Description
One-pan wonder! Moist chicken and tender veggies in a flavorful curry aioli sauce.
Ingredients
Units
Scale
- 2 lbs (907 g) chicken leg quarters
- 0.75 cups (178 ml) curry aioli
- 1.5 tsp garam masala
- 0.25 cups (59 ml) ketchup
- Salt
- 3 medium potato, sliced
- 2 medium carrots, sliced
- 0.5 cups (118 ml) mayonnaise
- Dash of cumin powder
- Dash of turmeric
- Dash of red chili powder
- 0.25 tsp fresh ginger, chopped
- 1 garlic clove, minced
Instructions
- Mix all curry aioli ingredients.
- Season aioli to taste with salt.
- Cover and chill in the refrigerator for an hour to allow flavors to blend.
- Preheat oven to 350°F (177°C).
- Clean and drain chicken pieces.
- Mix curry aioli, garam masala, ketchup, and salt. Marinate leg quarters in the mixture in the refrigerator for 15 minutes to a few hours.
- Mix in potato and carrot slices.
- Bake covered for 20 minutes. Rotate pieces and bake uncovered for an additional 15-20 minutes, or until chicken is cooked and golden brown.
Notes
- For deeper flavor, marinate the chicken for at least 2 hours, or even overnight.
- If you don’t have curry aioli, you can make your own by blending mayonnaise, curry powder, and lime juice.
- To prevent the vegetables from burning, arrange them around the chicken during the uncovered baking stage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 leg quarter
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 150