Easy Oven Roasted Chicken Legs Recipes
OVEN ROASTED CHICKEN LEGS
Slow and low heat is the key to tender and juicy oven roasted chicken legs. This simple recipe makes an easy main dish for any night of the week.
Provided by Beth - Budget Bytes
Time 1h40m
Number Of Ingredients 3
Steps:
- Preheat the oven to 300 degrees. Lightly coat the inside of a casserole dish with non-stick spray.
- Pat the chicken dry with a paper towel, then smear butter over the surface of the skin. Sprinkle the lemon pepper seasoning liberally over both sides of the chicken pieces. Place the seasoned chicken in the casserole dish.
- Cover the dish with aluminum foil and bake for one hour at 300ºF. Baste the chicken once half way through. After one hour, remove the foil, baste again, and turn the heat up to 425ºF. Continue to bake the chicken at the higher temperature for 20-30 minutes, or until the skin has achieved the desired level of brownness. Serve with the juices spooned over top or with bread for dipping.
Nutrition Facts : ServingSize 1 leg quarter, Calories 787 kcal, Carbohydrate 12.6 g, Protein 59.35 g, Fat 60.65 g, Sodium 799.65 mg
BAKED CHICKEN LEGS
Tender, juicy chicken legs that are tossed in seasonings and baked until they have a crispy skin!
Provided by Julie Evink
Categories Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degree F.
- Line a baking sheet with aluminum foil and lightly spray with non-stick cooking oil. Set aside.
- Remove drumsticks from packaging. Pat them dry with paper towels. Place into a bowl or resealable plastic bag. Add oil oil and toss to coat.
- In a small bowl combine seasonings. Add to bowl/bag and toss until chicken is coated.
- Place drumsticks on the baking sheet. Place in a preheated oven and bake for 40-45 minutes or until the internal temperature is 165 degrees or higher.
Nutrition Facts : Calories 310 kcal, Carbohydrate 2 g, Protein 27 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 139 mg, Sodium 743 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SIMPLE BAKED CHICKEN LEGS
We have some family members who love chicken legs, and every now and then, I have enough to treat them. This recipe starts with a simple salt water brine that makes them tender and juicy and removes discoloration that is sometimes found along the bone. Season it up with Italian flavors, as suggested, or use your own favorite combo!
Provided by Bibi
Categories Chicken Legs
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken legs in a medium bowl.
- Stir water and salt together in a separate bowl until salt dissolves. Pour salt water over the chicken legs, cover, and refrigerate for at least 1 hour, or up to 24 hours.
- When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to accommodate the chicken legs without crowding them, about 8-inch square.
- Drain chicken legs and pat dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place in the prepared pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Arrange on a platter and garnish with rosemary sprig. Serve warm.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 0.2 g, Cholesterol 141.3 mg, Fat 34.3 g, Fiber 0.1 g, Protein 30.9 g, SaturatedFat 7.1 g, Sodium 3021.8 mg
EASY BAKED CHICKEN DRUMSTICKS
These easy baked chicken drumsticks are crispy on the outside, and moist on the inside--a flavorful, cheap meal to make any time!
Provided by Le12ahw
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a glass baking dish with aluminum foil.
- Spread 1/4 cup of olive oil over the bottom of the prepared baking dish and line up drumsticks on top, alternating directions so that they fit. Top with 1 tablespoon of butter each, on the thick part of the chicken. Sprinkle with garlic salt, seasoned salt, salt, and pepper.
- Bake in the preheated oven for 35 minutes. Cover chicken with remaining olive oil; continue to bake until juices run clear and chicken is no longer pink in the centers, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 0.1 g, Cholesterol 97.3 mg, Fat 34.5 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 155.4 mg
CRISPY BAKED CHICKEN LEG QUARTERS (VERY EASY, ONE DISH)
This is one that I adapted from Recipe #199636 after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy! UPDATE 11/13/15: THANK YOU for all of the great reviews! I am so glad it's such a hit! Make sure you check out the reviews for some other ideas on how to switch it up a little (but the original is still my personal favorite).
Provided by PSU Lioness
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
- Remove excess fat from chicken quarters.
- Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
- Brush the chicken (under the skin) with soy sauce.
- Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
- Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
- Brush both sides of the leg quarters with soy sauce.
- Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
- Place on middle rack in over and bake uncovered for an hour.
- After an hour, increase oven temp to 400 and bake 15 minutes.
- Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
- Let stand for 5 minutes before serving.
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- Place all of the ingredients in a large ziploc bag and seal it. Use your hands to squish the bag around so that the chicken legs get fully coated with the buttery spread and spices.
- Bake at 400 degrees about 45 minutes, or until the chicken legs reach an internal temperature of 165 degrees when taken with a meat thermometer. Turn the chicken legs once halfway through the baking time so that both sides get golden brown.
HOW TO ROAST CHICKEN LEGS: SIMPLE BAKED CHICKEN LEGS …
2020-07-16 How to Roast Chicken Legs: Simple Baked Chicken Legs Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 2 min …
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- 1. Make the marinade. In a large bowl, combine olive oil, soy sauce, lemon juice, salt, black pepper, garlic powder, onion powder, and paprika. Pat chicken dry with paper towels. Add the chicken legs to the marinade and toss to coat. Marinate at room temperature for 20 minutes, or refrigerate up to overnight. 2. Preheat the oven to 400 degrees. For easy cleanup, line a baking sheet or shallow baking dish with aluminum foil. Place chicken legs skin side up on the foil-lined baking sheet. 3. Bake chicken legs for 40 to 50 minutes until the juices run clear and a meat thermometer or instant read thermometer registers an internal temperature of 165 degrees Fahrenheit. For crispy skin, place the chicken under the broiler until the skin is dark brown, about 5 more minutes. Remove from the oven, tent with foil, and rest for 10 minutes before serving.
- When you've finished your chicken dinner, save the bones—they make a [wonderful chicken stock](https://www.masterclass.com/articles/learn-how-to-make-chicken-stock-with-chef-thomas-kellers-chicken-stock-recipe).
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
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