Roasted Curry Chicken Legs
Curry-Spiced Drumsticks with Crispy Golden Skin
A simple spice blend does all the heavy lifting here — curry powder, cumin, and paprika create layers of warm flavor while the butter and oil combination guarantees crispy skin. The marinade is brief but effective, and the high oven heat delivers restaurant-quality results.
AmericanDinnerGluten FreeComfort FoodMeal PrepRoastingChicken
Ingredients
- 8 chicken drumsticks, skin-on
- ¼ cupextra-virgin olive oil
- ¼ cupunsalted butter, melted
- 1 tspgarlic powder
- 1 tspkosher salt
- 2 tsppaprika, sweet or smoked
- 1 tspmild curry powder
- 1 tspground cumin
- 2 tbspfresh flat-leaf parsley, chopped(optional)
Instructions
- Combine the olive oil and melted butter in a small bowl, then whisk in the garlic powder, salt, paprika, curry powder, and cumin until smooth. The mixture should be fragrant and well-blended with no dry spots.
- Place the drumsticks in a large zip-top bag and pour in the spiced oil mixture. Seal the bag and massage everything together until each piece is thoroughly coated. Let them marinate for at least 30 minutes — the spices need this time to penetrate the skin.⏱ 30 min
- Preheat your oven to 425°F and set a wire rack on top of a rimmed baking sheet. Arrange the marinated drumsticks on the rack, spacing them evenly so hot air can circulate around each piece.
- Roast for 35-40 minutes, flipping the drumsticks once at the halfway mark to ensure even browning. They're done when the skin is deeply golden and the internal temperature hits 180°F — the juices should run clear when you pierce the thickest part.⏱ 37 min 30 sec