Go Back

Indian Roasted Chicken Legs with Baby Potatoes

Indian Roasted Chicken Legs with Baby Potatoes - I have been making this recipe for years. It is perfect for busy days. The 'work' (If you can call it that) is all in the marinading. So its another hands off recipe where you can either get on with other jobs or put your feet up. That decision is yours. 

Course Dinner
Cuisine Indian
Total Time 1 hour


  • 3 lb Chicken Legs/Drumsticks Skinless
  • 500 grams Greek Yoghurt
  • 2 large Lemons Juiced
  • 5 - 6 cloves Garlic crushed
  • 1 inch Ginger crushed
  • 1 - 2 tsp Chilli Powder
  • 1 tsp Red Chilli Flakes
  • 2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Ground Cloves
  • 2 tbsp Olive Oil
  • Salt and Black Pepper to taste
  • 500 grams New Potatoes


  1. Combine the yoghurt with all the remaining ingredients to form the marinade. Pour over the chicken legs and coat evenly using your hands. Leave in the fridge overnight. 

  2. Preheat oven to 175 C, Gas Mark 3. Add the chicken, potatoes (chop any large ones into 1 inch pieces) and marinade to a deep baking tray and cover with foil.  

  3. Roast for 30 minutes. Remove the foil and cook for a further 30 minutes.

Recipe Notes

Marination time is not included in the total time!