We're embarking on a culinary quest with Sista G's top-notch chicken, marinated in a robust herb and spice rub that'll send your taste buds on a joyride. Say farewell to the mundane and hello to this flavor-packed, quick, and easy delight. The whole family's in for a treat that's as filling as it is thrilling. Alright, HEAL team, rev up your ovens. Let’s get busy!

INGREDIENTS – Serves 4

• 8 chicken legs – skinned

• 3 cloves of garlic – crushed

• 2 tsp lemon zest

• 1 tbsp garlic powder

• 1 tbsp Italian seasoning

• 1 tbsp fresh rosemary – chopped

• 3 bird's eye chilies – seeded and minced

• 2 tsp olive oil

• 2 ½ cups baby potatoes – halved

• Red tip leaf lettuce for salad

INSTRUCTIONS

1. Preheat your oven to 400 degrees. Line two baking trays with parchment paper. In a mortar, combine chili, rosemary, lemon zest, crushed garlic, and olive oil. Pound with a pestle into a fragrant paste.

2. Place chicken in a glass dish. Massage evenly with the chili mixture, then cover and chill in the fridge for 1 hour to marinate.

3. Transfer the chicken to one of the prepared trays. Spray lightly with oil, and roast, turning once, for about 30 minutes or until golden and irresistible.

4. Meanwhile, boil the baby potatoes in a medium pan until tender. Drain and place on the second tray. Mist with oil, and sprinkle with garlic powder and Italian seasoning. Roast for 20 minutes, or until they're crisp and golden like a summer's sunrise.

5. Assemble your plates: lay down a bed of crisp red tip lettuce leaves, divide the chicken and potatoes onto this verdant canvas, and serve up a meal that's as nourishing as it is sumptuous.

Enjoy!