Clamato Baked Chicken Legs Recipes

BAKED CHICKEN DRUMSTICKS WITH LEMON AND GARLIC

Steps:

• Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray or a shallow dish and chill in the fridge uncovered for a few hours or overnight (optional.)
• Place the chicken in a large zip bag. In a small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) Add the spices to the chicken in the bag.
• Add the garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let the chicken marinate for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours.
• When ready, heat the oven to 450 degrees F.
• Lightly oil a baking dish and arrange the chicken drumsticks (yes, include the onions and the marinade). Arrange lemon slices in between.
• Bake for 35 minutes or until the chicken is fully cooked and its juices run clear (internal temperature of chicken should register 165 degrees F using an instant read thermometer). If you like, broil for just a few minutes until skins are crispy to your liking.

CLAMATO® BAKED CHICKEN LEGS

Steps:

• Preheat oven to 425 degrees F.
• In a small bowl, combine basil, oregano, cumin, salt and pepper; mix well.
• Place vegetables in bottom of a roasting pan, sprinkle with half of the seasoning mix; add oil and toss to coat well.
• Season chicken legs in a large bowl, with remaining seasoning, toss to coat well.
• Place chicken legs on top of vegetables in roasting pan; cover with aluminum foil; bake in oven for 20 minutes.
• Add Clamato®; cook an additional 40 minutes (chicken is cooked when meat is fork tender).
• Serve with rice or salad.

SIMPLE BAKED CHICKEN LEGS

Steps:

• Place chicken legs in a medium bowl.
• Stir water and salt together in a separate bowl until salt dissolves. Pour salt water over the chicken legs, cover, and refrigerate for at least 1 hour, or up to 24 hours.
• When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to accommodate the chicken legs without crowding them, about 8-inch square.
• Drain chicken legs and pat dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place in the prepared pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Arrange on a platter and garnish with rosemary sprig. Serve warm.