I have had a look at lots of recipes for yoghurt and spice based marinated chicken legs. They are almost all similar with little variations. I skin, slit and marinate the chicken overnight and cook it in a fan forced oven at 180 degrees and turn and baste with the marinade every 15-20 minutes.
The problem that I am facing is that the chicken legs take more than an hour to cook and even then there is a little bit on the inside that looks uncooked. If I cook it any longer, the outside is very dry.
I had a look at How long and at what temperature do the various parts of a chicken need to be cooked?, but it doesn't help.
Can someone provide any usefull tips?