Mexican Garlic-Lime Roasted Chicken

Ingredients

• 5 pieces Chicken legs (drumsticks and thighs)
• 2 heads Garlic heads
• 3 tablespoons Olive oil
• 3 whole Limes (juiced and zested)
• 2 teaspoons Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Black pepper
• 1/4 cup Fresh cilantro (chopped)
• 1 teaspoon Salt-free seasoning blend(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Slice the tops off the garlic heads, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 25 minutes until soft and golden.

2. 2

   While garlic roasts, pat chicken legs dry. In a bowl, whisk remaining olive oil, lime juice, lime zest, cumin, chili powder, and black pepper. Squeeze the roasted garlic cloves out of their skins, mash into a paste, and whisk into the marinade.

3. 3

   Coat the chicken legs thoroughly with the garlic-lime marinade and let rest for 10 minutes at room temperature.

4. 4

   Arrange chicken on a rack over a baking sheet and roast for 40-45 minutes, until skin is crisp and internal temperature reaches 175°F (79°C).

5. 5

   Rest chicken 5 minutes, then sprinkle with fresh cilantro and a final squeeze of lime before serving.