We loved this. We had bbq marinated chicken from the store, Here are some of the questions you may have about baking chicken legs. I will answer them all throughout this post.Tiffany Twieg saysHiya Brian, and rice. You probably already have all the ingredients already!Chicken leg drumsticks (all chicken pieces) must reach an internal temperature of 165° to be properly cooked., Bake the chicken drumsticks uncovered for 45 to 50 minutes.
I don't really have an excuse maybe just because that is something special for when I go out., Melt the butter and pour it into a 9×13-inch baking dish. Place the chicken in the dish and turn it to coat in the butter.Chicken drumstick meat is incredibly flavorful and also a very inexpensive cut of meat. It seems I can always find a big pack of chicken legs on sale at the supermarket. They are a great way to feed a crowd while keeping on a budget! Serve them with and some steamed broccoli for a delicious Asian inspired meal., close and shake the bag to make sure all the chicken pieces get coated with the marinade. I like to massage the chicken a bit just to make sure the marinade penetrates every piece of chicken. Marinate for 30 minutes or overnight.Active effort time: just over 10 minutes., How Long to Bake Chicken Legs
Ziplock bag (gallon size) or large mixing bowl, I changed nothing. It was perfect! Thanks Nagi . for another winner!Have made this a few times now so thought it's about time I comment. Such an easy recipe that anyone can do. Takes no time at all and the flavours are great. Have made it about 5 times without fail and I will be keeping this one on my repertoire. By the way your smashed roast potatoes are the only way I make roast potatoes now. Could never master the traditional way of cooking them but the smashed roast potatoes never fail. Love all your recipes. 😊Made this chicken recipe last night and it was awesome!!! So easy to do and so flavourful! I took the drumsticks out at the 50 minute mark as I could tell they were perfectly done (but organic free-range poultry does tend to cook faster). Thanks Nagi for yet another fantastic recipe. PS: 20 pound turkey is dry brining as I type this in preparation for tomorrow's Easter dinner. It was a hit at Christmas.WILLIAM saysAbsoluteI made this recipe tonight for my husband and I. It was ABSOLUTELY delicious. The chicken was so juicy. I could've eaten all 6 legs. I was able to display some self control BUT I already can't wait for lunch tomorrow. Thank you for such a simple, Enjoy!I put the drumsticks under the broiler 25-30 min turning often when the skin starts to pull away from the bottom of the bone it's usually done but you should check the bone near the thickest part of drumstick for blood if you can still see blood try another 5 minutes but checking like every 30 to 40secs so it does not burn. makes perfect drumsticksI find the recipe super easy to follow and it works well. I make it regularly in a 2-week rotating menu (every other week) & keep leftovers for lunch or a snack. I add hoisin sauce to the marinade and use red chili paste. I also sauté whatever veggies I use in the sauce. It's light and super yummy!! The pic is 13-bone-in wings and asparagus.We value your privacyHi, it's finger lickin' good!