Baked Chicken Legs: The Recipe to Make Them Tasty and Juicy|

1. These chicken legs are golden on the outside, juicy and tender on the inside and unbelievably savory with every bite. With just a few simple ingredients, we turn ordinary chicken drumsticks into extraordinary.

2. This is one of those recipes that I get excited about. It’s so easy to make and the results are always awesome. It’s easily adjustable too – you can double or triple the recipe for a crowd, or even add a bit of kick of heat and serve on game day. I think you’re really gonna love this recipe!

Ingredients

1. Chicken drumsticks are the star of his show, and I love that they’re still very affordable. You can usually find packages of drumsticks that are much lower in price than any other part of the chicken. That’s fine with me! Even if it’s a large package i’ll use what I need now and freeze the rest for later.

2. We’ll use a simple seasoning blend of dry herbs and spices: paprika, onion powder, garlic powder, rosemary, parsley, ground mustard, salt and pepper. Then we’ll use a tablespoon of olive oil to hold all the seasonings to the chicken and help get that golden crisp skin we love to much.

Preparation

• This recipe is SO easy. We simply mix herbs and spices in a small dish. Add the chicken legs to a large, gallon-sized ziptop bag and add the olive oil. Seal the bag and roll those legs around for a minute to distribute the oil evenly on all the chicken. Then, open the bag, pour in the seasonings, close the bag and do the shake thing. Take a minute or so to do this and massage the chicken to really get that seasoning well distributed.

• Set aside for a minute and preheat your oven to 425°(F) and line a baking sheet with aluminum foil. Give the foil a good spray with non-stick cooking spray. This is important as the chicken will stick without it.

• Now take the chicken out of the bag and place on the foil lined sheet. Then into the oven it goes for 40 minutes.

• After 40 minutes the chicken will be a beautiful golden color and the inside will be at least 165°(F) when checked with an instant read thermometer. In fact, it will probably be closer to 185-195°(F) which is exactly what we want!

• Pro Tip: Chicken Legs are Better at 185-195°(F)!

• The rule of cooking chicken to a minimum internal temperature of 165°F has been well-established for quite some time. However, when it comes to darker meat portions such as chicken legs, thighs, or the entire leg quarter, exceeding this temperature is often encouraged for optimal results! When heated to around 185°F, the collagens within the meat begin to break down, contributing to the juiciness and “fall-off-the-bone” tenderness that we cherish so much in dark poultry meat.

• Check out this great article by America’s Test Kitchen regarding “overcooking” chicken drumsticks and thighs.

Let Rest and Serve

• Carefully remove the chicken to a plate or platter and let it rest for 5 minutes before serving.

Can this recipe be doubled?

• It sure can. You can even triple or quadruple this recipe! Simply adjust the ingredients accordingly. The cook time will still be 40 minutes, just be sure to not crowd the chicken too much on the pan. Keep the legs from touching and always keep in a single layer.

Give it a kick

• Want to give the chicken legs a little heat? Add a ½ teaspoon of cayenne pepper and even a teaspoon of crushed red pepper flakes. You can also deepen the flavor by using smoked paprika instead of regular paprika.

Crispy Sausage and Cheese Stuffed Potato Balls

Ingredients:

6 potatoes (approximately 1 kg or 35 oz.), peeled
10 grams (about 0.35 oz.) butter
Fresh parsley, chopped
100 grams (about 3.5 oz.) cheese, grated
8 sausages (casing removed)
2 eggs, beaten
Breadcrumbs
Salt and black pepper, to taste
Vegetable oil, for frying

Directions:

Prepare the Potatoes:
Boil the potatoes in salted water until they are completely tender, about 20-25 minutes. Drain and allow them to cool slightly.
Once cool enough to handle, mash the potatoes smoothly. Mix in the butter, chopped parsley, salt, and black pepper. Set aside to cool to room temperature.

