Baked Chicken Legs
• 4 lbs 14 check Chicken Legs or drumsticks
• 1/4 glass olive oil, (Utilize light oil, not extra virgin)
• 4 garlic cloves, crushed or minced
• 4 Tbsp unused parsley, finely chopped
• 3 Tbsp lemon juice from 1 sweeping lemon
• 2 Tbsp dijon mustard
• 1 Tbsp salt, (we utilize fine sea salt)
• 1/2 tsp dim pepper
In a small bowl, combine all of the marinade fixings and blend or whisk together until well blended.
Transfer chicken legs to a sweeping mixing bowl or a sweeping ziploc pillage. Pour the marinade over the chicken and throw along side your hands to evenhandedly coat the chicken, pushing a number of of the marinade underneath the skin of each chicken leg for wealthier flavor. Cover with plastic wrap and marinate 6 hours or overnight, heaving chicken once though marinating.
Preheat broiler to 400˚F and line a rimmed warming sheet with foil or a silpat.Organize chicken skin-side-down and bring chicken to room temp while stove preheats. Brush chicken legs with any extra marinade cleared out inside the mixing bowl. Heat at 400˚F inside the center of stove for 25 minutes skin-side-down at that point turn the chicken legs over and warm additional 25 minutes skin-side-up. For crispier skin, broil on tall warm 2 to 3 minutes or until skins have browned
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