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Old 05-31-2010, 05:46 PM   #1
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Oh, how I love my baked chicken legs

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Old 05-31-2010, 05:49 PM   #2
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I like the leg quarters. That's a whole meal for me!
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Old 05-31-2010, 05:50 PM   #3
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So yummy! My son said "mom, this is the best dinner you have ever made". I should add, my husband is the cook in our family.
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Old 05-31-2010, 05:54 PM   #4
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I bet that was nice to hear. I'm happy with just chicken in a roasting pan, sprinkle on a little Tony's seasoning and bake them. I love chicken because it's SOOO tasty and it pretty much fixes itself.
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Old 05-31-2010, 05:54 PM   #5
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Baked chicken leg quarter (eating the skin of course), green beans with real butter on them was my 'whoosh meal' the whole time I was losing. To this day, if I need to feel 'lighter' or drop a pound or two that's the meal I eat. Works every time.

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Old 05-31-2010, 05:55 PM   #6
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Recipes, recipes :-)

I'm a thigh kinda gal myself ~ one is usually enough for a meal for me.
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Old 05-31-2010, 05:58 PM   #7
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Mine is an easy recipe. I wash, pat dry, coat the chicken legs with some olive oil, season with cracked black pepper, some sage, rosemary, thyme, a little sprinkle of salt and bake at 375 degrees for about 40 minutes. Yum.

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Old 05-31-2010, 06:00 PM   #8
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I coat mine with olive oil, sprinkle lemon pepper seasoning and salt and cook at 375 for about 40 minutes.
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Old 05-31-2010, 06:35 PM   #9
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I make them all the time. Here's how...

Preheat oven to 400...

Sprinkle chicken legs with lots of McCormick's Low Sodium Montreal Chicken seasoning and place on non-stick foil on cookie sheet

Bake 25 minutes, flip, bake for 15 minutes more.

I eat them with softened butter that I add a ton of garlic powder to.

Nom, nom!! I stock up on the Montreal Chicken seasoning when it's on sale. It is so yummy!

To make "Hot Legs" as I call them, do the same as above except substitute the Montreal Chicken Seasoning with Franks Red Hot Sauce and serve with Marie's Blue Cheese Dressing.

Last edited by DC12; 05-31-2010 at 06:37 PM..
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Old 05-31-2010, 06:39 PM   #10
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I like to roast chicken with tandoori seasoning or Cajun seasoning, in a shallow pan lined with non-stick foil. I will usually add my veggies to roast in the same pan, and the mixture of flavours from the veggie juices and chicken juices is so delectable!
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Old 05-31-2010, 07:18 PM   #11
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You all need to try the turkey thighs
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Old 05-31-2010, 07:30 PM   #12
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I bake chicken legs or thighs in a stick of butter, with 2 cloves worth of peeled garlic and lots of chopped fresh sage. Salt and pepper to taste.

Oh my! So good! My dd, who is rather picky said "I could eat this every day!" LOL
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Old 05-31-2010, 08:38 PM   #13
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I am feeling the chicken thighs these days! Love them. This is one of my favorite recipes:

Roasted Chicken Quarters with Garlic, Lemon, and Fennel

4-6 whole chicken legs (drumstick and thigh)* (3 1/2–4 1/2 lb.)
1 medium lemon
3 Tbsp. extra-virgin olive oil
3 cloves garlic, minced, or 1 1/2 tsp. bottled minced garlic
1 1/2 tsp. fennel seeds or cumin seeds, crushed
1/4 tsp. crushed red pepper flakes
1/2–1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. paprika

(I double the red pepper flakes and fennel)

1. Place chicken, skin side up, in a 15x10x1-inch baking pan or shallow roasting pan. Carefully slide your fingertips between the meat and skin of each chicken piece to loosen the skin from the meat. Finely shred the peel from the lemon; set aside. Juice the lemon.

2. In a small bowl combine lemon peel and juice, oil, garlic, fennel seeds, and red pepper flakes. Spoon some of the mixture under the skin of each chicken piece. Drizzle remaining mixture atop chicken. Combine salt, black pepper, and paprika. Sprinkle over chicken.

