– 6 chicken legs – 1 Tablespoon extra-virgin olive oil – 2 tsp paprika sweet or smokey – 1.5 tsp sea salt – ½ tsp freshly ground black pepper – 1 small onion minced finely (or 1 tsp onion powder) – 2 teaspoons garlic minced finely (or 1 tsp garlic powder) – 1 Tablespoon Dijon mustard or 1 tsp ground mustard – 2 tablespoons fresh rosemary chopped finely or 1 tsp rosemary, dried – 2 Tablespoons fresh Italian parsley chopped finely or 1 tsp parsley flakes
Ingredients
Cook time: 60 min
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Servings
2-3
Type
gluten-free, chicken
prep Time
10 min
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Do you bake drumsticks covered or uncovered? Drumsticks are typically baked uncovered in the oven. This allows them to get crispy and browned, which they won't do if you cover them. You might end up with steamed drumsticks with soggy skin that way. You might roast drumsticks uncovered the entire way, or you might put foil on them for the first part of the cooking process to keep them moist and infuse more flavour, and then take the foil off during the last part of the cooking time, so the skin can crisp up. This can prevent the meat from being well-done but can keep it moist, while still allowing the skin to crisp up.
Is this rchicken ecipe low-carb? Yes, this chicken recipe is low-carb. This healthy and comforting sheet pan chicken cacciatore is low carb when you serve it over cauliflower rice or your favorite vegetable noodles.
How to tell if chicken legs are cooked? The most accurate way to see if it's ready is to use check the internal temperature with a meat thermometer. Baked chicken should be cooked to a temperature of at least 165°F., but legs I always cook more.
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