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🥗 Cajun Chicken with Fresh Salad

604 kcal · 30 min · 4 servings

Ingredients

• 2 small chickens (approx. 800 g each)
• 2 garlic cloves
• 2 tbsp lemon juice
• 1 tsp chili powder
• 0.5 tsp cumin (ground)
• 1 tbsp paprika powder (sweet)
• 1 tsp dried thyme
• 4 tbsp olive oil
• sea salt

Instructions

1. 1. Rinse the chicken under running water.
2. 2. Pat the chicken completely dry with a kitchen towel.
3. 3. Cut the chicken halves in half lengthwise.
4. 4. Peel the garlic clove.
5. 5. Chop the garlic very finely.
6. 6. Squeeze the juice of the lemon.
7. 7. Remove the seeds from the chili pepper and chop it finely.
8. 8. Place the garlic, lemon juice, chili, ground cumin, paprika powder, thyme leaves, and olive oil in a bowl.
9. 9. Mix the ingredients to form a marinade.
10. 10. Rub the chicken pieces all over with the marinade.
11. 11. Cover the bowl with the marinade.
12. 12. Place the bowl in the refrigerator for about 2 hours.
13. 13. Preheat the oven to 180 degrees Celsius.
14. 14. Set the heating function to top and bottom heat.
15. 15. Take the chicken pieces out of the marinade.
16. 16. Place a wire rack over a catching tray.
17. 17. Place the chicken pieces on the wire rack.
18. 18. Place the chicken in the oven with the skin side up.
19. 19. Bake the chicken for about 35 minutes.
20. 20. Take the remaining marinade out of the refrigerator.
21. 21. Lightly salt the marinade.
22. 22. Brush the chicken skin with the marinade periodically while baking.
23. 23. Remove the chicken from the oven after the baking time.
24. 24. Serve the chicken with a fresh salad soup or a green salad.

Nutrition per serving

• kcal: 604
• Protein: 118 g · Fett/Fat: 14 g · Carbs: 1 g