5.0 from 18 votes
Baked Chicken Legs with Sumac and Garlic
Ready for a tasty new way to enjoy baked chicken legs? Here's a Mediterranean twist on a classic family dinner. The chicken is flavored with sumac and garlic, giving it so much flavor!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 707 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 2 heads garlic
- 8 chicken legs skin on
- 3 tbsp olive oil
- 1 cup cilantro chopped
- 2 lemons
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp Coriander
- 1 tsp allspice
- 1 1/2 tsp sumac
- 1/2 tsp cinnamon
- 2 large onions sliced
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.
Cup of Yum
Notes
- You can add other spices and herbs to the marinade. Some of our favorites are cayenne pepper, oregano, turmeric, paprika, parsley and rosemary.
- It's possible to make this recipe using bone-in, skin-on chicken drumsticks, thighs or a combination of both.
- Store the leftovers in an airtight container and refrigerate for up to 2 days. Reheat using the microwave or in the oven at 300 degrees F for 15 to 20 minutes.
- Serve baked chicken legs with roasted vegetables, Greek potatoes or Mediterranean salad.
Nutrition Information
Calories
707kcal
(35%)
Carbohydrates
16g
(5%)
Protein
44g
(88%)
Fat
52g
(80%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
10g
Monounsaturated Fat
25g
Trans Fat
0.2g
Cholesterol
240mg
(80%)
Sodium
807mg
(34%)
Potassium
771mg
(22%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
532IU
(11%)
Vitamin C
39mg
(43%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 707
% 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.