3. Roast chicken in a 400° oven for 35 to 40 minutes or until chicken is no longer pink (180°). Makes 4 to 6 servings.

We love this mashed cauliflower. To die for!
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Old 06-01-2010, 10:04 AM   #14
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Who doesn't like baked chicken legs? For simplicity's sake, I just rub them down with some McCormick's rotisserie chicken seasoning before tossing them into the oven. Very delicious.
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Old 06-01-2010, 02:01 PM   #15
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Quote:
Originally Posted by Doug_H View Post
You all need to try the turkey thighs
I so would if they were cheap & easy to get! But chicken thighs are a little more portion friendly.

A local place is advertising turkey wings at 99 cents/lb so I'm going to grab some of those.
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Old 06-03-2010, 04:31 PM   #16
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Quote:
Originally Posted by HerBoudoir View Post
I so would if they were cheap & easy to get! But chicken thighs are a little more portion friendly.

A local place is advertising turkey wings at 99 cents/lb so I'm going to grab some of those.
Keep in mind you can debone a turkey thigh and have enough for 2. They work great in soups and stews also.
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Old 06-06-2010, 07:18 AM   #17
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yummm, they all sound wonderful!
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Old 08-17-2013, 07:52 PM   #18
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The pioneer woman has a baked chicken leg recipe that is to die for. Helps get the fat in your dinner, as well.
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Old 08-17-2013, 08:25 PM   #19
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I coat my chicken drums in bacon fat, then season with seasoned salt, garlic powder, paprika, chipotle pepper. Or sometimes smoked paprika or smoked cumin. Bake in the oven until the juices run clear.

I love them, and sometimes have them several times a week.

Here's a really simple addition: add a serving of halved Brussels sprouts, frozen or fresh green beans, frozen or fresh broccoli, or fresh trimmed asparagus to the roasting pan, coat with the same fat and seasonings (much less, as the veggies will shrink down), and bake it all together. The veggies will be done at the same time, and have a great flavor. I love roasted veggies, and one pan meals.
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Old 08-25-2014, 04:33 PM   #20
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I LOVE anything coated in bacon fat!! Nomnomnomnom.
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Old 08-26-2014, 01:55 PM   #21
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Quote:
Originally Posted by Ntombi View Post
I coat my chicken drums in bacon fat, then season with seasoned salt, garlic powder, paprika, chipotle pepper. Or sometimes smoked paprika or smoked cumin. Bake in the oven until the juices run clear.

I love them, and sometimes have them several times a week.

Here's a really simple addition: add a serving of halved Brussels sprouts, frozen or fresh green beans, frozen or fresh broccoli, or fresh trimmed asparagus to the roasting pan, coat with the same fat and seasonings (much less, as the veggies will shrink down), and bake it all together. The veggies will be done at the same time, and have a great flavor. I love roasted veggies, and one pan meals.
That sounds delicious. I think I will try it this weekend.
Also Ntombi you look AMAZING!!! Way to go!!
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Old 08-27-2014, 10:59 AM   #22
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I love Dana Carpender's heroin wings seasoning on chicken legs or thighs. I add garlic. On the thighs, I peel up the skin and pat seasoning underneath too.
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Old 08-28-2014, 08:00 AM   #23
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Pioneer Woman chicken legs

Quote:
Originally Posted by pulchritudinous_j View Post
The pioneer woman has a baked chicken leg recipe that is to die for. Helps get the fat in your dinner, as well.
Thanks for this!! I gave it a try the other night using thigh/leg quarters, baked in a 350 degree oven for 60 minutes and they were absolutely fantastic!!
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Old 08-30-2014, 08:21 AM   #24
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I sprinkle mine with a generous amount of kosher salt and bake at 400 degrees for 30 minutes or until the thigh reads 160 degrees on an instant read thermometer. The skin is crisp and the chicken moist and tender.

I cook as many as my baking pan will hold and heat the leftovers for breakfast for the next several days.

I also like to pull the meat off of several leftover leg quarters and bring the meat to a boil in pan with a box of chicken broth. Add a handfull of frozen onion and pepper seasoning blend with some garlic powder, cumin, and a can of Rotel tomatoes. Cook until vegetables are soft, about 15 minutes and you have instant Chicken Tortilla Soup. As my little sister used to say, "That's good stuff Maynard." :-)
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Old 09-02-2014, 02:03 PM   #25
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Are you using the liquid fat and just coating the chicken with it? Or the hardened fat?
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