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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix olive oil, lemon juice, garlic paste, pepper paste, tomato ketchup, pomegranate sauce, salt, paprika, pepper, dried coriander, mixed herbs, ginger powder, and clove powder into a marinade.
Add chicken legs to the marinade and coat them well.
Add sliced onions, sweet peppers, and potatoes to the tray and mix everything together.
Cover the tray with parchment paper and then with foil.
Roast at 190 degrees Celsius for 45 minutes.
Remove foil and parchment paper and roast for another 15 minutes until the chicken is golden and the vegetables are tender.
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For a spicier kick, add more pepper paste to the marinade.
Ensure the chicken is well coated with the marinade for maximum flavor.
Can I use chicken breasts instead of legs?
Yes, but adjust the cooking time as chicken breasts may cook faster.
What can I use instead of pomegranate sauce?
You can substitute with balsamic glaze or omit it if unavailable.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 75°C and the juices run clear.
Can I prepare the marinade in advance?
Yes, the marinade can be prepared a day in advance and stored in the refrigerator.
Is it necessary to cover the tray with foil?
Covering with foil helps retain moisture, but you can skip it for a crispier texture.
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