will enjoy every mouthful!

Be sure to let me know in the comment section below what you think of this recipe. If you have other Paleo dishes that you are interested in, just send me off a quick note and I’ll see what I can do.

Umm yummy, got to run as I want to enjoy this meal while it’s still piping hot. Cheers