Prepare the Filling:
In a skillet, cook the sausage meat over medium heat, breaking it apart with a spoon until it is fully cooked and crumbly. Drain any excess grease.
Mix the cooked sausage with grated cheese. This mixture will be used as the filling for the potato balls.

Form the Potato Balls:
Take a portion of the mashed potatoes and flatten it in your hand. Place a small amount of the sausage and cheese mixture in the center.
Carefully wrap the potato around the filling, forming a ball. Ensure the filling is completely enclosed.

Coat the Potato Balls:
Dip each potato ball first into the beaten eggs, then roll them in breadcrumbs until fully coated. This will give them a nice crispy exterior once fried.

Fry the Potato Balls:
Heat vegetable oil in a deep fryer or a deep skillet to 175°C (350°F).
Fry the potato balls in batches, being careful not to overcrowd the pan. Cook until they are golden brown and crispy, about 4-5 minutes.

Remove the potato balls with a slotted spoon and drain on paper towels.
Prep Time:
30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Servings: 8 servings

Serving Suggestions:
Serve with a side of dipping sauce such as ranch, marinara, or garlic aioli.
Pair with a fresh green salad for a balanced meal.

Cooking Tips:
Make sure the potatoes are completely tender before mashing to ensure a smooth texture.
You can add other herbs like chives or dill for extra flavor.

Nutritional Benefits:
Potatoes provide a good source of vitamins C and B6, potassium, and fiber.
Sausage adds protein and a rich flavor.
Cheese contributes calcium and additional protein.

Dietary Information:
This dish is a hearty, comforting option suitable for various occasions.
Can be made gluten-free by using gluten-free breadcrumbs.

Why You’ll Love This Recipe:
The combination of creamy potatoes, savory sausage, and melted cheese is irresistible.
It’s a versatile dish that can be enjoyed as a snack, appetizer, or main course.
Easy to make with ingredients you likely already have in your kitchen.

Conclusion:
Golden Sausage and Cheese Potato Balls are a delicious and satisfying dish that is perfect for any occasion. Whether you’re looking for a quick snack or a hearty meal, these potato balls will hit the spot. Enjoy the rich, savory flavors and crispy texture that make this recipe a family favorite.

Creamy Chicken and Broccoli Soup

Ingredients

For the Soup:

• Onion: 1, finely chopped
• Olive Oil: 2 tbsp
• Carrots: 2, peeled and sliced
• Celery: 3 sticks, sliced
• Garlic: 2 cloves, minced
• Flour: 3 tbsp (25g)
• Potatoes: 3, peeled and diced
• Chicken Thighs: 4 boneless, skinless (approx. 500g / 1 lb)
• Vegetable Broth: 1 liter (approx. 4 cups)
• Dried Thyme: 1 tsp
• Red Pepper: 1, diced
• Broccoli Head: 1, cut into florets
• Green Peas: 1 cup (150g)
• Cream: 1/4 cup (60ml)
• Salt and Black Pepper: To taste

For the Bread:

• Bread: 3 slices
• Olive Oil: 2 tbsp
• Garlic: 3 cloves, minced
• Processed Cheese Slices: 2
• Spice Mix: Your choice (e.g., Italian seasoning, paprika, or garlic powder)

Instructions

1. Prepare the Soup Base

• Sauté the Vegetables: In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
• Add Carrots and Celery: Add the sliced carrots and celery to the pot, cooking for another 3-4 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 30 seconds.

2. Thicken the Soup

• Add Flour: Sprinkle 3 tbsp of flour over the sautéed vegetables and cook, stirring constantly, for about 1 minute. This step helps to thicken the soup and eliminates the raw flour taste.

3. Cook the Chicken

• Add Main Ingredients: Add the diced potatoes, 1 liter of vegetable broth, and chicken thighs to the pot. Season with 1 tsp of dried thyme, salt, and black pepper.
• Simmer: Bring the soup to a simmer, cover the pot, and let it cook for 10-15 minutes, or until the chicken is cooked through and the potatoes are tender.

