Chicken Leg Quarters are a great buy, when they're on sale. This recipe for Oven Baked Chicken legs will taste like they just came off the grill.
Chicken Leg Quarters were on sale again, not my all time winner of $ .29 / pound, but $ .37 / pound, which still isn't too bad. Even after you finish the butchering, you're still into them for under $ .60 / pound. One package of 6 legs cost a little less than $3.00. that's a deal, when you can get 6 meals out of it.
So I bought them the day they went on sale, and made Chicken Cacciatore. I've been looking for other things to do in the oven, and I figured I buy some more and bake them. No, they're not as good as doing them on the grill, but not all of you have the temperate weather that lets you enjoy using the grill all winter long.
The total number of servings you'll get out of these will be governed by how many side dishes you have to go along with these Oven Baked Chicken Legs. The more sides you have, the less chicken you'll eat.
2. Mix up the first 3 ingredients and set aside. This is the rub.
3. Prepare a sheet pan, by covering with aluminum foil, then setting a wire baking rack inside. If you don't use the aluminum foil, there's a good chance that you'll end up throwing out the pan after you're finished cooking.
Wash, then dry the chicken, and coat with the Rub. Set the chicken on the rack, skin side up, and bake for 45 minutes.
4. Turn them over and bake for another 1/2 hour.
5. I've got a small oven, and a small sheet pan (1/2 the size of the normal home type), and, in order to bake this much chicken I've got to set them real close together. Don't be too concerned about this, because they'll shrink while they're cooking.
Flip them over, coat with your favorite barbecue sauce, and cook for another 20 minutes, or so.
Ron's Note:
I don't always put the BBQ Sauce on these. The Rub makes a perfect and taste doating by itself.
6. When they're finished cooking, the sauce should have dried out a bit. The reason you don't put the sauce on earlier, is because it would just burn.
7. In case you didn't believe me when I told you about the possibilities of burning the pan? Here's a picture of the pan after the chicken's done. Every time you cook chicken in the oven, with or without any sauce, you should always cover the pan with aluminum foil, or you'll end up with a ruined pan, like this one could have been.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By Cap'n Ron
