When I was a kid, I loved having chicken for dinner, because the drumsticks were mine. There was something so perfect and satisfying about them. They were just the right serving size, and even had a convenient handle built in. Let other people have the thighs, wings or the often-dry and boring chicken breasts: I was all about the legs.
As an adult, I have reluctantly ceded the drumsticks to our children. I do find I appreciate the other parts more — a nicely roasted chicken thigh is a thing of culinary beauty, but sometimes, I find that I miss them. Fortunately, I can usually find packs of them on sale. When I do, I am happy to scoop them up.
This particular recipe is almost too simple (i.e., perfect for a weeknight). A hot oven and a dash of a few quick spices take hardly any time at all. Curries come in such variety that it’s impossible to say which is my favorite. This Madras-style spice blend is a good one that I’m enjoying of late. It is perfect with all kinds of meat, and if you are near a spice shop, it’s very easy to find a good one. (I like this one from The cooking is pretty much hands off; the eating, happily, is the exact opposite.
- 3 tablespoons olive oil, divided
- 2 pounds chicken (I used only drumsticks, but a cut-up chicken would also work)
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon madras-style curry powder
- Preheat oven to 400 degrees.
- Pour half of the olive oil onto a baking sheet, with a basting brush, coat the entire sheet.
- Wash and pat dry the chicken, placing it on the baking sheet. Season the chicken with salt, pepper and curry powder; drizzle the remaining olive oil over the meat.
- Bake for 1 hour, or until flesh is firm, skin is brown and the juices run clear. Remove from oven; serve promptly.