Roasted Mexican Chicken Legs


Spice up your chicken...

Chicken, broccoli and rice; it's the bodybuilder standard. Whilst it does do the job, it gets a little boring. By simply adding a mix of spices, more veggies and a little finesse you can definitely spice up that meal prep or just a meal for the family. This recipe is from episode 5 of my Rebuild vlog series on YouTube.

Servings: 6

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Bulk Ingredients:

  • 6 free range chicken thighs

  • 2 red onions, diced

  • 2 bell peppers, diced

  • 4 garlic cloves, diced

  • Juice of 1 lemon

  • Olive oil


  • 3 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 0.5-2 tsp cayenne pepper
  • Salt & pepper


Preheat your oven to 160˚C (320˚F).


Remove chicken thighs from the refrigerator and place on a roasting tray 30 minutes prior to cooking.


Dice the onion, pepper and garlic into 1-3cm chunks and spread evenly over the roasting tray. Cover everything with a dash of olive oil.


Combine the spices in a bowl and mix thoroughly. Sprinkle evenly over the chicken and veggies then top with salt & pepper. Place the tray in the oven and roast for 45-55 minutes.


Remove the tray and serve with the roasted veggies, lime and coriander rice and additional veggies to taste.

That's it, enjoy!


The chicken will keep fresh in a refridgerator for 2-3 days.