No Butter Needed Curry Spices Roasted Chicken Legs

The reason why I emphasized that there's no butter involved here is that I found many roasted chicken recipes use either butter or heavy cream. Even though my symptoms are not as serious as others, but I'm among one of the many lactose-intolerance people. So I would like to create a dairy-free roasted chicken recipe that are just as flavorful as the buttery counterparts. 

No butter needed curry spices roasted chicken legs - 

Ingredients?

• 3 large chicken leg (including the thigh and the drumstick)
• 1 onion
• 1 lemon
• Some olive oil

Spice mix - 

• 2 tablespoons curry powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika

How? 

Use whole leg quarter, that means thigh plus drumstick, also skin-on and with bones too. If you can't find whole pieces of chicken legs, simple drumsticks will do. Just remember to shorten the roasting time.

Mix all the spices under the "spice mix" section.

Use a medium large roasting tray, transfer the chicken over and rub the spices throughout, top and bottom too.

Cover with cling foil and rest in the fridge for 2 hours. I suppose even overnight should be fine, that way you can always prep ahead and pop the whole thing into the oven later on.

When ready to cook, remove the chicken from the fridge and rest till the meat almost reaches room temperature before transferring to the oven.

Preheat the oven to 400 degrees Fahrenheit/204 degrees Celsius. 

Meanwhile, peel and slice the onion to rings or half-ring shape. Set the onion to the very bottom of the roasting tray. Our goal is to use the onion as a holder with chicken resting on top. Slice the lemon to big wedges and disperse to the roasting tray.

Drizzle enough olive oil to the chicken. Because we are not using butter as many recipes suggest, it's important to make sure all the surface has been covered in olive oil instead. 

Into the oven and roast for 25 minutes. After that, turn up the heat to 425 degrees Fahrenheit/218 degrees Celsius. Continue to roast the chicken for 10 more minutes, or till the top appears golden brown color. 

Remove the entire tray from heat and let it rest for 5 to 10 minutes before serving.

One thing about roasting chicken legs is that it's hard to mess up dark meat. Even if you leave them in the oven a bit longer, usually the center still remain moist and tender.

I would suggest to squeeze some lemon juice throughout after roasting. Simply use the lemon wedges that's been cooked together with the chicken, squeeze out the very last bits of juice to add more flavors to the meat. 

Extended reading:

• Oven-braised chicken in red wine vinegar and tomato sauce
• Oven-roasted chicken with peri peri sauce