How to Oven-Bake Chicken Legs and Chicken Quarters

How to Bake Chicken Legs

While cooking a whole chicken is not always practical, baking chicken legs is definitely a weeknight solution. A chicken leg, also called a hindquarter, is made up of one thigh and one drumstick that are joined together. The thigh is the upper part of the leg and the drumstick is the lower part. Both are dark meat. These whole chicken legs are inexpensive, versatile, meaty, and moist. Plan on one leg per person

Tip: To reduce fat and calories, you can skin chicken legs. Bake the chicken with the skin on to keep it moist. Cool slightly and pull the skin off, starting at the thigh end. Have a kitchen shears or knife handy to snip off the skin if needed

:Chicken Leg Recipes

Green Onion Chicken

Oven-Barbecued Chicken

Gwen's Fried Chicken by Trisha Yearwood

SKILLET CHICKEN

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The Best 4 ingredient chicken marinade

Over the weekend we fired up the grill. My husband makes the best grilled chicken. He has it down to a science.

Our friends shared this quick marinade with us last Summer, and I have to say…we love it! It is now my go to marinade when it comes to chicken.

It’s the perfect solution for when your brown sugar gets too hard for baking. It dissolves right into the liquid of the marinade. Technically speaking…I did not measure the brown sugar exact here, but that’s the beauty of cooking vs. baking, right?!

Let it marinade for at least 4 hours or best over night. Give it some time to marinate.

The Best 4 ingredient chicken marinade

 

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Author: Kami - NoBiggie.net

Ingredients

• 1 cup brown sugar
• 1 cup oil
• ½ cup soy sauce
• ½ cup vinegar

Instructions

1. Mix all ingredients together in a bowl or a ziplock bag. Place chicken in the marinade. Marinade chicken for at least 1 hour or over night.
2. Here's Kyle's best grilling tips when it comes to chicken: Fire up the grill...preheat to medium high. Place the chicken breasts on the grill and do not touch them for 6 minutes. Right at 6 minutes, you flip them over and then don't touch them for another 4 to 5 minutes. Then move it over to a plate and let it rest a bit (not long) and then serve.

It’s the best grilled chicken! You’ve gotta try it!

Happy Grilling!

Looking for more great chicken recipes? Here’s some of our favorites:

–Chicken Broccoli Casserole

Asian Chicken Pasta Salad

Don’t miss our favorite Steak Marinade!

SKILLET CHICKEN

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SKILLET CHICKEN & MUSHROOMS - LOW CARB

Chicken and Mushrooms are a classic pairing that just seems meant to be amiright?  I
 guess some of you mushroom haters would disagree – but otherwise I’m hoping the rest of you are still with me!

Growing up my brother hated mushrooms to an extreme degree, so my mom rarely cooked with them.  It was unfortunate for me, because I’ve always loved mushrooms, so when I got old enough to do my own cooking, I started experimenting with all of the delicious ways they could be prepared.

I’m grateful that Hungry Jr. is like me and not my brother, he is a big fan of mushrooms – especially any time they are fried in butter.

!Which makes this easy skillet chicken & mushrooms recipe a hit at our house every time

I typically use tarragon in this recipe when I make it, but this summer I experimented with savory and it was a completely different flavor that we really loved.

If you can’t find the savory though, tarragon, or almost any other fresh herb (basil, oregano, thyme, or even dill) will work great in this versatile chicken recipe.

With just a few delicious whole food ingredients, this recipe is not only low carb and keto friendly, but dairy free, egg free, and nut free – not to mention Paleo and Whole 30 approved as well!

As far as serving suggestions go, I probably don’t have to tell you that this skillet chicken & mushrooms recipe is amazing served over my “Better than Potatoes” Cheesy Cauliflower Puree, but I’ll say it anyway!

Doooooooo iiiiittt!

Unless cauliflower is still super expensive where you are – then I recommend the Cheesy Ranch Roasted Broccoli and/or Pan Roasted Radishes as perfectly acceptable low carb side dishes!

Whatever you serve it with, this low carb skillet chicken & mushrooms recipe is sure to be a hit – unless someone in your family is a fungi-phobe like my brother.

In which case I highly recommend my Easy Paprika Chicken with Sour Cream Gravy instead – it’s also delicious and totally mushroom free!

INGREDIENTS

• ¼ cup butter
• 2 cups mushrooms, sliced
• Four large chicken thighs
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup water
• 1 teaspoon Dijon mustard
• 1 tablespoon Summer savory or fresh tarragon, chopped

INSTRUCTIONS

1. Season the chicken thighs with salt, pepper, onion powder, and garlic powder.
2. Melt 1 tablespoon of the butter in a heavy bottomed sauté pan, preferably cast-iron.
3. Sear the chicken thighs on both sides until golden brown - about three or four minutes per side. Remove the chicken thighs from the pan.
4. Add the remaining 3 tablespoons of butter to the pan and melt. Add the mushrooms to the pan and cook until golden brown, stirring as little as possible for about 4-5 minutes.

1. Add the water and Dijon mustard to the pan, and stir to deglaze.
2. Add the chicken thighs back to the pan, skin side up.
3. Cover and simmer for 15 minutes until the chicken is cooked through.
4. Stir in the fresh herbs and let it sit for five minutes before serving. Serve hot.

NOTES

Approx nutrition info per serving: 447 calories, 31g fat, 1g net carbs, 37g protein

soup recipes

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