Chicken Legs With Herbed Onion Sauce Recipes

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BAKED CHICKEN LEGS WITH BEST MARINADE



Baked Chicken Legs with Best Marinade image

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. The longer you marinate this, the better (at least 6 hours and ideally overnight).

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 6h50m

Number Of Ingredients 8

4 lbs 14 count Chicken Legs or drumsticks
1/4 cup olive oil ((Use light oil, not extra virgin))
4 garlic cloves (pressed or minced)
4 Tbsp fresh parsley (finely chopped)
3 Tbsp lemon juice from 1 large lemon
2 Tbsp dijon mustard
1 Tbsp salt ((we use fine sea salt))
1/2 tsp black pepper

Steps:

  • In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
  • Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
  • Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

Nutrition Facts : Calories 179 kcal, Protein 12 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 419 mg, ServingSize 1 serving

CHICKEN LEGS WITH HERBED ONION SAUCE



Chicken Legs with Herbed Onion Sauce image

Herbs provide an aromatic flavor to chicken served with tasty onion sauce - a perfect slow cooked dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 5

Number Of Ingredients 9

10 chicken drumsticks (about 2 pounds), skin removed
2 cups frozen (thawed) pearl onions
1/4 cup dry white wine or chicken broth
1/4 cup canned evaporated milk
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon dried tarragon leaves
1/4 teaspoon salt
1/4 teaspoon dried rosemary leaves, crumbled
1 can (10 3/4 ounces) condensed cream of chicken soup

Steps:

  • Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; pour over chicken.
  • Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 230, Carbohydrate 11 g, Cholesterol 105 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg

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