Pan-Roasted Chicken Leg with Garlic Butter Sautéed Greens & Carrots
1 hour 20 minutes
921 reads
About Pan-Roasted Chicken Leg with Garlic Butter Sautéed Greens & Carrots
This recipe delivers a restaurant-quality pan-roasted chicken leg, juicy and flavorful, complemented by a vibrant side of garlic butter sautéed greens and carrots. It's a simple yet elegant dish perfect for a weeknight dinner or a special occasion.The chicken is marinated in a blend of ginger, garlic, chili, and lemon for incredible depth of flavor. Roasting it in a pan ensures crispy skin and tender meat. The quick sautéed vegetable side adds a refreshing and healthy counterpoint.Ready in under an hour, this recipe is surprisingly easy to master. Impress your family and friends with this delicious and visually appealing meal that's sure to become a new favorite!
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Recipe Time & More
Prep40 minutes
Cook40 minutes
Total1 hour 20 minutes
Ingredients
- 1 Chicken leg whole
- 3 leaves Lettuce green whole
- 1 Carrot nos sliced
- 3 tsp Butter
- Spring Onion Greens for garnish
- 1 tsp Ginger Garlic Paste for marination fresh
- 1/2 tsp Pepper
- 1/2 tsp Lemon Juice
- 1.5 tsp Salt or as per taste
- 2 tsp Chili Powder or for paste
- 1/2 tsp Pepper
- 2 clove Garlic fat finely chopped
- 2 tsp Water
- 1.5 tsp Salt or as per taste
Instructions
Prepare the Chicken
- Wash the chicken leg and make 2-3 slashes on both sides. Pat dry with paper towels. In a bowl, combine ginger-garlic paste, chili powder, lemon juice, salt, and pepper. Marinate the chicken leg in this mixture for at least 30 minutes.
Roast the Chicken
- Melt 2 tablespoons of butter in an oven-safe skillet over medium heat. Place the marinated chicken leg in the skillet. Cover the skillet and cook over low heat for about 40 minutes, turning every 5 minutes to ensure even cooking.
Add Flavor and Finish
- Remove the lid and roast for 2-3 minutes on each side until the chicken is golden brown and cooked through. Remove from skillet and set aside.
Sauté the Vegetables
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped lettuce and sliced carrots. Sauté for 5-7 minutes until the vegetables are tender-crisp, seasoning with salt and pepper to taste.
Serve
- Serve the pan-roasted chicken leg with the garlic butter sautéed vegetables. Garnish with chopped spring onion greens.
Recipe Notes
Expert Tips
- For extra crispy skin, increase the heat during the last few minutes of roasting.
- Adjust the amount of chili powder to your preference. For a milder dish, use less.
- If you don't have fresh ginger-garlic paste, you can substitute with 1 teaspoon of ground ginger and 1 teaspoon of minced garlic.
- To make this dish even more flavorful, add a splash of chicken broth or white wine to the skillet while sautéing the vegetables.
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Recipe Nutrition
Calories: 149kcalCarbohydrates: 10gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 6840mgFiber: 2gSugar: 5g
Akum Raj Jamir
Articles: 153
5 Comments
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This is amazing! Excited to make it.
What a delightful recipe! Thanks for sharing.
This is exactly what I was looking for!
Absolutely delicious! Thanks for sharing.
This is so tempting! Can’t wait to cook it.