Chicken Legs roasted with Honey and Middle-Eastern Spices

Chicken Legs Roasted with Honey and Middle-Eastern Spices 4 large or 6 medium chicken legs 2 tbsps. olive oil 1/2 tsp. ground cumin 1/2 tsp ground coriander seed 1/2 tsp. freshly cracked black pepper 1/2 tsp. salt 1/4 tsp. cayenne pepper 2 tsps. freshly grated lemon zest 2 tbsps. honey, slightly warmed Preheat the oven to 375 degrees. Place chicken in shallow baking dish and brush with olive oil. Combine spices and lemon zest in a bowl, then sprinkle and rub on chicken. Bake 30 minutes. Baste with pan juices and then drizzle with honey. Bake 15 to 20 minutes more, or until cooked through. Use bone-in chicken breasts instead of chicken legs. The spice mix is also nice to rub on roasting chicken or pork loin or leg roasts. Drizzle such roasts with the honey near the end of cooking so it does not scorch. Makes 4 servings. Calories 278, Fat 15.8 g, Carbs 23.8 g, Sodium 1,425 mg, Fiber 5 g.

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