Cooking: Fragrant Roasted Chicken Legs

This time I made fragrant roasted chicken legs — the kind that can hold their own against what you buy on the street.

Not much work to it. The main thing is the marinade: scallion sections and ginger, light and dark soy sauce, a little salt and chili powder, two chicken legs, and let them sit.

Overnight is what I’d recommend.

Next day, into the oven. 200°C, top and bottom heat, wire rack on the middle level, baking tray with a sheet of foil on the lower level. 20 to 40 minutes and you’re done. It might smoke a bit, but that’s not a problem.

Out of the oven, and holy shit does it smell good… maybe even a little better than the stuff from the street.

Give it a try, all of you. It really isn’t much trouble — marinate it and chuck it in.