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Tagged:
- chicken
- garlic
- green onions
- lemons
- olive oil
- oregano
- parsley
- red pepper flakes
- red wine vinegar
Baked Chicken Legs (Drumsticks)
Ingredients
- 1 cup (slightly packed) fresh parsley leaves (about 1 fairly large bunch)
- 4 green onions, root ends trimmed, cut into thirds
- 2 tsp dried oregano
- 3 garlic cloves, peeled and smashed
- 1/2 cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- 1/2 tsp red pepper flakes (adjust to desired heat level)
- 1 1/2 tsp salt (plus a few pinches), or season as desired
- 1/2 tsp freshly ground black pepper
- 10 large (3.5 lb to 4 lb) chicken drumsticks (bone-in skin-on)
Instructions
- To a food processor add parsley, green onions, oregano, garlic and red pepper flakes. Pulse in short bursts about 10 times or so until roughly chopped.
- Pour in olive oil, red wine vinegar, lemon juice and process until herbs are somewhat finely minced and liquids come together, about 5 to 10 seconds (stop and scrape down processor if needed).
- Scoop out 1/4 cup of the herb mixture into a bowl and season that with a few pinches of salt. Cover and refrigerate.
- Season remaining mixture with 1 1/2 tsp salt and 1/2 tsp pepper (you should have about 3/4 cup remaining herb mixture).
- Place chicken legs in a gallon size resealable bag. Pour 3/4 cup herb mixture over chicken legs. Seal bag while pressing out excess air then rub marinade over chicken legs to evenly cover.
- Transfer to fridge and let marinate 1 hour and up to 24 hours.
- Move oven rack up one level from center. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet ).
- Roast legs in preheated oven for 25 minutes. Remove from oven and turn legs to opposite side.
- Return to oven and continue to roast until cooked through (center is 165 in thickest portion) about 20 to 25 minutes longer.
- Tip during baking: If you find the legs haven’t quite browned enough then broil during the last few minutes. If they are over-browning you can loosely tent with foil near the end.
- For crispy skin serve as is, or for more flavor brush with the remaining unused 1/4 cup chimichurri herb mixture (not what the chicken marinated in!). If you don’t end up using that remaining 1/4 cup then toss it with a vegetable side such as roasted red potatoes or corn.
Notes
- Nutrition estimate based on half of the oil and salt being consumed, and using 3.75 lb chicken legs.
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