Chicken Roasted with Ginger and Cilantro

• 3 1/2 pounds chicken legs, separated into drumsticks and thighs (5 legs)
• 1 1/2 teaspoons salt
• Freshly ground black pepper, generous amounts
• 1/2 teaspoon cayenne pepper, or to taste
• 1 teaspoon garam masala, (homemade is best, page 285, but store-bought will do)
• 1 teaspoon finely grated peeled fresh ginger
• 2 tablespoons plain yogurt, preferably the acidophilus variety sold in health-food stores
• 1 cup chopped fresh cilantro (do not use the coarser stems)

1. Preheat oven to 400F.
2. Lay the chicken pieces in a single layer in a lasagna-type baking dish.
3. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both sides and pat in.
4. Now rub the ginger, yogurt, and cilantro all over the pieces.
5. Make sure that the chicken pieces end up skin-side down.
6. Place the baking dish in the oven and bake 25 minutes.
7. Turn the chicken pieces over.
8. Continue to bake, basting with the pan juices every 10 minutes, until the chicken is cooked through and the top has browned, another 35 minutes.

chicken, salt, freshly ground black pepper, cayenne pepper, garam masala, ginger, plain yogurt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-roasted-with-ginger-and-cilantro-373778 (may not work)