BAKED CHICKEN LEGS WITH GARLIC AND DIJON RECIPE
Monday, March 23, 2020
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Grilled fowl ft with garlic-lemon-Dijon herbs had been smooth and superb. The bird soaking fabric is simple and most effective works. Are you looking to mustard on chickens?
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| BAKED CHICKEN LEGS WITH GARLIC AND DIJON RECIPE |
The marinated at the grilled chook legs is zesty and so sparkling. smell it as you stir and it'll make you all sort of excited. Bonus: your own home will smell completely terrific at the same time as the drum sticks are grilled hen and you'll get compliments even before they're out of the oven.
The fowl legs are our favorite because they're darkish meat so they evidently have a fantastic taste. Coat them on this brilliant soaking and this might just be your tastiest hen drum sticks already.
This bone-in chicken leg takes a little longer to bake from a boneless chicken, but the fowl is so juicy and the skin turns into crisp and irresistible.
To ensure the hen is completely baked, cook till the internal temperature reaches 165 stages on an immediately study thermometer or approximately 50 minutes, as directed in a prescription. In case you want to make this recipe with special sorts of chickens you will want to alter the cooking time a chunk.
INGREDIENTS:
- 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
- 1/2 tsp black pepper
INSTRUCTIONS:
- 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.
