Pan Roasted Chicken Leg With Butter Sauteed Veggies

4.70 from 3 votes

Chicken Leg roasted until golden brown in the pan and finished with butter sauteed green lettuce and Carrot slices. Made with minimal supplies, this technique is so simple that you'll master it on the first try. Quick, easy and delicious, moist, tender pan Roasted chicken legs.
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Served AsBrunch, Dinner, Lunch
Servings 1


  • Chicken Leg 1 whole
  • Green Lettuce 3-4 whole leaves
  • Carrot 1 nos sliced
  • Butter 3 tsp
  • Spring Onion greens for Garnish
  • For marination: Fresh Ginger garlic paste 1 tsp
  • Pepper ½ tsp
  • Lemon Juice ½ tsp
  • Salt
  • For paste: Chilly powder 2 tsp
  • Pepper powder ½ tsp
  • Garlic 2 fat cloves finely chopped
  • Water 2 tsp
  • Salt


  • Wash the chicken and make 2-3 slashes on both sides for even cooking.
  • Pat dry nicely the chicken leg with kitchen towel and marinate it with the marination ingredients mentioned above for atleast 30 mins.
  • Add 2 tsp butter in a pan. Lay the chicken leg over it, cover the pan and cook on low heat for 40 mins.
  • Turn over every 5 mins to cook evenly on all sides.
  • In a small bowl take the paste ingredients, mix nicely and make a smooth paste.
  • Apply the paste all over the chicken and roast for 2-3 mins on each sides and take off the flame.
  • In a pan add 1 tsp butter, add the green lettuce and Carrot slices and saute for 5 mins.
  • Serve the roasted chicken leg with the butter sauteed veggies garnished with Spring onion.

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4.70 from 3 votes

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Akum Raj Jamir
Akum Raj Jamir

A foodie and a passionate cook. Loves everything about food. I love experimenting with food in my kitchen and develop new recipes.

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