Food and Drink

Baked Chicken Legs (Drumsticks)

Easy and flavourful Oven Baked Chicken Legs! In this recipe, the drumstick portion of the leg is marinated then roasted on a sheet pan in a hot oven until beautifully browned and perfectly cooked. It’s a simple dish perfect for any day of the week.

Chicken, lemon, garlic and fresh herbs are always a combination you can’t go wrong with and this recipe is proof. Simple fresh flavours are usually the best flavour enhancers.

Baked Chicken Legs Recipe Ingredients

– 1 cup fresh parsley leaves (about 1 fairly large bunch)
– 4 green onions, root ends trimmed, cut into thirds
– 2 tsp dried oregano
– 3 garlic cloves, peeled and smashed
– 1/2 cup olive oil
– 2 Tbsp red wine vinegar
– 2 Tbsp fresh lemon juice
– 1/2 tsp red pepper flakes (adjust to desired heat level)
– 1 1/2 tsp salt (plus a few pinches), or season as desired
– 1/2 tsp freshly ground black pepper
– 10 large (3.5 lb to 4 lb) chicken drumsticks

How to Make Baked Chicken Drumsticks Marinade

  1. To a food processor, add parsley, green onions, oregano, garlic and red pepper flakes. Pulse in short bursts about 10 times or so until roughly chopped.
  2. Pour in olive oil, red wine vinegar, lemon juice and process until herbs are somewhat finely minced and liquids come together, about 5 to 10 seconds (stop and scrape down processor if needed).
  3. Scoop out 1/4 cup of the herb mixture into a bowl and season that with a few pinches of salt. Cover reserved herb sauce and refrigerate.
  4. Season the remaining mixture with 1 1/2 tsp salt and 1/2 tsp pepper (you should have about 3/4 cup remaining herb mixture).
  5. Place chicken legs in a gallon-size resealable bag. Pour 3/4 cup herb mixture over chicken legs. Seal bag while pressing out excess air then rub marinade over chicken legs to evenly cover.
  6. Transfer to fridge and let marinate 1 hour and up to 24 hours.

source – cooking365coza

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