Oven-Roasted Chicken Legs with Peanut Sauce
Oven-Roasted Chicken Legs with Peanut Sauce
Ingredients
- 6 whole chicken legs, skin on (see note)
- 2 tbsp (30 ml) olive oil
- 1 cup (250 ml) coconut milk
- 1/2 cup (125 ml) peanut butter
- 1/4 cup (60 ml) hoisin sauce
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tsp (5 ml) sambal oelek
- 1 tsp cornstarch
- 1 garlic clove, chopped
- 4 cups (100 g) baby spinach
- 1/4 cup (10 ml) cilantro leaves
- 4 radishes, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- 1 green onion, thinly sliced
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) low-sodium soy sauce
- 2 tsp (10 ml) rice vinegar
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with foil.
- On a work surface, cut each leg in half to separate the drumstick from the thigh. Place the chicken pieces on the baking sheet and coat with the oil. Season with salt and pepper.
- Bake for 45 minutes or until the meat easily detaches from the bone. As needed, finish cooking under the broiler for 5 minutes or until the chicken skin has browned.
Oven-Roasted Chicken Legs with Peanut Sauce