• 3-4 red chillies (to taste), trimmed
  • 3 garlic cloves
  • 1½tbsp red wine vinegar
  • 2 large lemons, 1 juiced, 1 cut into wedges to serve
  • ½tsp caster or granulated sugar
  • 1½ tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 4 chicken legs


  • STEP 1
    Make the sauce Put the chillies, garlic, vinegar, lemon juice and sugar in a food processor with some seasoning; blitz to a purée. Transfer to a bowl and stir in the paprika, oregano and oil.
  • STEP 2
    Prep the chicken Use a small, sharp knife to poke 6-8 deep holes all over each chicken leg, piercing fairly deeply. Place in a dish.
  • STEP 3
    Seal in the flavour Brush half the sauce over the chicken legs. Cover, then marinate in the fridge for at least 1 hr, or overnight if preparing ahead. Preheat the oven to gas 3, 170°C, fan 150°C. Transfer the chicken legs to a roasting tin, leaving space between each, then roast for 40 mins.
  • STEP 4
    Add more sauce Increase the oven to gas 7, 220°C, fan 200°C. Brush the remaining sauce all over the chicken with a pastry brush, then return to the oven and roast for a further 15 mins or until the chicken is cooked through and beginning to char. Serve with the lemon wedges for squeezing over.

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