Baked Chicken Legs Recipe
This hands-off Baked Chicken Legs recipe is simple and versatile. It can be made with either whole leg quarters, drumsticks, or thighs that marinate with bright flavors from olive oil, apple cider vinegar and fresh thyme, along with pantry seasonings and spices. A perfect combination of ingredients that infuses the chicken legs with extra flavor, and makes them extra tender and juicy! Your familia will love it!
Servings: 4 Servings
- 2.5 lbs chicken legs whole leg quarters, drumsticks, or thighs
- 1/4 cup olive oil plus a drizzle more for baking
- 2 Tablespoons apple cider vinegar
- 1 teaspoon whole grain mustard
- 1 Tablespoon Brazilian sofrito or 4-5 cloves of garlic minced
- 1 teaspoon fresh thyme from about 4 sprigs, plus more for baking
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/8 teaspoon ground cumin
- 1 teaspoon kosher salt
- pinch black pepper
Place the chicken legs in a gallon size ziplock bag, or large bowl. Set aside.
Add all the other ingredients to a small to medium bowl and whisk to combine.
Pour the mixture into the bag/bowl with the chicken, and mix to coat. Squeeze as much air out of the bag as possible when you're sealing it to ensure that the marinade doesn't leak out and also to coat the chicken as well as possible.
Let the chicken legs marinade 2-4 hours in the refrigerator.
Remove the chicken legs from the fridge about 30 minutes before you intend to bake them.
Preheat your oven to 425F.
Drizzle a baking dish with some olive oil. Next, remove the chicken legs from the marinade and arrange them in the baking dish. Sprinkle some more thyme on top and bake for 40-45 minutes, or until an instant read thermometer registers 165F.
Calories: 474kcal | Carbohydrates: 2g | Protein: 27g | Fat: 39g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 733mg | Potassium: 359mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg