I love roasting chicken legs—this is really my go-to chicken dish at the moment. The lime gives it a zing, the chili a kick, and the almonds give it a great crunch.

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Serves 4

You will need:

12 chicken legs (I always use organic, you
can really taste the difference)

salt and pepper,to taste

red chili flakes,
to taste

2 garlic heads, tops
cut off

2 limes, just the juice

1⁄2 cup chicken stock

13cup almonds, blanched

2 tablespoons olive oil

fresh cilantro, for serving

  1. Preheat the oven to 370°F.
  2. Rub the chicken legs with salt, pepper, and chili flakes.
  3. Place in an ovenproof dish and add garlic, lime juice, chicken stock, and almonds. Top with the oil.
  4. Place in the oven and roast for about 25 minutes or until done.
  5. Serve with fresh cilantro on top.


Make a lot of it and use the rest for a chicken salad the next day!

Photography by Food+styling+photography by Paul Lowe

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