Roasted Chicken Legs in Oven 

Today we are going to cook a simple but tasty roasted chicken legs in oven recipe. For this dish we do not have to stay in the kitchen all day.

The preparation time of which does not last longer than 10 minutes, the rest is the job of the oven.

This recipe I prepared very often, in different versions, depending on what vegetables I had in the house.

It is a universal recipe, we find it everywhere in different variants. But what makes it more Transylvanian is how I seasoned the meat.

Prepare chicken legs

Because today I cook for four people, I chose six chicken legs and for diversity.

I put four pieces of chicken breast because they are people who love the chicken breast fried in the oven.

As you can see, I chose to make generous portions for everyone.

The pulp I preferred to leave it whole and with all the skin, so I just wiped them well. I washed and cleaned two bell peppers.

I chose one green and one yellow, which I cut in four or six, depending on how big they are.

Seasoning

I put the chicken meat in a bowl to season them. I have put sea salt, freshly ground pepper, marjoram (used very much in our area), garlic powder and crushed mild pepper.

Also, I seasoned with sweet paprika cream (Hungarian Piros Arany, I always have this spice in the house because is very good), honey and some sunflower oil.

We go to hand massage very well, because spices must get into the meat. After that, if you want, you can to put them in the refrigerator an hour. I put them directly in the pan.

We chose a deeper oven tray, in which we poured a little sunflower oil on the bottom. Put in the chicken legs and chicken breasts nicely.

Between them put the slices of peppers and sprinkle with a little sunflower oil on top. Here, you can put onion, leek, garlic or whatever you want.

Pour a glass of apple cider (or beer) into the tray, cover with aluminium foil and put it in the preheated oven at medium to high temperatures, about 200-220 degrees.

After about 40 minutes, take down the aluminium foil poured over a can of chopped tomatoes. Then put it back into the oven without the aluminium foil for about 20-30 minutes until it’s done well.

Meanwhile, you can sprinkle the pulp with juice from the tray in 10 to 10 minutes, so the skin will become crispy.

Serving the Roasted Chicken Legs in Oven

As a serving idea, I recommend you with a couscous, whose preparation is very easy and canned and with pickled cucumbers or picked onion.

I preferred to serve roasted chicken legs in oven, with potato salad, which should be prepared beforehand.

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Roasted Chicken Legs in Oven-Simple and Tasty Recipe

Course: Dinner

Cuisine: Hungarian, Transylvanian

Keyword: chicken legs in oven, fryed chicken legs

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Servings: 6 people

Author: Timea

Today we are going to cook a simple but tasty chicken legs recipe, for which we do not have to stay in the kitchen all day. We’ll make delicious baked chicken steaks, the preparation time of which does not last longer than 10 minutes, the rest is the job of the oven. This recipe I prepared very often, in different versions, depending on what vegetables I had in the house. It is a universal recipe, we find it everywhere in different variants, but what makes it more Transylvanian is how I seasoned the meat.

Print Recipe

Ingredients

• 1.5 kg chicken legs
• 500 g chicken beast cut in two you can use just the chicken legs
• 1 tbsp salt sea salt
• 1 tbsp ground pepper freshly ground
• 1 tbsp garlic powder
• 1 tbsp marjoram
• 2 tbsp crushed mild pepper Univer Edes Anna Sweet Paprika
• 1 tbsp honey flower honey
• 250 g bell peppers
• 150 ml sunflower oil
• 400 g chopped tomatoes preserved
• 200 ml apple cider

Instructions

Prepare chicken legs

• Because today I cook for six people, I chose six chicken legs and for diversity I put four pieces of chicken breast, because they are people who love the chicken breast fried in the oven. As you can see, I chose to make generous portions for everyone.
• The pulp I preferred to leave it whole and with all the skin, so I just wiped them well. I washed and cleaned two bell peppers, one green and one yellow, which I cut in four or six, depending on how big they are.

Seasoning

• I put my pulp in a bowl to seasoning them. I have put sea salt, freshly ground pepper, marjoram (used very much in our area), garlic powder, crushed mild pepper Sweet Ann (Hungarian Univer Edes Anna, I always have this spice in the house), honey and some sunflower oil.
• We go to hand massage very well, spices to get into meat, if you want to put them in the refrigerator an hour, I put them directly in the pan.
• We chose a deeper oven tray, in which we poured a little sunflower oil on the bottom, and we put the chicken legs and chicken breasts nicely. Between them put the slices of peppers and sprinkle with a little sunflower oil on top. Here, you can put onion, leek, garlic or whatever you want.
• Pour a glass of apple cider (or beer) into the tray, cover with aluminum foil and put it in the preheated oven at medium to high temperatures, about 200-220 degrees.
• After about 40 minutes, take down the aluminum foil poured over a can of chopped tomatoes and put it back into the oven without the aluminum foil for about 20-30 minutes until it’s done well.
• Meanwhile, you can sprinkle the pulp with juice from the tray in 10 to 10 minutes, so the skin will become crispy.

Serving

• As a serving idea, I recommend you with a couscous, whose preparation is very easy and canned and with pickled cucumbers or picked onion.
• I preferred to serve roasted chicken legs in oven, with potato salad, which should be prepared beforehand, and whose recipe you can find here.

Notes

Tips If you do not want to waste time cooking the side dishes, you can clean and slices 4-5 potatoes that you put in the tray near the chicken legs. They’ll be delicious!