bohemianwanderer – This oven-baked chicken dish combines bold spices, citrus, and gentle sweetness with slow-cooked split peas. It is designed as a one-tray meal that delivers depth of flavour with minimal preparation. With 15 minutes of prep time and one hour and 45 minutes of cooking, the recipe serves four people. The method relies on staged roasting to balance tenderness and crispness.
Begin the dish by marinating skin-on chicken legs with aromatics and spices. Combine orange quarters, jalapeño chilli, garlic, banana shallots, chipotle chilli flakes, coriander seeds, and cumin seeds in a large bowl. Add olive oil, maple syrup, and salt to bind the marinade, then toss the chicken thoroughly to coat it evenly. This step builds deep flavour before cooking begins.
While the chicken absorbs the marinade, prepare the base separately. Mix chicken stock with water, rinsed green split peas, and salt. This liquid forms the foundation of the dish. As the peas cook beneath the chicken, they slowly absorb flavour and soften. Preparing them separately at first ensures proper seasoning.
Pour the pea mixture into a large baking dish, then arrange the marinated chicken legs on top, skin side up and evenly spaced. Add any remaining marinade to the dish to avoid waste. Seal the tray tightly with foil to trap moisture, allowing the peas to cook gently while the chicken stays tender.
Bake the covered dish at high heat for one hour. During this time, steam circulates through the tray, softening and swelling the peas as they absorb the stock and aromatics. The chicken cooks through without browning, and this controlled environment prevents drying and uneven cooking.
Crisping the Chicken and Finishing with Fresh Citrus
After one hour, remove the foil to begin the finishing stage. Brush the chicken with the remaining olive oil and maple syrup, then finish with a light sprinkle of salt to enhance the surface seasoning. Return the tray to the oven uncovered so the skin can crisp and caramelise.
Bake the dish for a further 20 minutes until the chicken skin turns golden brown and the peas cook through while retaining a slight texture. Once the tray comes out of the oven, let it rest briefly until it is safe to handle. Squeeze the roasted garlic cloves from their skins and stir them directly into the peas to enrich the base.
Pour lime juice evenly over the tray to brighten the flavours and balance the richness of the chicken with the sweetness of the maple syrup. Scatter fresh coriander leaves over the top to add colour and freshness.
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The dish is served hot, straight from the tray. The chicken remains crisp on top while the peas form a hearty, aromatic base. Citrus, spice, and sweetness work together without overpowering the ingredients. The result is a complete meal requiring no additional sides.
This recipe is well suited to relaxed cooking and shared meals. The one-dish method simplifies preparation and cleanup. Leftovers reheat well due to the moisture retained in the peas. The dish highlights how layered roasting can deliver both texture and depth with minimal effort.
