Tender Oven Baked Chicken Legs

Tender Oven Baked chicken M

These oven baked chicken legs are so versatile and are a great base for spices.  They are inexpensive, easy to make and taste great!!! They do not require much hands-on time, at all. You can marinate them a day in advance.  Combine all the ingredients in a bowl, wrap well with plastic wrap and refrigerate; bake when you ready.  It’s that easy.

 

***(By placing on the cookie rack the excess fat will drip onto the bottom of the pan allowing the skin to crisp up.) ***I highly recommend wrapping a baking sheet in tin foil so you don’t have a ton of clean up when you are finished.

Oven baked chciken

Ingredients
2 pounds chicken thighs and drumsticks
4 cloves garlic, crushed
2 Tbsp. mayonnaise
1 Tbsp. yellow mustard
1 Tbsp. ketchup
1 Tbsp. paprika
1 tsp. cumin
Salt and black pepper to taste

 
Directions
Preheat oven to 420 degrees F.
In a large bowl toss and coat the chicken with all the ingredients, wrap well with plastic wrap and refrigerate for 20-30 minutes;  arrange chicken in baking sheet on cookie rack.
Place in oven and roast for about 40-45 minutes or until they are crispy golden brown.

DSC_0484

Serve with salad, pasta or mashed potatoes.

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Enjoy!!! 

Tender Oven Baked Chicken Legs

Rating: 51

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4

Tender Oven Baked Chicken Legs

These oven baked chicken legs are so versatile and are a great base for spices. They are inexpensive, easy to make and taste great!!! They do not require much hands-on time, at all. You can marinate them a day in advance. Combine all the ingredients in a bowl, wrap well with plastic wrap and refrigerate; bake when you ready. It's that easy.

Ingredients

  • Ingredients
  • 2 pounds chicken thighs and drumsticks
  • 4 cloves garlic, crushed
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. yellow mustard
  • 1 Tbsp. ketchup
  • 1 Tbsp. paprika
  • 1 tsp. cumin
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 420 degrees F.
  2. In a large bowl toss and coat the chicken with all the ingredients, wrap well with plastic wrap and refrigerate for 20-30 minutes; arrange chicken in baking sheet on cookie rack.
  3. Place in oven and roast for about 40-45 minutes or until they are crispy golden brown.
  4. Serve with salad, pasta or mashed potatoes.

Notes

(By placing on the cookie rack the excess fat will drip onto the bottom of the pan allowing the skin to crisp up.)

I highly recommend wrapping a baking sheet in tin foil so you don’t have a ton of clean up when you are finished.

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One comment

  1. Lena K says:

    Inessa, I made this for dinner and my family loved them. Thank you so much for your wonderful recipes. God bless

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