Montreal Spiced Oven Baked Chicken Legs Recipe 425

MONTREAL SPICED OVEN-BAKED CHICKEN LEGS RECIPE - (4.2/5)

Steps:

• Preheat oven to 375 F Lift skin off chicken legs and rub seasoning into meat Pull the skin back over the leg and brush with olive oil Sprinkle seasoning onto skin. Place chicken in a baking dish and bake for about 45 minutes on center rack until fully cooked. Skin should be crispy. Serve with your favorite side dish and veggies.

MONTREAL RUBBED CHICKEN

Steps:

• Preheat oven to 400°F.
• Line a sheet pan with foil and spray lightly with nonstick cooking spray.
• Coat chicken breasts with olive oil.
• In a bowl mix remaining ingredients.
• Rub evenly over top and bottom of chicken breasts, and place on sheet pan.
• Bake for 25-30 minutes or until chicken is lightly browned and done.
• (Note: You can prepare these the same way and grill/broil for 8-10 min on each side).

BAKED CHICKEN LEGS

Steps:

• Preheat the oven to 425 degree F.
• Line a baking sheet with aluminum foil and lightly spray with non-stick cooking oil. Set aside.
• Remove drumsticks from packaging. Pat them dry with paper towels. Place into a bowl or resealable plastic bag. Add oil oil and toss to coat.
• In a small bowl combine seasonings. Add to bowl/bag and toss until chicken is coated.
• Place drumsticks on the baking sheet. Place in a preheated oven and bake for 40-45 minutes or until the internal temperature is 165 degrees or higher.

OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW

Steps:

• For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
• In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
• In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
• Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
• Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
• For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
• For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
• Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
• Serve the chicken with the spicy honey and slaw.

CHICKEN BREAST MONTREAL BY FREDA

Steps:

• 1. Preheat Oven @ 425 Prepare Baking pan lined with Foil, then Spray with cooking spray.
• 2. Place Chicken, Sprayed with cooking spray, or Brush with Olive Oil on prepared foil lined baking sheet. Sprinkle with (seasonings) Montreal Steak seasoning. Garlic is Optional.
• 3. Bake 15-20 min til juices run clear. (DO NOT OVER COOK) Chicken should be Moist and tender and Not Dry. TIP: This recipe can also be ENJOYED "GRILLED". Serve with Loaded Mashed Potatoes and Long Green beans. Excellent Meal idea.

GRILLED MONTREAL CHICKEN

Steps:

• Mix Seasoning, oil, vinegar and water in small bowl. Reserve 2 tablespoons of the marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium-high heat 4 to 5 minutes per side or until chicken is cooked through, basting with reserved marinade during the last few minutes of cooking.