chicken leg

If you can bake chicken, you can make dinner over and over again. This is a simple recipe with salt, pepper, and olive oil, but so versatile. 

Classic Baked Chicken

Extra virgin olive oil

Kosher salt

black pepper

chicken stock (see Recipe Note)

Trim and salt the chicken: Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

Prep the chicken: Pat the chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan.
Sprinkle the chicken pieces all over with black pepper and a little more salt.
Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.
Don't crowd the pan; allow room in between the pieces.

Bake the chicken: Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.
Then lower the heat to 350°F (175°C) and bake for and additional 10-30 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.
If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.

Let it rest: Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

Make gravy: If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.
Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.
Transfer the drippings and stock/wine mixture to a saucepan and heat on medium high until reduced to your desired thickness.
If you want the gravy even thicker, you can make a slurry with a little cornstarch or flour (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.

Serve: Serve with steamed rice, mashed potatoes, or Spanish rice.

"Lick your fingers good! I don't know why, but working with bone in chicken parts always seems intimidating.  With this recipe, it couldn't be easier to turn that whole chicken into a delicious meal my whole family loved. Simple, easy to prepare, and totally going into my regular rotation. Yum!"

"I made this for lunch. None of my pans were large enough to fit a whole cut up chicken where none of the pieces were touching. so I had to use two pans.  I like really crispy skin so I did all of the tricks for crispy skin and it worked great! I put a few baby carrots and mushrooms in so that they weren't touching and they were wonderful too. I didn't get a chance to make the gravy and was sad about that  because the drippings were yummy but sort of baked on but will try next time.  Great, simple recipe that I sort of new the fundamentals of but all of the little details outlined here really made it excellent."

"This is my favorite recipe I use it almost everytime I bake chicken!!  I’ve used it for years!!"

"i loved it so simple but very elegant i served with Spanish rice"

https://www.simplyrecipes.com/video_src?vid=6140477029001

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic.

632 kcal, 50g protein,	46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g fibre and 1.1g salt per portion.

Chicken leg tagine with prunes, apricots and roasted almonds

onions,

garlic

coriander,

parsley,

olive oil

½ lemon, juice only

salt and black pepper

ginger

cinnamon

½ tsp ground turmeric

chicken legs, skinned,

saffron

chicken stock cube

150 grams/5½oz dried prunes

tbsp sugar

grams/5½oz apricots

grams/3½oz almonds, blanched,

Follow my tips for perfectly cooked, crispy barbecue chicken legs and you won't go wrong. 

Barbecued Thai-style chicken legs

chicken legs

coriander

lemongrass

limes

green chilli

sunflower oil

Sweet chicken surprise

x 200 g free-range chicken legs

250 g mixed-colour seedless grapes

ml red vermouth

tarragon

Sticky hoisin chicken

spring onions

mixed-colour chillies

oranges oranges

hoisin sauce

These sticky Chinese chicken drumsticks are full of flavour and super easy to make. Serve with a simple salad for a mouth-watering midweek meal. 

Five-spice chicken drumsticks

tbsp groundnut oil

garlic cloves, chopped

tbsp grated fresh root ginger

Shaoxing rice wine

tbsp light soy sauce

five-spice powder

tbsp honey

chicken drumsticks, skin on

This fried chicken combines the wonderful flavours of Korea. Serve with pickled radish and a duo of sauces for a mouthwatering meal.

Ultimate Korean fried chicken with pickled radish

110 milliliters/3¾fl oz rice vinegar

110 grams/4 ounces caster sugar

tsp kosher salt salt

daikon,

grams/1¼oz cornflour

2½ tsp kosher salt salt

½ tsp baking powder

chicken

vegetable oil,

70 grams/ 2½oz cornflour

35 grams/1¼oz fine matzo meal breadcrumbs

35 grams/1¼oz plain flour

tbsp chilli flakes,

tbsp kosher salt salt

2½ tsp garlic granules

2½ tsp onion granules

¼ tsp baking powder

tbsp vodka

tbsp chilli paste,

70 grams/2½oz chilli paste,

soy sauce

tbsp rice wine vinegar

70 grams/2½oz dark brown sugar

garlic cloves, crushed

tsp sesame oil

tsp roasted white sesame seeds

chives,

tsp black sesame seeds

Nadiya's easy chicken and rice recipe lets the oven do all the work. Because the rice is cooked in the tray, you end up with lovely toasted bits as well as fluffy grains, while the chicken, rubbed with spices, is cooked right on top. 


