Pat the chicken dry with paper towels. Mix the oil, garlic, paprika, turmeric, lemon juice, salt and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
3
Marinate the chicken in the mixture at least 1 hour, preferably overnight in the fridge.
4
Preheat the oven to 220°C (430°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Scatter the rosemary sprigs over the bottom of the pan.
Baking pan
6
Place the chicken on the rosemary sprigs, skin side up.
7
Bake uncovered 40–45 minutes, until the skin is browned and crisp and the juices from the thigh run clear. Halfway through, spread the rest of the mixture over the chicken.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
1012calories
79 gprotein
2 gcarbs
74 gfat
● protein 32%● carbs 1%● fat 67%
Per serving (443 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
