Zach's writing ranges from matters of gardening, cooking, aquariums, and fish to more niche topics like coin collecting.
Chicken legs normally don't set the scene for a gourmet meal, but prepared the right way, this inexpensive cut goes upscale. An American dish through and through, this recipe features slow-roasted chicken legs served with garlic mashed potatoes and a lightly dressed parmesan salad. Slow cooked with bacon and natural juices, the chicken is easily the star of the dish. Since there's no frying involved, this simple recipe is actually very healthy as well. So leave your preconceptions of these legs at the door, because they're seriously making a comeback.
In a time where meat prices seem to raise daily, it's a good idea to start turning towards less desired cuts to keep expenses to a minimum. With a little more care and attention, these lesser cuts of meat can produce depth and flavor you never thought possible. For this meal, organic free range chicken legs are featured. Six large legs were purchased for the small price of $5.40. A similar weight in chicken breasts would have ran a hefty $11.25. Budget smart, eat great.
Recipe Rating -
- Lettuce of Choosing
- Parmesan Cheese
- 1 Tbs White Wine Vinegar
- 3 Tbs Olive Oil
- 1 Tablespoon Olive oil
- 2 Tablespoons Flour
- Chicken Drippings
Oven-Baked Chicken Legs
- 6 Free Range Chicken Legs
- 3 Strips Natural Uncured Bacon
- Sea Salt & Pepper
Garlic Mashed Potatoes
- 6 Large Russet Potatoes
- 2 Garlic Sprouts and Bulbs (or Chives)
- 1/4 Cup Olive Oil
- 1 Cup Milk
For a more refined presentation, try "lollipopping" your chicken legs. The process involves removing the bottom portion of the leg so that the bone and meat are exposed. I prefer the rustic look, so I do not do this.
You can leave the bacon on while you broil the chicken to crisp up the skin. However, I removed mine and saved them for a later meal.
Preparing the Meal
- Preheat the oven to 275F.
- Arrange chicken legs in a roasting pan. Season both sides liberally with salt and pepper.
- Cut the bacon slices in half and place each half slice on top of the chicken legs. The bacon drippings will greatly enhance flavor and ensure that your chicken retains maximum moisture.
- Cover and seal the pan with aluminum foil. Two layers of foil should easily do the trick to hold in precious moisture.
- Place in oven and let bake for 2 1/2 hours.
- With an hour left on the chicken, begin to prepare the potatoes.
- Bring a large pot of water to a boil. Peel and halve the potatoes. Add to boiling water and cook for 40-45 minutes.
- In the meantime, prepare the salad greens and shave on some Parmesan cheese. In a separate bowl, whisk together the simple vinaigrette of white wine vinegar and olive oil. Keep the salad and dressing separate in the refrigerator.
- When potatoes are done (knife easily goes through potato), drain off water and place back on the stove. Mash with olive oil, then slowly incorporate milk until the desired consistency is reached.
- Add garlic sprouts and season with salt and pepper. Cover and remove from heat.
- By now the chicken should just about be ready.
- When the timer goes off, remove chicken from the oven and allow to rest for 10 minutes.
- To finish the chicken, remove from the roasting pan and place onto a baking tray. Place under the broiler for 2-3 minutes on each side. This process creates a golden brown and perfectly crisp skin.
- While finishing the chicken, you'll simultaneously be making the gravy. This is where having octopus abilities comes in handy!
- In a large skillet set to med-high heat, combine olive oil and flour. Allow the roux to cook for 3-4 minutes then add the chicken drippings. Stir well and add water if the gravy is too thick.
Serving It Up
With the legs broiled and the gravy made, all that's left is to bring it altogether. Scoop out some potatoes and neatly lay the chicken leg on them. Drizzle gravy over both the leg and the potatoes. Combine your salad greens and vinaigrette and add to the plate. A delicious dinner is now ready to be eaten!
I'd like to think that this dish is one of the best that classic American cuisine has to offer, but I'll let you be the judge! Although fairly timely, this meal is an easy fix that is great for any day of the week. Let chicken legs be the star of your next meal. Thank you for tuning into my recipe for oven baked chicken legs. Please feel free to check out some of my other fresh recipes below:
Margie's Southern Kitchen from the USA on June 14, 2016:
I love chicken legs, bacon makes everything taste better! Thanks for recipe!
KC on June 24, 2013:
I made both the chicken and mashed potatoes. Delicious! I will be making this again! Thanks for posting such a great recipe.
Zach (author) from Colorado on March 31, 2013:
KC - Remove the bacon before broiling. If you don't you won't achieve the golden brown skin on the chicken. Thanks for reading!
KC on March 30, 2013:
Do you leave the bacon on the chicken or remove it before broiling?
Susan from India on March 27, 2013:
The pictures are awesome and the recipe is also interesting. Thanks for sharing.
AWESOME RECIPE!!!!!! on February 26, 2013:
AWESOME CHICKEN RECIPE!!
preshj from Chicago on February 08, 2013:
great recipe! i will be trying this soon
Zach (author) from Colorado on December 23, 2011:
@Ghaelach - Hey Ghaelach, thanks for stopping by to read. If you already love chicken legs, then this one will definitely be a favorite! I appreciate all your feedback. Take it easy!
@Danette Watt - Ah, a familiar face. This recipe will be perfect for you. I like to think the trick to good food is to never over complicate great ingredients. Enjoy.
@Daniella Lopez - Thanks for reading! You should make some now!
Daniella Lopez on December 23, 2011:
This looks delicious! I'm starving now. :D Voted up!
Danette Watt from Illinois on December 23, 2011:
Thanks for sharing this and I'm bookmarking to make later. Looks easy (my kind of meal) and delicious. Voted up
Ghaelach on December 23, 2011:
This is a great recipe for chicken legs. Like the way you do them.
While chicken in general is a favorite in our house we are always on the look out for different versions. Will be giving your recipe a go after the festivities have died down.
UP/A/I and bookmarked
Zach (author) from Colorado on December 22, 2011:
ThelmaC - Thanks for the feedback. I really can't even begin to express in words how great the chicken was! Bacon goes a long way to take this dish to the next level. AH! The clock is always ticking...
Thelma Raker Coffone from Blue Ridge Mountains, USA on December 21, 2011:
Great picture...looks so delicious. I like the idea of putting the bacon on top of the chicken pieces while cooking. Thanks for sharing! Good luck with your 100 hubs by the end of the year! The clock is ticking!!