bourbiza mohamed
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Get ready for Baked Chicken Legs like you’ve never tasted before – tender on the inside, gloriously crispy on the outside, all thanks to a knockout seasoning mix. They’re a flavor explosion in every bite, with skin that crisps up beautifully – a guaranteed dinner table triumph!
The Best Baked Chicken Legs
Let me tell you about one of my husband’s all-time favorites – my Baked Chicken Legs. This recipe is a real game-changer: easy to whip up with pantry staples, yet it packs a punch of flavors that’s hard to resist.
What I absolutely love about it is its versatility; whether it’s a cozy family dinner or a fancy gathering, these chicken legs with their crispy skin and juicy insides fit right in. Every bite is a delightful mix of comfort and taste – it’s no wonder it’s a hit at our dinner table every time!
- Chicken Legs: I prefer to use whole chicken legs here, but you can certianly make this with chicken drumsticks or chicken thighs.
- Olive Oil: Opt for a good quality olive oil. If you’re out, any neutral oil like canola or vegetable oil will do.
- Garlic: The more garlic the better! Garlic powder can be a quick substitute, but nothing beats fresh.
- Rosemary: It gives a lovely, aromatic flavor. No rosemary? Try dried rosemary or even some oregano for a change.
- Thyme: Thyme complements chicken beautifully. Dried thyme works too, but fresh is always my first choice.
- Smoked Paprika: For a hint of smokiness and color. Regular paprika is fine, or if you like a kick, use a bit of cayenne pepper.
- Salt and Pepper: I always say, adjust these to your taste.
- Lemon: It adds a zesty freshness.
- Parsley: For garnish and a fresh touch.
To whip up these Baked Chicken Legs, start by creating a flavorful marinade. Combine olive oil, minced garlic, fresh rosemary, thyme, and a dash of smoked paprika.
Now, thoroughly coat the chicken legs in the freshly made marinade. Next, let them marinate for about 30 minutes. While a quick sit at room temperature works, chilling in the fridge is the way to go.
When it’s time to bake, lay them out on a baking sheet and pop them into a preheated oven. They’ll come out beautifully crispy on the outside, while staying succulent inside. My little secret for that final touch – a good squeeze of lemon and a dash of fresh parsley over the baked chicken legs.
How To Serve
When I serve these Baked Chicken Legs, I love pairing them with sides that complement their rich flavors. Think of dishes that add a fresh, light contrast or those that soak up the delicious juices, like a creamy mashed potato or a vibrant salad.
35 minutes
Mashed Potatoes
20 minutes
Skillet Green Beans
20 minutes
Air Fryer Corn On The Cob
10 minutes
Strawberry Spinach Salad
Frequently Asked Questions
Can I use chicken thighs or breasts instead of legs?
Absolutely! While I love the juiciness of legs, chicken thighs or breasts work great too. Just adjust the cooking time as they might cook faster than the legs.
How can I make sure the skin gets really crispy?
The key is patting the chicken dry before marinating and ensuring your oven is properly preheated. Also, avoid overcrowding the baking sheet so the heat circulates well around each piece.
Is it possible to prepare this dish ahead of time?
Yes, you can marinate the chicken and keep it in the fridge overnight. This actually enhances the flavor! Just take it out 30 minutes before baking to come to room temperature.
Expert Tips
- Pat the chicken dry before marinating – it helps the skin get extra crispy when baked.
- Don’t rush the marinating time; the longer it marinates, the more flavorful your chicken will be.
- Use a thermometer to check for doneness – chicken is ready when it reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes after baking; this ensures the juices redistribute for moist, tender meat.
- For a healthier twist, try using skinless chicken legs; they’ll still be delicious with the herby marinade!
Storage
Store any leftover chicken legs in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This helps maintain the crispiness better than a microwave.
More Chicken Recipes
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Baked Chicken Legs
Baked Chicken Legs: This recipe is all about turning simple ingredients into a mouth-watering meal. The chicken legs are marinated in a mix of olive oil, garlic, and herbs, then baked to crispy, juicy perfection.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Preheat your oven to 400°F (200°C). Rinse the chicken legs and pat them dry with paper towels. This helps to get crispy skin.
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In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, and paprika. Season with salt and pepper to taste.
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Place the chicken legs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each leg is well-coated. Let the chicken marinate for at least 30 minutes at room temperature. For more flavor, marinate in the refrigerator for several hours or overnight.
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Arrange the chicken legs in a single layer on a large baking sheet or in a roasting pan. Bake in the preheated oven for 45 minutes to 1 hour, or until the skin is crispy and a thermometer inserted into the thickest part of the leg reads 165°F (74°C).
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Remove the chicken from the oven and let it rest for a few minutes. Serve hot, garnished with lemon wedges and fresh parsley.
Notes
- For the best flavor, marinate the chicken for at least 30 minutes, or overnight in the fridge.
- Ensure your oven is fully preheated before baking for perfectly crispy skin.
- Use a meat thermometer to check for doneness; chicken is ready at 165°F (74°C).
- Let the chicken rest for a few minutes after baking to let the juices settle.
- Garnish with fresh lemon and parsley for an added zest and a pop of color.
Nutrition Information
Serving: 1servingCalories: 399kcal (20%)Carbohydrates: 2g (1%)Protein: 29g (58%)Fat: 30g (46%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 116mg (39%)Sodium: 109mg (5%)Potassium: 329mg (9%)Fiber: 1g (4%)Sugar: 0.4gVitamin A: 391IU (8%)Vitamin C: 12mg (15%)Calcium: 28mg (3%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
