I much prefer white meat to dark, so I don't buy chicken legs that often. All that changed a few weeks ago when I took Kenya to a birthday party where they were serving all kinds of his favorite foods_ beans, rice, peanut butter and jelly sandwiches, even macaroni and cheese, but what did Kenya eat one of after another? That's right, chicken legs. I took the funniest picture of him chatting at a table full of his friends, waving his drumstick around animatedly and chowing down on the tender meat.
Chicken legs are a great choice for dinner time because they're inexpensive, easy to prepare and you can buy them in their own natural single serve packages. I've made them twice since that birthday party and both times my kids devoured them. Why didn't I think of making these sooner?
Herb Roasted Chicken Legs (Serves 4)
- 1/4 Cup Fresh Cilantro, chopped
- Juice of 1 Lemon
- 1 Tsp Kosher Salt
- 2 Tbsp Olive Oil
- 2 lbs Chicken Legs
Preparation1. Preheat oven to 375°F.
2. Place the first 4 ingredients in a large bowl and whisk to combine.
3. Add the chicken legs, coat with the mixture, cover and marinate for 30 minutes in the fridge.
4. Place chicken legs in a greased baking dish, pour the marinade over and roast for 40 minutes.