Tandoori Inspired Roasted Chicken Legs

• Gluten free

• Meat

  • 6 Chicken legs

• Produce

  • 1 tsp Coriander, ground
  • 2 tsp Garlic powder
  • 1/4 tsp Ginger, ground
  • 1 Lemon, Juice of

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 1/2 tbsp Garam masala
  • 1 tbsp Paprika, smoked sweet

• Nuts & Seeds

  • 1/2 tbsp Cumin

• Dairy

  • 1/2 cup Sour cream

Found on savoryspicerack.com

Description

Ingredients

• 6 chicken legs (clean, dried, scored)
• 1 and ½ tablespoons garam masala
• ½ tablespoon cumin
• 1 teaspoon ground coriander
• ¼ teaspoon ground ginger
• 1 tablespoon smoked sweet paprika
• 2 teaspoons garlic powder
• ¼ teaspoon cayenne pepper
• Juice of one lemon
• ½ cup sour cream

Directions

• Sprinkle salt and pepper on each side of the chicken legs.
• Mix together all of the other ingredients in a bowl.
• Add the chicken legs to the bowl making sure to coat the chicken legs with the marinade.
• Place the chicken legs in a covered container and marinade the chicken for four hours or overnight (I prefer to marinade my chicken legs overnight for more flavor.)
• When ready to cook the chicken, preheat oven to 450 degrees.
• Line a baking sheet with foil to allow for easy clean up. Then top the foiled pan with a bakers rack as you see in the pictures. Spray baking spray on the bakers rack then place the chicken on the bakers rack.
• Bake the chicken for about 40 minutes. Make sure to flip the chicken half way through the cooking time.