Super Easy Tandoori Chicken legs

This is a very low-calorie, flavorful dinner. My kids actually really liked it, and there weren't any leftovers! We had it with brown rice and vegetables. It smells amazing as it cooks, but the flavors are really mild.

Ingredients:

12 chicken legs (about 1 ¼ pounds)
1 1/3 cup of plain Greek-style yogurt
4 teaspoons of tandoori seasoning (see below)
Juice from 1 lemon
½ teaspoon agave or honey
Black pepper grinder

Tandoori Seasoning Blend:

3 Tablespoons paprika
1 Tablespoon ground coriander
1 Tablespoon ground cumin
2 teaspoons sea salt
½ Tablespoon freshly ground black pepper
½ Tablespoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon crumbled saffron threads or 2 teaspoons turmeric
¼ teaspoon cayenne pepper
(Makes ½ cup. Store remaining seasoning in a Ziploc bag for later use.)

Directions:

Make the Tandoori seasoning blend. Mix the yogurt, lemon juice, agave, and tandoori seasoning in a bowl.
Place the chicken and yogurt marinade into a Ziploc bag. After sealing the bag, squish everything around to make sure the chicken legs are well coated.
Store the bags in the fridge for about 8 hours.
Preheat the oven to 400 F. Arrange the chicken legs on a wire rack greased with coconut oil over a foil-lined baking sheet. Crack some black pepper over the chicken and pop the tray in the oven.
Bake the chicken for about 40 minutes, flipping the pieces at the halfway mark. Make sure you end up with the skin-side up so it’ll brown nicely.
Makes 4 servings