Chicken Legs
We don’t eat as much chicken in the chaos house as we should. It is an excellent, healthy and less expensive, protein source. It’s just that chicken seems so boring. I mean its just chicken. You don’t need a recipe to cook chicken, you just cook it. I forget sometimes that food doesn’t need to be complicated or extravagant to be delicious. Take these chicken legs. Some friends of ours make these chicken legs all the time and they are always great, but there isn’t a thing to it. In fact, this was one of the best meals we’ve had in a long time as far as ease, flavor, and child cooperation-and it’s barely even a recipe.
Baked Chicken Legs
serves 6, prep 10 min, cook 40 min- 4 lbs chicken legs (this was about 20 legs or about 3-4 legs per person)
- salt and pepper or seasoned salt
- 2 tbsp olive oil
- hot sauce if desired (like Frank’s
)
- Heat oven to 475°. Dry chicken legs by pressing them all over with a paper towel (do this even if they seem dry already, it will help the spices stick).
- In a large bowl or plastic bag, toss chicken legs with salt and pepper or seasoned salt (I used salt, pepper, garlic powder, onion powder, and paprika).
- Add about 2 tbsp of oil to the bowl or bag and toss until legs are coated.
- Spread legs onto one or two rimmed baking sheets or roasting pan and place in the oven.
- Cook, using tongs to flip legs occasionally, approx 40 minutes or until meat easily separates from the bone.
- Broil chicken legs briefly until skin browns and crisps slightly. Flip if desired.
- If desired you can brush or toss some of the legs with hot sauce or serve plain or serve sprinkled lightly with Parmesan cheese.
In the picture above is also our homemade rice-a-roni. Meals like these are nice because the oven does all the work, giving you time to make sides or clean up the kitchen. Also, it is a great way to prepare a lot of meat at once, to eat for leftovers or in salads, or to take to work for lunch.
March 2nd, 2010 at 9:35 pm
I love chicken! I find it to be so diverse and most people who eat mat like it!
March 2nd, 2010 at 9:35 pm
oops… *meat!
March 3rd, 2010 at 1:02 am
I totally agree with you – chicken can seem boring sometimes, and it’s easy to overlook. But it’s delicious when done right. Just have to avoid drying it out!
March 3rd, 2010 at 7:40 am
I would love this, actually i would love everything on that table except sprouts.
March 3rd, 2010 at 11:38 am
Made with thighs and legs, roasted or baked chicken with sides is my go to weeknight meal. And it is a good reminder to simplify.
The homemade rice-a-roni was the first thing I noticed in the picture. I’ve been telling myself since the original posting that I was going to make that… printing right now…
March 23rd, 2010 at 2:34 pm
I loved chicken legs as a kid. They were the first thing I went for. LOVE dark meat! This sounds really good and easy.
March 24th, 2010 at 6:14 pm
Where have chicken legs been all my life? I had no idea they could be so good. This recipe made the BEST chicken legs I have ever made and had.
My 3 year old, who NEVER eats, had 2 1/2!
Thanks, Katie!!
March 30th, 2010 at 10:50 am
These look terrific! I had to follow the rave reviews from Dine and Dish. I can’t believe they’re so simple. Will definitely be giving them a try soon. Thanks!
March 30th, 2010 at 2:12 pm
I came from Dine and Dish, too. I’m going to bookmark this recipe. Thanks for sharing.
March 30th, 2010 at 10:04 pm
Trust me ladies… as Katie says “stupidly simple” and soooooo delicious!
April 4th, 2010 at 3:04 pm
A silly question but how much salt, pepper, onion powder etc do you use for the 4lb of chicken legs? 1 tsp of each? Thanks!
June 10th, 2010 at 1:22 pm
We just had these for dinner, along with your homemade rice-a-roni, and they were a big hit!! The chicken legs bake up so nice and the flavor is just wonderful. And it’s SO easy! My kids were fighting over the last chicken legs.