Chicken and rice traybake 

oil,

onion,

garlic cloves, finely chopped

grams/1¾oz ghee, melted (or butter)

270 grams/9¾oz basmati rice

cardamom pods, seeds only

650 milliliters/21fl oz hot chicken stock (or boiling water)

peas

chicken legs, skin on

salt

garlic powder

onion powder

cayenne pepper

tbsp oil

This quick-cooking grilled half chicken recipe has a tangy bbq-like glaze made from marmalade, mustard, and sherry vinegar.

Sweet and Sticky Grilled Chicken

3½–4-lb. chicken, backbone removed, halved

Kosher salt, freshly ground pepper

orange marmalade

Dijon mustard

sherry vinegar or red wine vinegar

jalapeño, finely chopped (optional)

garlic cloves, finely grated

Tbsp. vegetable oil,

Flaky sea salt

Pantry superstars do the heavy lifting in this easy, crowd-pleasing grilled chicken dinner. It starts with you buying a chicken that’s already been cut in half (which is increasingly easier to find in many supermarkets). If you can’t score one, buy a whole chicken, butterfly it, then split it yourself by slicing directly between the two breasts (you’ll need to exert a little force to get through the breastbone). The result is a chicken dinner with the same properties of spatchcocking (quick-cooking, lots of surface area to get charred, crispy skin) but which is more manageable than dealing with a whole bird.
For the tangy glaze, stir up a few heavy hitters (marmalade, Dijon mustard, and sherry vinegar) and brush them onto the chicken after cooking it most of the way through, covered over indirect heat. For the final 10 to 15 minutes, transfer the chicken halves to direct heat and baste with every flip until glistening and charred. Leftover glaze can be cooked down as a sauce to serve alongside the finished dish. If you’re not into orange marmalade, this method—like any good pantry-forward recipe—is riff-friendly: Use any good quality fruit preserve you love. And if you can’t find chicken halves and don’t want to butcher them yourself, this recipe works just as well with any cut of bone-in, skin-on chicken (just adjust the cook time accordingly). —Zaynab Issa

Bon Appétit

Generously season chicken halves all over with salt (use about 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per pound of chicken) and pepper. Let sit at room temperature at least 15 minutes, or chill up to 1 day. If chilling, let sit at room temperature 1 hour before grilling.

Whisk marmalade, mustard, vinegar, soy sauce, jalapeño (if using), and garlic in a small bowl to combine. Set glaze aside.

Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Lightly oil grate. Pat chicken dry with paper towels, then rub with 1 Tbsp. oil. Place, skin side down, over indirect heat. Cover grill and grill chicken, turning halfway through, until skin is lightly browned and an instant-read thermometer inserted into thickest part of thighs registers 120°–130°, 15–20 minutes.

Uncover grill, turn chicken over, and move over direct heat. Brush chicken with reserved glaze. Grill, turning often and brushing generously with glaze (move to indirect heat if browning too quickly), until charred in spots and an instant-read thermometer inserted into thickest part of breast registers 150° (it will climb to 160° as chicken rests), 10–15 minutes. Transfer chicken, skin side up, to a cutting board; let rest 15 minutes.

While chicken is resting, transfer any remaining glaze to a small saucepan and cook over medium-high heat, stirring occasionally, until bubbling and slightly thickened, about 5 minutes.

Carve chicken and transfer to a platter; sprinkle with sea salt. Serve with  sauce alongside.

To make the most of your chicken, you have to make the most of your pan drippings. Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat. Make sure the garlic halves are turned cut side down and in contact with the pan for gloriously caramelized cloves.

Za’atar Chicken with Garlicky Yogurt

chicken legs (thigh and drumstick; about 2½ lb. total)

red onions,

lemon, quartered, seeds removed

Greek yogurt

Tbsp. za’atar

lemon zest

lime zest

Preheat oven to 325°. Pat chicken legs dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon in a 13x9" baking dish; season liberally with salt (remember to season both sides of chicken). Pour in oil and toss everything to coat. Turn garlic cut side down and nestle it in so it is in contact with the baking dish. Roast, rotating pan halfway through, until meat is almost falling off the bone, 50–60 minutes.

Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.

Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. Increase oven temperature to 425° and continue to roast chicken until skin is golden brown, 10–15 minutes more. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.

Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest, and lime zest. Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about ⅓ cup). Mix in a pinch of salt.

