Oven-Roasted Chicken Legs - Tender and Aromatic
Chicken Budget Recipes Meat Dishes Oven Recipes Retete Fitness
Nothing brings the family to the table faster than the aroma of a large tray of golden roasted chicken legs! Tender, juicy, and full of flavor, these legs cook slowly until the meat easily falls off the bone and the skin becomes golden and crispy. A simple recipe with homestyle taste, perfect for a Sunday lunch.
This recipe is from the same Julius Roberts whose Instagram page makes me want to move to the countryside, grow vegetables and raise chickens, even though I'm currently 100% dependent on city life, but with this rustic dream in my heart.
Ingredients
2 kg chicken legs (mix of drumsticks and thighs, bone-in)
3 cloves garlic
100 g Greek yogurt
1 tablespoon olive oil
Spice Blend for Chicken Legs
2 tablespoons chili flakes
2 tablespoons cumin seeds (or 2 teaspoons ground cumin)
2 tablespoons fennel seeds
2 tablespoons dried oregano
20 g Maldon salt flakes
Servings: 6
How to prepare oven-roasted chicken legs - tender and aromatic
- For the spice blend, put the fennel and cumin seeds in a mortar and grind as finely as you can (or you can grind them in a coffee grinder). Add the remaining ingredients and grind just a bit more to combine everything.
- Place the chicken legs in a bowl and mix with the oil, yogurt, crushed garlic, and all the spice blend. Massage the meat well with this mixture.
- Arrange the chicken legs in a large oven-safe baking dish. The legs should fit in a single layer, even if they're close together, just not overlapping.
- Roast in the preheated oven at 220C for 30 minutes, until golden on top. Baste the legs with the liquid released in the pan.
- Reduce the temperature to 150C and leave for another 20 minutes. Baste the legs again with the liquid in the pan.
- Turn off the oven but leave the legs inside for another 30 minutes - they will become very tender.
- They're good reheated. I quickly reheat them in the Air Fryer for 5 minutes at 200C. I served them with roasted sweet potato cubes or boiled beetroot and this yogurt sauce with tahini and lemon that I had left over from kebab.
