OVEN ROASTED CHICKEN LEGS (THIGHS & DRUMSTICKS) - EATING ...
Oven Roasted Chicken Legs - either thighs, drumsticks, or even whole; can be the easiest dinner one can make when the time is scarce. 5 minutes prep time is all you'll need.
Provided by Edyta
Categories Dinner Main Course Main Dish
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 3
Number Of Ingredients 13
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.
Nutrition Facts : Calories 462 kcal, CarbohydrateContent 2 g, ProteinContent 33 g, FatContent 34 g, SaturatedFatContent 8 g, CholesterolContent 187 mg, SodiumContent 955 mg, ServingSize 1 serving
ROASTED VEGETABLE CHICKEN RECIPE | ALLRECIPES
A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!
Provided by sal
Categories Whole Chicken
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
- Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
Nutrition Facts : Calories 458.6 calories, CarbohydrateContent 39.7 g, CholesterolContent 97 mg, FatContent 17.4 g, FiberContent 6.2 g, ProteinContent 35.2 g, SaturatedFatContent 4.9 g, SodiumContent 147.8 mg, SugarContent 6.8 g
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