Dinner has never been easier than throwing some chicken into the oven, but you still want it to taste good! That doesn’t mean, though, that you have to throw in a million extra ingredients. Sometimes it just means a little extra time, or taking a few shortcuts.
My roasted chicken legs do a little bit of both. By letting the chicken sit in a delicious marinade to really soak in all that flavor, plus giving it a good schmear of my Ata Din Din sauce once it’s come out of the oven, bland and tasteless chicken is a thing of the past.
Another shortcut I take is how I go about cooking this chicken. Growing up, my mom used to boil and bake her chicken before adding it to her Obe Ata or her Ata Din Din. I thought this was just too many steps, and it took too long, so I developed my own strategy. Instead of boiling and baking, I bake the chicken covered first, and then uncovered for the last bit. This way, I still get chicken that’s moist and juicy, but it also has that beautiful golden brown crust on the outside.
4 pieces skin on chicken leg quarters
½ Tsp. dried thyme
1 Tsp. Jamaican curry
2 Sprigs fresh rosemary
5 Sprigs fresh thyme
4 cloves garlic
1 large yellow onion
3 Tbsp. olive oil
½ Tsp. sea salt
½ Tsp. freshly ground black pepper
- In a big ziploc bag, combine the sliced onion, minced garlic, curry powder, dried thyme, black pepper, sea salt, 2 Tbsp of oil, fresh rosemary, fresh thyme, and the chicken. Make sure everything is well-combined, and the chicken is well-coated, then place in the refrigerator to marinate for at least 4 hours, or overnight.
- Preheat the oven to 350 degrees.
- Place the chicken on a baking sheet, and drizzle each leg with 1 Tbsp of oil. Place sliced onion, thyme, and rosemary on the chicken. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 20 minutes, or until the internal temperature of the chicken has reached 175 degrees.
- Let rest for 15 minutes, then serve with a smear of Egunsi’s Ata Din Din or Ofada sauce and your grain of choice!