Summary

Ingredients

• 4 chicken legs
• 200 ml vegetable cream or vegetable oil
• 2 teaspoons pepper
• 4 teaspoons salt
• 5 teaspoons paprika powder, noble sweet
• some garlic powder or fresh garlic, very finely chopped
• some curry powder

For the sauce:

• water
• 1 cup sour cream or creme fraîche
• possibly sauce thickener

Print Recipe Pin Recipe

Instructions

1. You will need a large bowl with a tightly fitting lid. It has to be big enough that the chicken legs fit in and there is still some space.
2. Put the liquid vegetable fat and the spices in the bowl and stir everything together properly. Then just add the chicken legs, close the bowl and shake well. The marinade must stick all over the thighs.
3. Put the bowl in the fridge for at least 1 hour so that the marinade can soak in nicely. I always prepare it the evening before and then let the thighs pull through overnight.
4. Preheat the oven to 250 ° C. Simply place the seasoned legs on a gridiron and place a deep tray or other drip tray underneath to catch the juices.
5. Put some cold (!) Water in the tray, but only enough so that the base is well covered so that the gravy, which we need for our sauce, does not evaporate as soon as it drips onto the tray.
6. Now push the wire rack into the middle of the hot oven and let the legs roast at 250 ° C for about 15 minutes. Then you switch the temperature back to 175 ° C for about another 45 minutes. Since every stove is different, please check again and again and adjust the time if necessary. Please make sure at all times that there is always some water left in the tray! If necessary, pour some more.
7. For the sauce, put the gravy in a saucepan that is not too small and bring to the boil. Now stir in the sour cream and, if necessary, thicken a little with a sauce thickener.