This Farmdrop recipe is simple traybake with a few epic twists: heady flavours from allspice, a freshness in the yoghurt sauce from the za'atar and a lovely kick from the House Blend. With spicing like this, mid-week meals will never be the same again!
4 chicken legs
2 red onions, sliced with skin on
4 garlic cloves, left whole with skin on
1 lemon, quartered
1 tsp Rooted Spices Allspice
1 tsp salt
4 tbsp olive oil
For the Za'atar Yoghurt
100g plain yoghurt
1/2 lemon, juiced
Pinch of salt
1 tsp Rooted Spices Za'atar
1/2 tsp Rooted Spices House Blend
Preheat the oven to 200℃.
Place the chicken legs in a roasting dish and sprinkle over the all spice, salt and olive oil - rub in well.
Nestle the onions, garlic and lemon in the tray and bake for 30 minutes, until the chicken is cooked through and the skin is golden.
Once the chicken is cooked, squeeze the roasted garlic cloves into the yoghurt and stir in the za'atar, salt and lemon juice.
Serve the chicken drizzled with the yoghurt, and sprinkle with the house blend to finish.