Slow Roasted Chicken Legs Recipes

SLOW-COOKED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a baking pan with cooking spray.
• Arrange chicken drumsticks on the baking pan. Sprinkle Cajun seasoning, poultry seasoning, garlic powder, salt, and pepper over chicken. Sprinkle flour on top. Spray cooking spray over chicken. Cover baking pan with aluminum foil.
• Bake in the preheated oven until juices run clear, about 2 1/2 hours. Uncover and spread barbeque sauce evenly over chicken.
• Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more.

SIMPLE SLOW ROAST CHICKEN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

FOOLPROOF SLOW ROAST CHICKEN

Steps:

• Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
• Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
• Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

SLOW ROASTED CHICKEN LEGS

Steps:

• Heat oven to 300F, 150C (fan) Wipe around your baking tray with the oil. Place the chicken legs into the tray and smear each with butter and sprinkle on the mixed herbs. Season. Cover tightly with foil. Bake for one hour basting after half an hour.
• After an hour increase the temperature of the oven to 400F, 200C (fan) and roast for another half hour uncovered. Now is the time to add any roast vegetables that you may want. After half and hour take the chicken out to rest and make a gravy from the juices.
• To make the gravy: Mix a couple of tablespoons of plain flour to the chicken juices to make a loose paste and cook gently for a minute. Crumble in a chicken stock cube and gradually add 1/2-3/4 pint of water stirring well until bubbling and thickened. Season if required.

SLOW ROASTED CHICKEN LEG QUARTERS

Steps:

• Preheat your oven to 300F.
• Spray your baking sheet with cooking spray.
• Pat dry your chicken. Season your chicken legs on both sides with approximately 1/4 teaspoon of each: salt, pepper, and paprika. Cover the sheet with aluminum foil and place it in the middle rack in the oven.
• Roast the chicken covered in 300F for 1 hour and 30-40 minutes* (See Recipe Notes below)
• Remove the foil, raise the temperature of the oven to 425F.
• Spoon some of the juices over the chicken. If needed add some water to the sheet pan.
• Roast the chicken on high temperature for another 10-15 minutes* (See Recipe Notes) Serve warm.