Chicken Baked With Ginger and Black Pepper

I've had this clipped from a Tesco in store magazine for over 10 years. Finally I am recording it so that I don't lose it! Part of an Indian menu from Madhur Jaffrey.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 6  tablespoons lemon juice
• 1  tablespoon salt
• 2  teaspoons fresh ginger, peeled and grated finely
• 2  teaspoons ground black pepper
• 1  tablespoon ground coriander
• 1  tablespoon cumin
• 1  tablespoon paprika
• 1  teaspoon cayenne pepper
• 1  teaspoon ground turmeric
• 1 1⁄4 kg  chicken legs with thigh
• 3  tablespoons  vegetable oil

Directions

1. In a large bowl combine lemon juice, salt, ginger, black pepper, coriander, cumin, paprika, cayenne and turmeric. Mix well.
2. Add chicken pieces and toss to coat. Cover chicken and set a side in fridge a minimum of 3 hours, maximum of 24.
3. Preheat oven to 200 degrees C, 400 degrees F, gas mark 6.
4. Arrange chick npieces on a baking tray, skin side down. Brush with oil.
5. Bake in centre of oven 20 minutes. Turn pieces over and cook a further 25 minutes until chicken is tender, basting 3-4 times.
6. Transfer to a warmed serving plate.