Spicy roasted chicken legs

Harissa and chipotle-spiced roasted chicken legs 

If you’re the kind of person who goes straight for the chicken legs at a roast dinner, this recipe is for you. Especially if you end up in a near physical fight. And I get it, because tbh they are kinda the best bit. Crispy, golden skin, juicy, succulent meat and now…we’ve stepped it up a gear by coating them in a beautifully spiced mix. 

This isn’t your average roast chicken situation. These legs are smoky, a little fiery and packed with flavour. 

Tell me more about the spicy coating? 

We’re talking a blend of tomato purée, rose harissa paste, chipotle paste, Greek yoghurt, basil, garlic, salt and pepper. So we’ve hit that perfect blend of smoky, sweet and spicy. Honestly, I’d happily smother this on pretty much anything, including myself.

The yoghurt helps keep everything juicy and keeps all those spices together. But once all mixed up, coat your chicken legs generously and leave them to marinate for at least an hour. If you can leave longer, that’s even better. But if you’re as patient as me, an hour will be ok. 

Once marinated, it roasts in the oven til crisp, caramelised and wonderfully sticky. The best kinda mess. 

What do I serve this with?

When I last made this chicken dish, I served it with a chipotle honey dauphinois and an asparagus and pea fricassée. Purely because we’d had a tiny glimpse of sunshine and I wanted something that felt vaguely spring-like. By that I mean heavy on the greens, but still warming enough to deal with the fact it’s definitely not summer yet. The spiced honey dauphinois was a major triumph and I highly recommend making this. 

If you’re looking for other serving ideas, you could try:

• Spiced rice to soak up all the remaining sauce
• Flatbreads and a dollop of yoghurt for a fakeaway vibe
• Roasted potatoes or wedges (because potatoes are always welcomed)
• Grilled corn on the cob with a squeeze of lime and some creamy coleslaw 

FAQs

How spicy are these chicken legs?

They’ve got a little kick from the harissa and chipotle, but they’re not blow-your-head-off spicy. You can easily adjust the heat by adding more or less paste, but I must admit I do like a bit of spice. 

Can I marinate the chicken overnight?

Yep! Ideal if you wanna get organised with the prep and simply stick it in the oven. The longer it marinates, the deeper the flavour.

Can I use chicken thighs instead of legs?

Absolutely. Chicken thighs work really well with this marinade and stay just as juicy, just keep an eye on timings to ensure they’re properly cooked. 

How do I get the skin really crispy?

Make sure the chicken isn’t overcrowded in the tray and roast at a high enough temperature. You can also finish it under the grill for a few minutes if needed. Just make sure you don’t dry out the chicken meat. 

Can I cook these on the BBQ?

Omg yes.  These are incredible on the BBQ. You’ll get even more of that smoky flavour. But again, just keep an eye on them so the marinade doesn’t catch or you overcook. 

Can I make this ahead of time?

You can marinate the chicken in advance and keep it in the fridge until ready to cook. Cooked leftovers also reheat really well.