Tea Flavoured Roast Chicken

Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 chicken legs


  • 6 chicken legs
  • 3 Five Roses Strong Quality teabags
  • ¼ cup warm water
  • 1 tsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp salt
  • 2 tsp ground black pepper
  • 2 tsp paprika
  • 1 tsp garlic flakes
  • ¼ tsp cayenne pepper


  1. Preheat oven to 160°C and place a wire rack over a large baking tray

  2. In a mug or teacup, brew one teabag in the warm water for roughly 1 minute. Add the tea to a wide bowl or small dish, along with the sugar and soy sauce. Stir until the sugar has dissolved

  3. Place the chicken pieces in the tea marinade, and allow to sit while preparing the spice rub. Snip the tops off the remaining teabags and empty into a similar dish as before. Add salt, pepper, paprika, garlic flakes and cayenne pepper. Stir until the spices are combined

  4. One by one and ensuring the chicken is properly marinated, dip each piece into the spice mix. Rub with your hands to make sure each piece is well coated, then place onto wire rack

  5. Roast in the oven for 30 minutes, then turn heat up to 180°C and roast for a further 15 minutes until browned and crispy

Recipe Notes