Baked Chicken Legs (Drumsticks)

Name: Baked Chicken Legs (Drumsticks)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving
Ingredients: 1 cup (slightly packed) fresh parsley leaves; 4 green onions; 2 tsp dried oregano; 3 garlic cloves; 1/2 cup olive oil; 2 Tbsp red wine vinegar; 2 Tbsp fresh lemon juice; 1/2 tsp red pepper flakes; 1 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 10 large (3.5 lb to 4 lb) chicken drumsticks

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5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
10
Course
Main Course
Cuisine
American

Baked Chicken Legs (Drumsticks)

Iris Warren

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Chicken drumsticks are marinated in an herby chimichurri style sauce then baked in a hot oven until perfectly cooked and browned. An easy recipe that's packed with flavor!

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Ingredients

Servings

1 cup (slightly packed) fresh parsley leaves (about 1 fairly large bunch)
4 green onions, root ends trimmed, cut into thirds
2 tsp dried oregano
3 garlic cloves, peeled and smashed
1/2 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
1/2 tsp red pepper flakes (adjust to desired heat level)
1 1/2 tsp salt (plus a few pinches), or season as desired
1/2 tsp freshly ground black pepper
10 large (3.5 lb to 4 lb) chicken drumsticks (bone-in skin-on)

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Instructions

To a food processor add parsley, green onions, oregano, garlic and red pepper flakes. Pulse in short bursts about 10 times or so until roughly chopped.
Pour in olive oil, red wine vinegar, lemon juice and process until herbs are somewhat finely minced and liquids come together, about 5 to 10 seconds (stop and scrape down processor if needed).
Scoop out 1/4 cup of the herb mixture into a bowl and season that with a few pinches of salt. Cover and refrigerate.
Season remaining mixture with 1 1/2 tsp salt and 1/2 tsp pepper (you should have about 3/4 cup remaining herb mixture).
Place chicken legs in a gallon size resealable bag. Pour 3/4 cup herb mixture over chicken legs. Seal bag while pressing out excess air then rub marinade over chicken legs to evenly cover.
Transfer to fridge and let marinate 1 hour and up to 24 hours.
Move oven rack up one level from center. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet).
Roast legs in preheated oven for 25 minutes. Remove from oven and turn legs to opposite side.
Return to oven and continue to roast until cooked through (center is 165 in thickest portion) about 20 to 25 minutes longer.
Tip during baking: If you find the legs haven't quite browned enough then broil during the last few minutes. If they are over-browning you can loosely tent with foil near the end.
For crispy skin serve as is, or for more flavor brush with the remaining unused 1/4 cup chimichurri herb mixture (not what the chicken marinated in!). If you don't end up using that remaining 1/4 cup then toss it with a vegetable side such as roasted red potatoes or corn.