Curried Chicken Legs with Carrots and Rice

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 303.9
  • Total Fat: 4.6 g
  • Cholesterol: 62.4 mg
  • Sodium: 228.4 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 8.7 g
  • Protein: 20.6 g

View full nutritional breakdown of Curried Chicken Legs with Carrots and Rice calories by ingredient
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Very tasty from Everyday Food Very tasty from Everyday Food
Number of Servings: 4


    4 whole chicken legs (drumsticks and thighs), about 3 pounds total
    1 tablespoon curry powder
    2 pounds carrots, cut into 2-inch lengths, halved lengthwise if thick
    1 cup brown or white basmati rice
    2 limes, zest slivered and juice squeezed


Preheat oven to 475 degrees. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper. Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165 degrees, 35 to 45 minutes.
Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan and let steam 5 to 10 minutes.
Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.

Number of Servings: 4

Recipe submitted by SparkPeople user A_MULLER.

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Member Ratings For This Recipe

  • Good
    1 of 1 people found this review helpful
    I will make this again, I added some brocli, and snow peas. What I will change is putting the carrots/vegies in when there's like 5, 10min, left. The carrots/veggies that I put the with the chicken were very over cooked by the end. - 10/18/09

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  • Very Good
    did not find there was enough pan drippings to toss the carrots in so added some water. . .was also too much curry for my husband and I so i added a tsp of honey to each leg :) - 3/22/13

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