Chicken legs marinated in a spiced yogurt sauce and roasted until crisp on the outside and juicy inside. This easy, hands-off meal cooks in one pan with potatoes and is perfect for feeding a crowd.
Whisk the yogurt, olive oil, tomato and pepper paste, crushed garlic, Turkish red pepper flakes, dried thyme, cumin, salt and black pepper in a bowl to make a thick marinade.
Coat the chicken legs thoroughly with the marinade, including under the skin. Cover and refrigerate for at least 1 hour so the spices can flavor the meat.
Spread the sliced potatoes on a baking sheet and season lightly with salt. Arrange the marinated chicken on top of the potatoes, skin side up.
Cover the pan with foil and roast in an oven preheated to 200°C / 390°F for 35 minutes. Remove the foil and roast for 20 more minutes, until the skin is crisp and golden.
Caution: Before serving, insert a knife into the thickest part of a chicken leg and check that the juices run clear and the meat is no longer pink. Serve hot with the potatoes.
Important: Marinate the chicken for at least 1 hour, or overnight if possible, so the spices flavor and tenderize the meat. Caution: To make sure the chicken is fully cooked, check the thickest part; the juices should run clear and the internal temperature should reach 74°C / 165°F. Contains dairy (yogurt). Refrigerate leftover chicken for up to 3 days. Nut-free and gluten-free. Allergen: According to the ingredient list, this contains milk and dairy products. Check packaged product labels for other allergens.
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