Oven-roasted chicken

Name: Oven-roasted chicken
Ingredients: 4 chicken legs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon sweet paprika; 1 teaspoon garlic powder; 1 head of garlic; 150 g Greek yogurt; 3 sprigs fresh lovage

Meat - Oven-roasted chicken by stefana P. - Recipia

Oven-roasted chicken browns in the pan without oil or water, then is served with a cold yogurt sauce. Garlic and lovage give the sauce a fresh, green flavor, and the legs can be left whole or cut in two. I separate them at the joint, since that makes them easier to turn in the pan. Prep: 15 minutes. Cook: 50 minutes. Total time: 65 minutes. Serves: 4. About 380 kcal and 32 g protein per serving.

Ingredients

4 chicken legs
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 head of garlic
150 g Greek yogurt
3 sprigs fresh lovage

Preparation

1. Heat the oven to 200°C. Pat the chicken legs dry with paper towels and, if you like, separate the drumsticks from the thighs at the joint. 2. Put the chicken in a roasting pan, then sprinkle it with the salt, pepper, sweet paprika and garlic powder. Don’t add oil, water or any other liquid. 3. Roast the legs for 50 minutes, turning them every 15 minutes, until browned and the meat next to the bone is no longer pink. 4. Peel and crush the garlic for the sauce. Chop the lovage and mix it with the Greek yogurt. 5. Serve the legs hot, with the garlic sauce on the side.

Notes

Chicken legs of a similar size cook evenly. Very large ones may need a few extra minutes, until the meat next to the bone is no longer pink. If you leave them whole, pay particular attention to the joint, where the leg is thicker than the drumstick end. Raw garlic varies a lot in pungency; if the sauce is too sharp, stir in another 2 tablespoons of Greek yogurt. I don’t rush to turn the meat: I wait until it releases easily from the pan, then turn it. The sauce is a little like the garlic sauce served with roast chicken, only the yogurt makes it creamier. I serve it with baked potatoes or polenta, which mop up the sauce left on the plate. Keep the legs and sauce separately, covered, in the fridge for up to 3 days. For the chicken, you can replace the garlic powder with 1 crushed garlic clove.