Spread reserved yogurt sauce over a platter and arrange chicken legs on top. Scatter onions, garlic, and lemon around; drizzle with za’atar oil.

One of the highlights of my trip was going to Malbuisson in the Haut-Jura region and trying lots of the local Comté cheese in the local restaurants. The town is well worth a visit. I am not familiar with Alpine places in the summer but, as a restaurateur, I’m quite envious of the fact that it was packed out in June and would presumably be crowded with skiers in winter.

Equipment: You will need cocktail sticks. 

Stuffed chicken legs with mushrooms and cheese

grams/1 butter

Portobello mushrooms, finely chopped

garlic clove, finely chopped

grams/2¾oz cream cheese

tsp chopped fresh thyme leaves

250 milliliters/9fl oz chicken stock

potatoes

Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.

Chicken and Dumplings With Mushrooms

slab bacon, cut into 1/4" pieces

all-purpose flour

chicken legs (drumsticks with thighs; about 2 pounds)

mushrooms

dry white wine

thyme

bay leaves

chicken broth

kosher salt,

baking powder

nutmeg

eggs

milk

Epicurious

Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate.

Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate.

Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.

Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2–2 1/2 hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper.

Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.

DO AHEAD: Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.

I'm still a child at heart, and I love a good chicken leg to pick up and eat!  With this simple sous vide chicken leg recipe, you'll make sure your legs always come out at the desired temperature and are juicy and tender, just like they should be!

Best Simple Sous Vide Chicken Leg Master Recipe

spice rub or herbs (optional)

Preheat The Water Bath

Set your sous vide machine to 148&#186;F (64.4&#186;C) for what I think is an ideal texture, or up to 150&deg;F (65.6&deg;C) for a more well done version.

Prepare The Chicken

Lightly salt the meat then coat with the spices.

Seal The Meat

Place the leg in a sous vide bag and seal it. You can use a silicon bag, Ziploc-brand freezer bag, or a heat safe vacuum bag or zip top bag.

Cooking The Meat

Cook the chicken leg until heated through and tenderized, about 4 to 6 hours.

Dry The Leg

Remove the sous vide bag from the water bath. Take out the chicken leg and dry it off well. You can use paper towels or dish cloths, both work well.

Sear The Leg

Sear the chicken leg quickly to add a flavorful crust.  Either a heavy pan over high heat, a grill turned to high, or a sous vide blow torch all work well.

Plate The Chicken Leg

Plate the meat like you would a traditionally cooked version.

In Israel, chicken with olives is a simple midweek dish, but this braised chicken with olives and citrus, while still simple, is a delicious step up.

Top 21 chicken leg recipes from across the web

The most viewed chicken leg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Baked Chicken

Chicken leg tagine with prunes, apr...

Barbecued Thai-style chicken legs

Sweet chicken surprise

Sticky hoisin chicken

Five-spice chicken drumsticks

Ultimate Korean fried chicken with ...

Chicken and rice traybake

Sweet and Sticky Grilled Chicken

Za’atar Chicken with Garlicky Yogur...

Stuffed chicken legs with mushrooms...

Chicken and rice traybake

Chicken and Dumplings With Mushroom...

Best Simple Sous Vide Chicken Leg M...

Braised Chicken With Olives and Cit...

Chicken and Dumplings with Mushroom...

Miss Ollie's Grilled Jerk Chicken

Sweet and Sticky Grilled Chicken

Sticky honey garlic chicken

Chicken Yakhni Pulao (Pakistani Chi...

Slow Cooker Shortcut Chicken Pozole

Top 21 chicken leg recipes from across the web

The most viewed chicken leg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Baked Chicken

Chicken leg tagine with prunes, apr...

Barbecued Thai-style chicken legs

Sweet chicken surprise

Sticky hoisin chicken

Five-spice chicken drumsticks

Ultimate Korean fried chicken with ...

Chicken and rice traybake

Sweet and Sticky Grilled Chicken

Za’atar Chicken with Garlicky Yogur...

Stuffed chicken legs with mushrooms...

Chicken and rice traybake

Chicken and Dumplings With Mushroom...

Best Simple Sous Vide Chicken Leg M...

Braised Chicken With Olives and Cit...

Chicken and Dumplings with Mushroom...

Miss Ollie's Grilled Jerk Chicken

Sweet and Sticky Grilled Chicken

Sticky honey garlic chicken

Chicken Yakhni Pulao (Pakistani Chi...

Slow Cooker Shortcut Chicken Pozole

The most viewed chicken leg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine