Roasted Chicken Legs

4 servings

[Ingredients]

• 4 chicken legs

• 2 potatoes, peeled, cut into chunks and blanched

• 1 carrot, peeled, cut into chunks and blanched

• 1 yellow onion, peeled and cut into chunks

• 1 japanese cucumber, cut into chunks

• 1 yellow zucchini, cut into chunks

• Fresh coriander - garnish (optional)

[Rempah]

• 8-10 cloves garlic, peeled

• 2cm old ginger, peeled and sliced

• 2 lemongrass, remove outer layers, sliced

• 2tbsp shallot / vegetable oil

• 1.5tbsp fish sauce

• 2tbsp butter

• 1tsp ground black pepper

• 2tbsp vindaloo / curry powder

[Basting Liquid]

• Juice of 1 lime

• 2tbsp honey

• 2tsp shallot / vegetable oil

[Steps]

1. Blend rempah ingredients together into a smooth paste. Spread evenly onto chicken pieces and let marinate for 15mins.

2. Preheat oven 180degC.

3. Line baking dish with prepared vegetables and lay chicken over. Bake for 45-48mins.

4. Remove chicken from oven. Mix basting liquid ingredients together and brush over chicken. Let bake for another 5mins.

5. Bast chicken again and let bake for last 5mins.

Adapted from: https://www.instagram.com/p/BjXCaj5ngRJ/?igshid=grn0p6458617