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Best Baked Chicken Leg Recipe Very Tasty

baked chicken leg

Baked chicken legs in goose fat recipe with images for the tenderest and tastiest chicken steak. Baked chicken legs, candied in lard.

Very recently, I received the challenge of organizing a recipe contest for those who follow me on my Facebook page, and in addition to the prize won, the first place winner will have the joy of seeing his recipe in my approach, published on blog. The challenge came from a brand that I really appreciate, Happy Chicken . In fact, in the more than ten years of culinary blogging, I have never recommended a product that I should not consume myself, together with my family. Well, Happy Chicken is one of the products I have placed my full trust in, often putting it on the family table.

Returning to our contest, winner, designated both by the public votes (Facebook likes) and by the jury that selected the finalist recipes, was the recipe proposed by Cosmina Diana Bujor-Petrea. I was very happy, I’m not hiding from you, because I noticed Cosmina a long time ago, she is one of the most active and involved readers and really passionate about cooking.

Her recipe involved cooking over low heat, in lard, some baked chicken legs, and serving them with an apple sauce. Basically, some candied chicken legs, as I did with the duck or biblical ones . Well, I was fully aware of the taste potential of this cooking technique, so I knew before I started that a very tasty meal was waiting for me!

To a very small extent I changed Cosmina’s recipe. Not so much the way the legs are cooked, which is identical, but the sauce. I left the whole apples without passing them, preferring to have another item on my plate. The taste, however, was really festive. Dear Cosmina, thank you for the meal!

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Best Baked Chicken Leg Recipe Very Tasty

baked chicken leg
  • Author: Otoracer
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 1 1x
  • Category: Chicken, Dinner
  • Method: Main Course
  • Cuisine: American
Scale

Ingredients

  • 2 1/2 pounds chicken legs (about 10 legs)
  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 23 cloves garlic, minced (or 1 heaping teaspoon of preminced garlic)

Instructions

    1. Preheat the oven to 350 degrees F. Lay the chicken legs out in a foil-lined baking dish with high sides (the foil is to make clean up easier — it’s not essential but helps a whole lot). A high-sided sheet pan is the best option because it has sides to keep everything in, but it is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking.
    2. In a glass measuring cup, measure out the honey, soy sauce, and ketchup. Add the minced garlic, and stir. If the mixture doesn’t combine well, microwave it on high for 30 seconds and stir again. Pour the honey mixture over the chicken legs.
    3. Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven, and rotate it so that the bottom that was in the sauce is now on top, out of the sauce.
    4. Put the legs back in the oven. Raise the heat to 425 degrees F., and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes.
    5. Remove the chicken from the oven, and allow to rest for 5 minutes before serving. Serve the sauce the the chicken cooked in with the meal or over rice if you’d like.

Notes

A pan slightly larger than 9×13 inch with sides is the best option because it has sides to keep all the juice in but is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking. My pan is 11×15 inches and it works best. If your pan is too large though your sauce will be too shallow, evaporate and burn.

Nutrition

  • Serving Size: 4-6
  • Calories: 559.1kcal
  • Sugar: 37.3g
  • Sodium: 1,6mg
  • Fat: 30.2g
  • Protein: 33.7g
  • Cholesterol: 175.7g

Keywords: baked chicken leg

Joyce

Written by Joyce

I am Joyce Meyer, author of this blog since February 1, 2009. Before I wrote here, I was a greedy and curious child when I left, a young woman who loved to cook, a wife and a mother who wanted to spoil her family, a confident Epicurean and , at one point, active members of the culinary forum. And I'm from Timisoara, I grew up with sweet dishes and the gentle aroma of the old Empire. I have eaten meat with compote all my childhood, because it has been like this since I knew it.

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