Yield 2 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F (190 degrees C). Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Time 50m Number Of Ingredients 6 Steps:
Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven safe rack on top. (I use this set, which includes the baking sheet and rack that fits perfectly.) Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack. Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper. Bake the chicken legs in the oven for 25 minutes. Flip and bake for another 10-20 minutes, until the internal temperature reaches at least 165 degrees F (74 degrees C). Let the chicken rest for 5 minutes before serving.
Time 1h15m Yield 6 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Time 1h10m Yield 2 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 400°F. In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes. Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil. Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all. Roast uncovered for 35-40 minutes at 400°F. Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh. Remove from oven and allow to rest for 10 minutes before serving.
More about “crispy baked rosemary garlic chicken legs recipes”
Time 1h20m Yield 4 servings Number Of Ingredients 6 Steps:
Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.) Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.
