Serves6
- Active time:15 min
- Start to finish:45 min
January 2008
Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.
-
1
cup
plain yogurt (not low-fat; preferably Greek-style)
-
1/4
cup
chopped fresh mint leaves
-
1/4
cup
chopped fresh cilantro
-
2
tablespoons
vindaloo paste (preferably Patak's brand)
-
1
teaspoon
salt
-
3/4
teaspoon
black pepper
-
6
whole chicken legs (thigh and drumstick; 3 3/4 lb), skin discarded
-
Put oven rack in middle position and preheat oven to 500ºF. Line rack of a broiler pan with foil.
-
Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
-
Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.