Ingredients:

1 & 1/2 lbs. chicken legs, quartered
4 medium size potatoes, cut into wedges and oiled
2 lemon slices
1 small onion, sliced
1 & 1/2 tsp Peri Peri blend
2 + 2 tsp olive oil
Salt and pepper to taste

 

Pre-heat oven to 380F

 

Add the first 2 tsp of olive to the peri peri blend and mix well for the marinade. Rub the chicken all over with the marinade. Allow the chicken to marinate for at least an hour. Place them on a pan lined with foil or spray the pan with oil before placing the chicken. Brush on the remaining marinade over the potato wedges. Cook in the oven for about 1 hour. As it cooks, turn the chicken and baste it with the remaining marinade, making sure the marinade is completely cooked after the last basting. Remove the chicken and potatoes from the roasting pan with a clean fork, making sure not to use the same fork that came into contact with the uncooked marinade.

 

Serve with a fresh salad.