Red Curry Mayo Roasted Chicken Legs
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This is how you take roasted chicken to the next level. First you dry brine the chicken with sea salt and leave it in the fridge for at least 1 hour up to 24 hours, then coat the chicken with red-curry flavoured mayonnaise, which makes chicken extra moist and flavourful, before roasting to perfection. If you don't have or don't want red curry paste, then some herbs of your choice would be great too. Delicious served with crusty bread, vegetables or a green salad. Alternately, place chicken legs on a bed of potatoes, carrots and onions and roast until golden brown and crispy.
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