Roasted Chicken is one of my favourite ways to eat chicken. This dish packs a lot of flavour with minimum preparation. A perfect dish to marinate the night before and cook the next day. A spicy yogurt marinade lends this meat the distinctive flavor and texture of classic Indian tandoori chicken. The meat becomes moist and the skin is flavorful. This dish in itself is a meal and can also be served with fried rice or salad.
- 12 Chicken Drumsticks with skin
- 4 tablespoon Yoghurt
- 1 Lime
- 3-4 Garlic cloves, minced
- 2 Garlic cloves, sliced finely
- 2 medium sized Onions, roughly sliced
- 1 medium Tomato, diced
- 2 teaspoon Ginger paste
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1/2 teaspoon Red Chili powder
- 1/2 teaspoon Turmeric powder
- 2 teaspoon Salt
- 2-3 tablespoons Olive Oil
- Place Chicken legs in a large bowl. Trim excess fat but leave the skin. Make small cavities in the chicken legs by using the tip of the knife.
- Squeeze the lime juice all over the chicken legs and rub under and over the skin.
- Add sliced onions, chopped tomatoes, minced garlic, coriander powder, cumin powder, turmeric powder,salt and red chili powder. Mix well rubbing them under the chicken's skin and inside the cavities.
- Insert the garlic slices in the cavities.
- Add the yogurt. Mix well to coat all the pieces evenly. Drizzle Olive oil on all the pieces. Cover the bowl tightly with the lid/ parchment paper/Aluminium Foil and refrigerate the chicken overnight.
- Cover a baking sheet with foil and coat with cooking spray or grease foil with little olive oil or any oil available. Position an oven rack in the center of the oven and preheat the oven at 375 degrees.
- Place the chicken legs on the baking sheet and drizzle with little Olive oil. Roast, uncovered, for about 30 minutes and turn the legs one time and cook for 12 to 15 minutes more or until the chicken is cooked and the skin is browned.
- Broil for 5-6 minutes to give that burning effect.
- Let it rest for 5 minutes and transfer to a serving plate.