Eat To Live, Live To Eat, With Chef Khan

Chef Khan’s succulent Roast Chicken recipe is packed with the right amount of spices and herbs. Once you’ve tried this delicious super-juicy recipe, you will want to keep making this roast chicken over and over again!

Rizwan Khan- The Culinary Expert

Sankara Hotel │ Sarova Stanley │ Park inn by Radisson │ CUT by WOLFGANG PUCK (DOHA)

ROAST CHICKEN (SERVING FOR 3)

INGREDIENTS

 3 whole leg pieces
3 stems of rosemary
1 ½ tablespoon of garlic
1 ½ tablespoon of chili flakes
1 ½ tablespoon salt
1 tablespoon black pepper
1 lemon cut into slices
3 tablespoons oil

METHOD

STEP 1
Marinate the chicken with salt, pepper, garlic, chili flakes, oil and let this rest for at least 45
minutes.

STEP 2
Pluck some of the leaves of the rosemary and sprinkle on the chicken pieces and the remaining stem
place on the chicken randomly, also place your cut lemon slices on top of the leg pieces.

STEP 3
Preheat your oven at 200 degrees, once this is done cover your chicken with foil on a tray and cook this
for at least 35-40 minutes. Garnish with some rosemary & serve!