Chicken legs, whether you buy them whole or separated into drumsticks and thighs, are one of the most economical cuts of meat, and also one of the most versatile.
If I’m using thighs, I prefer them with the bone in (remember the old saying about the meat being sweeter closer to the bone?), but feel free to use boneless, skin-on or skinless.
Any one of the recipes below would make a quick and delicious weeknight dinner. Your favourite potato side dish, or rice and a green vegetable or salad will round out the meal nicely.
Honey Mustard Baked Chicken
1½ lbs chicken legs, thighs or drumsticks
2 Tbsp Dijon mustard
1 tsp curry powder
¼ cup liquid honey
¼ cup butter, melted
½ tsp garlic powder
Preheat oven to 350º F. Place the chicken pieces in a greased, shallow baking dish, skin side up. In a small bowl, combine the remaining ingredients, mixing well.
Pour the mustard mixture evenly over the chicken and bake for about one hour and 15 minutes, basting with the pan juices every 15 minutes, until chicken is cooked through, tender and nicely browned. Makes four servings.
Oven-Fried Chicken Legs
1 cup all-purpose flour
½ tsp seasoned salt
½ tsp garlic powder
½ tsp paprika
½ tsp freshly ground black pepper
¼ tsp cayenne (use more or less according to taste)
12 chicken thighs or drumsticks, or a combination
1 cup melted butter
Preheat oven to 425º F. In a shallow bowl, mix together the flour, seasoned salt, garlic powder, paprika, black pepper and cayenne.
Dip the chicken pieces one at a time in the melted butter, coating them completely, then roll them in the flour mixture to coat completely. Then dip them in the butter again, and then again in the flour mixture.
Place the chicken pieces in a single layer in a greased baking dish. Bake until chicken is cooked through and coating is golden brown, 50 to 60 minutes. Makes six servings.
Sweet & Sticky Baked Chicken
2½ lbs chicken legs, thighs or drumsticks
¾ cup liquid honey
½ cup soy sauce
¼ cup ketchup
2 cloves garlic, minced
Freshly ground black pepper
Preheat oven to 350º F. Sprinkle chicken generously with pepper and place in a baking dish lined with foil. Combine the honey, soy sauce, ketchup and garlic in a large measuring cup and microwave for about 30 seconds; pour the honey mixture evenly over the chicken.
Bake the chicken for 45 minutes; remove from oven and turn the chicken pieces over. Raise the oven temperature to 425º F and return chicken to oven; bake until the sauce is bubbly and starts to caramelize, about 15 minutes. Remove from oven and let chicken stand for five minutes before serving. Makes six servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
