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Serving: Serve your crispy baked chicken legs with a side of your favorite vegetables or a refreshing salad. The lemon and garlic marinade give the chicken a burst of flavor that pairs well with just about anything.
Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake in the oven at 350°F (175°C) for 10–15 minutes, or until heated through.
Variations:
Spicy Baked Chicken Legs: Add 1 tsp of cayenne pepper or chili powder to the marinade for a spicy kick.
Honey Mustard Chicken Legs: Mix in 2 tbsp of honey and 1 tbsp of Dijon mustard to the marinade for a sweet and tangy twist.
Herb-Infused Chicken: Swap out the thyme for rosemary, oregano, or basil for a different herb profile.
FAQ:
Q: Can I use chicken thighs or wings instead of drumsticks?
A: Yes! You can use chicken thighs or wings, but the cooking time may vary slightly. Be sure to check the internal temperature for doneness.
Q: How can I ensure the chicken is crispy?
A: Make sure the chicken is spaced out evenly on the baking sheet to allow air circulation, and avoid overcrowding. For extra crispiness, you can broil the chicken for the last few minutes of baking.
Q: Can I make this recipe with skinless chicken?
A: While the skin adds flavor and crispiness, you can make this recipe with skinless chicken. Just keep an eye on the cooking time to ensure the chicken remains juicy.
Conclusion:
Baked chicken legs are an incredibly simple yet flavorful meal that can be prepared with minimal effort. The combination of lemon, garlic, and herbs brings out the best in the chicken, leaving you with tender meat and a crispy, golden exterior. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe will not disappoint!
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