Baked Chicken Legs with Sumac and Garlic
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
707 kcal
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Course
Main Course
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Cuisine
Mediterranean
Baked Chicken Legs with Sumac and Garlic
Description
This recipe highlights bone-in, skin-on chicken legs marinated in a mixture rich with minced garlic, fresh cilantro, lemon juice, and a blend of spices like sumac and cinnamon, offering a distinctive tang and warmth. The marinade requires at least one hour, allowing the flavors to penetrate the meat. Baking the chicken with sliced onions and lemon slices beneath adds moisture, flavor, and aroma during roasting. The high oven temperature ensures a crisp skin and thoroughly cooked, juicy chicken.
The spices create a complex flavor profile, balancing citrus acidity with earthy, warm notes, complemented by garlic and herbs. Serving the chicken alongside roasted vegetables or salads integrates well with its robust seasoning.
According to the notes, variations with other herbs and spices such as oregano or paprika are possible. Leftovers should be stored airtight and refrigerated for up to two days and can be reheated gently in the oven or microwave. The recipe adapts easily to different cuts like thighs or drumsticks.
Ingredients
- 2 heads garlic
- 8 chicken legs skin on
- 3 tbsp olive oil
- 1 cup cilantro chopped
- 2 lemon plural
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp Coriander
- 1 tsp allspice
- 1 1/2 tsp sumac
- 1/2 tsp cinnamon
- 2 onion sliced, large
Instructions
- Peel both heads of garlic. Mince half of the cloves and reserve the other half for later.
- Place the chicken legs in a large bowl and top with the minced garlic, olive oil, cilantro, juice of one lemon, salt, cumin, coriander, allspice, sumac and cinnamon.
- Using a pair of tongs, move the chicken around to make sure all pieces are fully coated with the marinade. Cover and refrigerate for 1 hour up to 8 hours. The longer the chicken marinades, the tastier it'll be.
- When you're ready to cook, take the chicken out of the refrigerator and preheat the oven to 425 degrees F. Coat a baking dish large enough for the chicken legs with cooking spray or olive oil.
- Place the sliced onion and the reserved garlic cloves in the baking dish. Arrange the marinated chicken legs on top.
- Slice the remaining lemon and tuck the lemon sliced in between the chicken legs.
- Bake at 425 degrees F for 45 to 50 minutes until the chicken is fully cooked and an instant thermometer inserted into the chicken registers at 165 degrees F.
- If desired, turn on the broiler for the final 5 minutes for more color and some crispy skin.
Notes
- Marinate the chicken for at least an hour and up to 8 hours for deeper flavor.
- You can add other herbs and spices like cayenne, oregano, turmeric, paprika, parsley, or rosemary to personalize the marinade.
- Use bone-in, skin-on drumsticks, thighs, or a mix according to preference.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a microwave or oven at 300°F (150°C) for 15 to 20 minutes to maintain moisture.
- Serve with roasted vegetables, Greek potatoes, or a Mediterranean salad to complement the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 16g | 5% |
| Protein | 44g | 88% |
| Fat | 52g | 80% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 240mg | 80% |
| Sodium | 807mg | 34% |
| Potassium | 771mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 39mg | 43% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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