Baked Chicken Legs
Ingredients
The marinade
-
1
cup
fresh parsley leaves
-
4
pieces
green onions
-
2
tsp
dried oregano
-
3
cloves
garlic
-
½
cup
olive oil
-
2
Tbsp
red wine vinegar
-
2
Tbsp
fresh lemon juice
-
½
tsp
red pepper flakes
-
1½
tsp
salt
-
½
tsp
freshly ground black pepper
The chicken
-
10
large
chicken drumsticks
Instructions
- Add parsley, green onions, oregano, garlic, and red pepper flakes to a food processor and pulse until roughly chopped.
- Pour in olive oil, red wine vinegar, and lemon juice, then process until finely minced.
- Reserve ¼ cup of the herb mixture and season it with salt, then refrigerate.
- Season the remaining mixture with salt and pepper, then marinate the chicken legs in a resealable bag with the herb mixture.
- Refrigerate the marinated chicken for 1 hour to 24 hours.
- Preheat the oven to 400°F and prepare a baking sheet with non-stick spray.
- Bake the chicken legs for 25 minutes, then turn them over and bake for an additional 20 to 25 minutes until cooked through.
- Optionally, broil for a few minutes at the end for extra browning.
- Serve with the reserved chimichurri sauce or toss it with a vegetable side.
Nutrition Facts (estimated)
Servings
10
Calories
311
Total fat
21g
Total carbohydrates
2g
Total protein
29g
Sodium
300mg
Cholesterol
105mg
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