HOW TO MARINATE CHICKEN LEGS RECIPES

Steps:

• Combine buttermilk, salt, and pepper in a large bowl. Add chicken pieces and marinate at room temperature for 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking pan with foil and place in the oven.
• Combine cornstarch, panko, smoked paprika, Greek seasoning, onion powder, poultry seasoning, salt, and pepper in a large resealable bag.
• Remove chicken legs from buttermilk, drain, and dip legs one at a time into the dry coating mixture.
• Remove pan from the oven with pot holders and add 1 tablespoon melted butter to the pan. With a pastry brush, spread melted butter all over the pan.
• Lay coated chicken legs into the pan. Pour half of the melted butter over chicken legs.
• Roast in the preheated until chicken is no longer pink at the bone and the juices run clear, about 40 minutes, turning over at the halfway point. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drizzle with remaining melted butter and serve immediately.

Steps:

• Preheat the oven to 425F.
• In a bowl combine: olive oil, lemon juice, garlic, salt, pepper, 1/2 teaspoon of sweet paprika, turmeric, oregano, thyme and cayenne;
• Place the chicken in the oven-safe dish like casserole or cast-iron skillet;
• Pour the mixture over the chicken and rub it on both sides; (This can be done a night before and kept refrigerated before cooking);
• Place the chicken skin side up and sprinkle with the remaining 1/2 teaspoon of sweet paprika (for more intense color); Transfer the casserole to the hot oven.
• Roast the chicken for 40-45 minutes or until the internal temperature reaches 165F;
• After about 20 minutes of roasting, you can add a little pat of butter on each piece of chicken for crispier skin. It is an optional step and can be omitted;
• Once the chicken reaches 165 F remove from the oven and let rest for 5 minutes before serving.