Roasted Chicken Legs with Lemongrass & Curry
Whipping up a satiating weeknight meal doesn’t have to be a complicated affair. Preparing these roasted chicken leg quarters with lemongrass and curry require minimal time and effort and only a few kitchen staples.
Ingredients
- 4 chicken leg quarters
- 3 tbsp lemongrass, finely minced
- 1-2 bird's eye chili peppers, minced
- 1.5 tsp salt
- 1 tsp sugar
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 tsp Madras curry powder
- 1/4 tsp turmeric
Instructions
- Preheat oven to 200°C (~400°F)
- Rinse the chicken legs clean and pat dry with paper towels.
- Mix the salt, sugar, ground black pepper, garlic powder, curry powder, and turmeric in a small bowl. Liberally season each side of the chicken leg quarters with the mix.
- Combine the minced lemongrass and chili peppers, and distribute evenly over each side of the chicken legs. Use the back of a spoon to press the mixture in so that it sufficiently clings to the meat.
- Place the chicken legs skin-side down on a flat roasting rack* over a sheet pan. Roast in the pre-heated oven and flip the chicken after 20 minutes. Continue roasting for another 20 minutes or until the internal temperature of the chicken legs reach 75°C (165°F). Allow the chicken to rest about 5-8 minutes after removing from the oven.
Notes
Serve with steamed jasmine rice and greens dressed with a vinaigrette. *If you don’t have a roasting rack, don’t fret. You can place the chicken directly on the sheet pan lined with foil.