Marinate chicken legs in this mixture for several hours or preferably overnight in the refrigerator.
Arrange the chicken legs on a roasting pan. Add a dollop of ghee. Roast in a preheated oven at 180°C for 15-20 minutes. Baste every 5-10 minutes with remaining marinade.
Turn chicken, meat side up and add the slices of carrot and remaining marinade and extra rosemary leaves. Toss the vegetables in the pan and continue to roast for 5-8 minutes, basting once halfway through.
Before serving, pour off excess oil from the pan and arrange the chicken on a serving plate. Sprinkle with extra ground black pepper and add extra Ajinomoto salt and pepper. Serve with the accompaniments.