How to cook chicken legs more evenly? 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?
I think opening the oven door every 15-20 minutes is causing the oven to loose a lot of heat very frequently, therefore the process becomes even more prolonged. Try these steps:

1) Make minimum of 3 slits diagonally. 

2) Cover the chickens with foil in the first 15-20 minutes of its cooking time to creat and retain steam inside the meat and then uncover and continue with your process.

3) Baste less frequently to maintain the oven heat.