Thursday, September 2, 2010

Spicy Roasted Chicken Legs

For Tuesday night dinner, I found a recipe on The Pioneer Woman for spicy roasted chicken legs. They were delicious, easy to prep, and cooked in the oven for 30 minutes. They came together pretty quickly, actually, and I always appreciate that on a Tuesday night. It also helped when they came out delicious. I would definitely make these again. The drumstick was always my favorite part of the chicken when I was a little kid, too. They're the most fun to eat.

Spicy Roasted Chicken Legs (recipe adapted from The Pioneer Woman)
16 chicken drumsticks
stick and a half of melted butter
juice from 1-2 lemons
spices (I used cumin, chili powder, cayenne, kosher salt, oregano)

Preheat oven to 400 degrees. Melt butter into a bowl. Add juice from lemons to the butter. Season the butter and lemon juice mixture with your choice of seasonings. Taste to test. Mine wasn't spicy enough but it's up to you how you want to do it. I added tons of chili powder, and hints of cayenne, cumin and oregano. Rinse the chicken legs. Set up baking sheets with baking racks on top. Take tongs and dip each chicken leg into butter, lemon juice and spice mixture. Coat the chicken leg and place it on a rack. Repeat with all legs. Brush the legs with the excess butter/juice/spice mixture, and then season each leg again with your spice mix. In my instance, I just sprinkled more chili powder on top. Bake in a 400-degree oven for 30 minutes. After 30 minutes, if you think it needs a little additional crispiness, throw it under the broiler for an additional couple minutes. Enjoy!

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