Tandoori Chicken
['1 cup plain yogurt (not low-fat; preferably Greek-style)', '1/4 cup chopped fresh mint leaves', '1/4 cup chopped fresh cilantro', '"2 tablespoons vindaloo paste (preferably Pataks brand)", 1 teaspoon salt', '3/4 teaspoon black pepper', '6 whole chicken legs (thigh and drumstick; 3 3/4 pounds)', 'skin discarded']
Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil.
Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.
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