Recipes For Baking Chicken Legs
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Roast chicken legs
- 12-14 chicken drumsticks
- 40ml olive oil
- Salt and pepper, to taste
- 3 potatoes, chopped
- 250g pumpkin, chopped
- 250g sweet potatoes, chopped
- Mixed fresh herbs
- 250g carrot, chopped
- 1 head broccoli
- 1 head cauliflower
- Step 1Preheat oven to 180C.
- Step 2Lightly rub chicken drumsticks with oil and seasoning. Place into a baking dish. Bake for 1 hour.
- Step 3Drizzle pumpkin, sweet potato and potatoes with oil and season. Add herbs. Place in a roasting pan and add to oven. Bake for 45 minutes.
- Step 4Just before serving, steam the cauliflower and broccoli and serve with the chicken and roast vegetables.
Apricot chicken pot roast
- 2 tablespoons extra virgin olive oil
- 2kg whole chicken
- 1 lemon, cut into wedges
- 40g sachet French onion soup mix
- 2 cups apricot nectar
- 1/4 cup brandy (optional)
- 3 garlic cloves, crushed
- 6 sprigs fresh thyme
- 1 large red capsicum, thickly sliced
- 2 red onions, cut into wedges
- 410g can apricot halves, drained
- 1 zucchini, sliced into rounds
- Fresh thyme, to serve
- Fresh flat-leaf parsley sprigs, to serve
- Mashed potato, to serve
- Step 1Preheat oven to 220C/200C fan-forced.
- Step 2Drizzle half the oil into a large, heavy-based flameproof casserole dish. Pat chicken dry with paper towel, including cavity. Place chicken in dish. Fill cavity with lemon. Tie up legs with kitchen string. Tuck wings under chicken.
- Step 3Sprinkle chicken with some of the soup mix. Sprinkle remaining soup mix around chicken. Add nectar, brandy, if using, garlic, thyme and 1⁄2 cup cold water to dish. Drizzle chicken with remaining oil. Season with salt and pepper. Bake for 15 minutes.
- Step 4Reduce oven temperature to 180C/160C fan-forced. Bake for 1 hour. Add capsicum and onion. Bake for a further 45 minutes, adding apricots and zucchini for the last 15 minutes of cooking time, or until juices run clear when thickest part of chicken is pierced with a skewer. Stand for 10 minutes. Using a large metal spoon, skim and discard fat from surface.
- Step 5Sprinkle chicken with parsley. Serve with mashed potato.
Spiced chicken & wedges
- 12 small chicken legs
- 1/2 cup buttermilk
- 1 1/2 cups dried packaged breadcrumbs
- 2 tablespoons cajun seasoning
- 1 teaspoon paprika
- 4 sebago potatoes, peeled, cut into thick wedges
- Olive oil spray
- Lemon wedges, to serve
- Step 1Place the chicken in a large bowl. Pour over the buttermilk and turn to coat.
- Step 2Cover with plastic wrap and place in fridge for 30 minutes to marinate, turning once. Preheat oven to 220C. Line 2 large baking trays with non-stick baking paper.
- Step 3Place the breadcrumbs, cajun seasoning and paprika in a large sealable plastic bag.
- Step 4Add 2 chicken legs and toss until well coated. Place in a single layer, slightly apart, on one prepared tray. Repeat with the remaining chicken and breadcrumb mixture.
- Step 5Spray with oil.
- Step 6Place potato, in a single layer, on the second tray.
- Step 7Spray with oil. Season with salt and pepper. Bake the chicken and potato – swapping oven shelves half way through cooking – for 30-35 minutes, or until golden brown and cooked.
- Step 8Serve with lemon wedges.
Crying leg of lamb with parsnips and sprouts
- 3 garlic cloves, chopped
- 1 teaspoon sea salt flakes
- 60ml (1/4 cup) extra virgin olive oil
- 1.1kg boneless lamb leg, fat scored
- 8 brussels sprouts, halved
- 4 (about 800g) parsnips, trimmed, peeled, halved lengthways
- 2 brown onions, peeled, cut into thick rounds
- 10 sprigs fresh thyme
- 40g (1/2 cup) finely grated parmesan
- 125ml (1/2 cup) red wine
- 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
- 3 teaspoons fresh thyme leaves, extra
- Step 1Preheat oven to 220C/200C fan forced. Use a mortar and pestle to pound the garlic, salt and 1 tablespoon oil to a paste. Heat 1 tablespoon remaining oil in a large flameproof roasting pan over medium-high heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a plate. Rub garlic mixture into fat side of lamb, rubbing into the incisions.
- Step 2Place sprouts, parsnips and onion in the pan. Drizzle with remaining oil. Scatter over half the thyme. Place a rack over the vegies. Place lamb on rack. Scatter remaining thyme over lamb. Roast for 35 minutes. Transfer lamb to a large platter. Cover with foil and set aside to rest. Remove rack. Sprinkle vegies with parmesan and bake for a further 5-10 minutes until crisp. Transfer to the platter with the lamb.
- Step 3Place wine in the roasting pan over medium-high heat. Simmer, scraping base with a wooden spoon, for 3 minutes or until reduced. Add stock and extra thyme. Simmer for a further 5 minutes or until mixture has thickened.
- Step 4Serve lamb with the vegies and red wine sauce.
Tandoori chicken drumsticks
- 1/4 cup tandoori paste
- 3 teaspoons lemon juice
- 1/2 cup plain yoghurt
- 8 large (1.3kg) chicken drumsticks
- 1 garlic clove, crushed
- 1/4 teaspoon ground cumin
- 1/2 small Lebanese cucumber, chopped
- 1 cup firmly packed baby spinach
- Steamed Basmati rice, to serve
- Step 1Combine tandoori paste, 2 teaspoons lemon juice and 2 tablespoons yoghurt in a large bowl. Add drumsticks. Toss to coat. Cover. Refrigerate for 2 hours or overnight, if time permits.
- Step 2Combine garlic, cumin, cucumber, remaining lemon juice and remaining yoghurt in a bowl. Cover. Refrigerate.
- Step 3Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Heat a greased barbecue plate or chargrill on medium-high heat. Cook drumsticks for 5 minutes each side or until browned. Transfer to prepared tray. Bake, covered, for 20 to 30 minutes or until cooked through.
- Step 4Spoon rice into bowls. Top with drumsticks. Add spinach to baking tray. Toss to coat in juices. Top drumsticks with spinach mixture and remaining tray juices. Serve with yoghurt mixture.
Ricotta and herb chicken
- 150g fresh ricotta
- 2 tablespoons chopped fresh continental parsley
- 2 tablespoons chopped fresh basil
- 1 garlic clove, crushed
- Olive oil, to grease
- 1 warm roast chicken
- 1 tablespoon olive oil, extra
- Step 1Place the ricotta, parsley, basil and garlic in a small bowl. Season with salt and pepper, and stir until well combined.
- Step 2Preheat oven to 180°C. Lightly brush a baking tray with oil to grease. Place the chicken, breast-side up, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut the breast in half along the breastbone. Open the chicken and cut along either side of the backbone. Discard backbone. Cut around the legs, between the thigh and breast pieces.
- Step 3Place chicken on tray. Carefully lift the skin from the cut side of 1 chicken piece. Place one-quarter of the ricotta mixture over the chicken and replace the skin to enclose. Repeat with remaining chicken and ricotta mixture. Drizzle over the extra oil. Bake for 15 minutes or until heated through. Divide among serving plates. Serve with the potatoes, salad and capsicums.