Herbed Roast Chicken Legs Recipes

BAKED HERB CHICKEN DRUMSTICKS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
• In small bowl, mix rosemary, thyme, mustard, oil and salt. Brush or rub mixture over chicken. Place on cookie sheet.
• Bake 25 minutes, turning once, or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

GARLIC, LEMON, AND HERB RUBBED LEGS

Steps:

• In a medium bowl stir together all ingredients except the chicken. Reserve 2 tablespoons of the mixture for the grilled flat bread. Add the chicken to the bowl, and toss with herb mixture so that all pieces are well coated. Cover and place in refrigerator for at least 2 hours and as long as overnight.
• Heat a grill or grill pan over medium heat. Be sure to oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling.
• Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving.

HERB ROASTED CHICKEN

Steps:

• In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.
• Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
• Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
• When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving.
• After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
• To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy

HERBED ROAST CHICKEN

Steps:

• In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

30-MINUTE HERB ROASTED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 450 degrees F (230c)
• Add drumsticks to a large bowl along with olive oil, lemon juice, garlic, dried herbs and salt
• Toss to coat well and place on baking sheet
• Bake at 450 F (230c) for 15 minutes then flip chicken
• Switch oven to broil, top with lemon slices and cook for an additional 5 minutes until internal temperature of chicken reaches 165 F (74c)
• Garnish with fresh herbs and fresh lemon juice for serving

ROASTED CHICKEN RUB

Steps:

• Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

BAKED HERB & GARLIC CHICKEN DRUMSTICKS RECIPE

Steps:

• Preheat oven to 400°F. Grease baking sheet with 1 tbsp olive oil.
• Place drumsticks on greased baking sheet, leaving room between each drumstick.
• Coat remaining drumsticks with remaining 2 tbsp olive oil evenly.
• In a small bowl, mix all spices and herbs together until combined (garlic powder, onion powder, cayenne pepper, oregano, basil, sage, kosher salt and black pepper).
• Rub spice mixture into drumsticks evenly.
• Bake drumsticks for 25 minutes. Turn drumsticks over and bake for an additional 20-25 minutes, or until drumsticks reach an internal temperature of 165°F.

HERB ROASTED CHICKEN DRUMSTICKS & POTATOES

Steps:

• Preheat oven to 450°F.
• In large bowl, toss potatoes and onion with olive oil and half of the spice/herb mixture. Spread evenly in large rimmed sheet pan.
• In same bowl, toss drumsticks with remaining spice mixture. Position the drumsticks on top of the potato mixture.
• Roast for 20 minutes. Remove from oven and stir potatoes. Return pan to oven and roast for an additional 10 minutes, or until an instant read thermometer inserted in the thickest part of the leg reads 165°F.
• Serve immediately.

HERB BAKED CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
• In a small bowl, mix together all of the spices and set aside.
• Place the chicken drumsticks into a large bowl. Make sure they have already been pat dried with a paper towel. Add olive oil and using your hands, toss to coat.
• Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
• Arrange the drumsticks on the prepared baking sheet and roast for 30 minutes. Then flip the drumsticks and roast for additional 25-30 minutes. If desired, broil for 2-3 minutes for extra crispy skin.

HERBED ROAST CHICKEN LEGS

Steps:

• Preheat oven to 350°F.
• Beat together the mascarpone, sour cream, butter, herbs, lemon rind, salt and pepper.
• With your finfers gently loosen the chicken skin to create a pocket, try also to loosen the skin of the drumstick. Using a small spoon or your fingers push a 1/4 of the herb mixture into the pocket, even it out and fold the skin back in place.
• Repeat with the other legs.
• Drizzle a few drops of olive oil over the chicken, massage it in allover the flesh with your hands, sprinkle with salt and pepper.
• Place in a roasting tin, roast on 350F for 35-45 minutes.
• Baste once or twice during cooking.