Creole Chicken

by Leah Halmagyi


  • 4 chicken Marylands (thigh and drumstick)
  • 1 Tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground allspice
  • 1 tsp garlic powder
  • finely-grated zest and juice of 3 limes
  • 2 Tbsp extra virgin olive oil
  • sea salt flakes and freshly ground black pepper


1 Preheat oven to 210°C. Pat the chicken with kitchen paper, then use a sharp knife to score in parallel lines.

2 Combine the spices, zest, juice and oil in a bowl, then season generously with salt and pepper. Rub onto the chicken, then set aside for at least 30 minutes, or in the fridge overnight if possible.

3 Bake for 25 minutes, until the marinade is lightly blackened and the chicken is firm to touch.