Whether you’re cooking for yourself or your family, these Easy Baked Chicken Legs will surely be a hit! The uncomplicated ingredients and minimal prep time make it an ideal dish for a midweek meal. Plus, with only two tablespoons of olive oil in the recipe, you can feel good about serving this delicious meal without worrying about unhealthy fats or extra calories.
Chicken Leg Buying Guide
When buying chicken, look for organic or free-range chickens, as they will be of higher quality than their lower-grade counterparts. Check that the skin is not overly dry and that the legs look plump and firm with pink-colored meat. If possible, opt for air-chilled legs over those that have been water-chilled to maintain their flavor and texture. Finally, if you’re buying pre-packaged chicken legs, look for ones labeled as “no-antibiotics” or “hormone-free.” If you don’t have a thermometer, you can cut into one of the larger pieces to ensure that there is no pink in the meat and the juices run clear. Olive Oil – Extra-virgin or regular olive oil will suit this recipe. Garlic – Fresh garlic will give the best flavor to this dish, but you can also substitute it with a teaspoon of garlic powder added to the spices. Mustard – Dijon mustard is a great option for this recipe, but you can also use yellow, spicy brown, or whole-grain mustard. Seasoned Salt – You can use any seasoned salt you like or swap it out for kosher salt if needed. Paprika – Sweet paprika is a milder option, while smoked paprika will add an intense smoky flavor to the chicken. Onion Powder – Granulated onion can also be used in place of the powdered version.
Step By Step Instructions
Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper or foil. Combine the oil, minced garlic, and mustard in a small mixing bowl, stirring until well blended. In another bowl, mix together the seasoned salt, pepper, paprika, and onion powder. Place the chicken legs in a large resealable plastic bag, then pour the mustard and garlic mixture over them. Seal the bag and toss until the drumsticks are coated. Place them on the prepared baking sheet. Bake for 30 minutes or until the internal temperature reaches 165°F/74°C. Remove from oven, let cool for 5 minutes, then serve. Enjoy! Freezing Instructions: Once cooled, wrap each piece of chicken in plastic wrap or aluminum foil and place them in a resealable freezer bag. Make sure to squeeze out as much air as possible and label the bag with the contents and date before freezing. When ready to eat, let the chicken legs thaw overnight in the refrigerator or reheat them from frozen. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
