Red Curry Mayo Roasted Chicken Legs

This is how you take roasted chicken to the next level. First you dry brine the chicken with sea salt and leave it in the fridge for at least 1 hour up to 24 hours, then coat the chicken with red-curry flavoured mayonnaise, which makes chicken extra moist and flavourful, before roasting to perfection. If you don't have or don't want red curry paste, then some herbs of your choice would be great too. Delicious served with crusty bread, vegetables or a green salad. Alternately, place chicken legs on a bed of potatoes, carrots and onions and roast until golden brown and crispy.

4 / 1 kg Chicken legs
2 tsp Sea salt
250 g Olive-oil based mayonnaise (preferably homemade)
2 tbsp Red curry paste
1 tsp Smoked paprika
1 tbsp Glutenfree soya sauce (I used Kikkoman)
2 tsp Toasted sesame oil
Zest of 1 lemon plus 1 tablespoon juice
Black pepper, for finishing

Rinse the chicken legs and pat them very dry with paper towels. Place the chicken in a bowl and season with the salt. Rub well all over and distribute the salt evenly. Allow to sit for at least 1 hour in the refrigerator, UNCOVERED, while you make the mayonnaise blend, or up to 24 hours.
Combine the remaining ingredients in a mixing bowl and whisk well to incorporate fully. Put 7 tablespoons of red curry mayonnaise in a heavy-duty zippered plastic bag. Take the remaining mayonnaise mixture and store in a container to serve later with the finished chicken legs.
Add the chicken legs to the bag with the mayonnaise. Seal the bag and massage to fully distribute the mayonnaise all over the chicken legs. Place the bag with the chicken legs in the refrigerator for at least 1 hour or up to 24 hours.
The chicken will need to be at ROOM TEMPERATURE before roasting, so be sure to take it out of the fridge an hour or so before roasting.
Preheat your oven to 230C/450F. Grind some fresh black pepper onto the skin of each leg prior to baking. Roast the legs for 40 minutes until the skin crispy up.
Remove from the oven and allow to rest on the counter for at least 10 minutes. Serve with a salad or some vegetables, or just eat straightaway.

15 comments:

Tom 18/9/24 12:45: ...chicken, it's what's for dinner!
DEZMOND 18/9/24 13:53: Mayo makes everything better! We have a bacon flavoured mayo in my country, has no bacon in it, just lovely umami smoked flavour, my fave :) That is the only bought, industrially made thing I still eat.
Brian's Home Blog 18/9/24 15:02: That looks great, curry is so good!
eileeninmd 18/9/24 15:02: Looks delicious Angie! You have some great recipes! Take care, have a wonderful day!
Anne in the kitchen 18/9/24 16:04: I will definitely be making this!
Bill 18/9/24 17:38: We having chicken tonight with pasta.
foodtravelandwine 18/9/24 18:27: What a wonderful color!!...it looks terrific and so yummy!!!.....Abrazotes, Marcela
Lowcarb team member 18/9/24 22:31: I'm sure this tastes wonderful.

All the best Jan
David 18/9/24 23:10: Hi Angie, We love curry sauce and we love mayonnaise. Chicken is our 'go to' protein and thighs are our preference. Looks great to us! Our kind of meal sided by some roasted potatoes. Take Care, Big Daddy Dave
J.P. Alexander 19/9/24 02:50: Gracias por la receta. Te mando un beso.
savorthebest 19/9/24 03:09: This looks so good, Angie.
Anonymous 19/9/24 05:52: This sounds delicious!
Tandy | Lavender and Lime https://tandysinclair.com
Margaret D 19/9/24 09:39: Looks lovely, Angie.
Javier 19/9/24 10:51: This chicken is really on another level!! It looks amazing!!
Pam 19/9/24 20:13: Great flavors! My whole family would devour this chicken.