Ingredients:
- Chicken legs: 4
- Tea Rubs: 2 tablespoons (a blend of black tea leaves, ground cumin, ground coriander, and a pinch of sugar)
- Salt: to taste
- Black pepper: to taste
- Olive oil: 2 tablespoons
- Lemon: 1, zested and juiced
- Garlic: 3 cloves, minced
- Fresh herbs (such as parsley or cilantro): for garnish
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, ground cumin, ground coriander, and sugar. Crush the tea leaves lightly with a mortar and pestle or use a spice grinder to create a fine blend.
- Season the Chicken Legs: Pat the chicken legs dry with paper towels. Rub the tea rubs all over the chicken legs, ensuring they are well coated. Season with salt and black pepper.
- Marinate the Chicken: Place the seasoned chicken legs in a dish, add the minced garlic, and the juice of one lemon. Cover and refrigerate for at least 2 hours, or overnight for a more intense flavor.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Baking Tray: Line a baking tray with parchment paper or aluminum foil for easy cleanup.
- Arrange the Chicken Legs: Remove the chicken legs from the marinade and place them on the prepared baking tray, skin-side up. Allow any excess marinade to drip off.
- Brush with Olive Oil: Lightly brush the skin of the chicken legs with olive oil to help achieve a crispy skin.
- Roast the Chicken Legs: Roast the chicken legs in the preheated oven for 45-50 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken legs from the oven and let them rest for a few minutes before serving. Garnish with fresh herbs and a sprinkle of the lemon zest.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the chicken, complementing its natural richness.
- For an extra crispy skin, you can broil the chicken legs for the last few minutes of cooking, watching closely to avoid burning.
- This Crispy Skin Chicken Legs with Tea Rubs recipe is perfect for a casual dinner or a weekend lunch. Serve with a side of roasted vegetables or a fresh salad for a complete meal.