  4. Prepare the Bread

  • Preheat the Oven: Preheat your oven to 180°C (350°F).
  • Prepare the Bread: Place the bread slices on a baking tray, drizzle with olive oil, and sprinkle with the minced garlic and your chosen spice mix.
  • Bake: Bake the bread in the preheated oven for about 10 minutes, or until golden and crispy. Once baked, remove the bread from the oven and immediately spread the processed cheese slices over each slice while they’re still warm, allowing the cheese to melt slightly.

  5. Finish the Soup

  • Dice the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Remove any thyme sprigs from the soup if using fresh thyme. Dice the chicken and return it to the pot.
  • Add Broccoli and Peas: Add the broccoli florets and green peas to the soup, cooking for an additional 2-3 minutes until the broccoli is tender.
  • Stir in Cream: Finally, stir in the 1/4 cup of cream and adjust the seasoning with more salt and black pepper if needed.

  6. Serve

  • Serve Hot: Ladle the creamy chicken and broccoli soup into bowls and serve hot, alongside the garlic bread for dipping. The bread’s crispy texture complements the creamy soup, making each bite a satisfying experience.

  Nutrition Information

  • Servings: 4
  • Calories: Approximately 450 kcal per serving (including bread)
  • Protein: 25g
  • Fat: 20g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Sugar: 8g
  • Sodium: 900mg

  This Creamy Chicken and Broccoli Soup is not only comforting and filling but also provides a good balance of protein, fiber, and essential vitamins and minerals. Paired with cheesy garlic bread, it’s a meal that’s both satisfying and nourishing. Enjoy this delightful dish with family and friends for a cozy, delicious dining experience!

The Best Dinner in the World: Stuffed Cabbage Rolls

Ingredients

• Onion: 1, peeled and diced
• Olive Oil: For sautéing
• Chili Pepper: To taste, chopped
• Red Bell Pepper: 1, chopped
• Salt: To taste
• Cooked Beef: 2.6 oz (75 g), chopped
• Potatoes: 1.7 lb (800 g), peeled and quartered
• Chinese Cabbage: To taste, leaves separated
• Eggs: 3
• Flour: 3 tablespoons (24 g)
• Breadcrumbs: 3.5 oz (100 g)
• Vegetable Oil: For frying

Preparation

1. Getting Started

Begin by preparing your ingredients. Peel and finely dice the onion into small cubes. Heat up some olive oil in a frying pan over low heat and add the diced onion. Sauté the onion until it turns a beautiful golden brown. This step is crucial as it develops the base flavor for the dish.

2. Cooking the Filling

While the onion is cooking, chop the red bell pepper and chili pepper into small cubes. Adjust the amount of chili pepper according to your heat preference. Add the chopped peppers to the pan with the onion. Continue cooking the mixture over medium heat until the peppers are soft and tender, releasing their sweet and spicy flavors.

Next, take the cooked beef and chop it into small, bite-sized pieces. Add the beef to the pan with the onions and peppers. Stir everything together and let it cook for a few more minutes until the flavors meld into a delicious, savory filling. Season the mixture with salt to taste.

3. Preparing the Potatoes

While your filling is cooking, peel and quarter the potatoes. Place them in a pot of salted water and bring to a boil. Cook the potatoes until they are tender, about 15-20 minutes. Once the potatoes are cooked through, drain them well.

Ingredients:

For the Dough:

 

 

1 tea glass of warm milk (100 ml)

1 tea glass of warm water (100 ml)

Half a tea glass of vegetable oil (50 ml)

1 tablespoon of granulated sugar (20 grams)

1 tablespoon of dry yeast (10 grams)

4 cups of flour (480 grams)

1 teaspoon of salt (8 grams)

For the Filling:

 

1 red pepper, chopped into cubes

Half a yellow pepper, chopped into cubes

1 tomato, chopped into cubes

1 green tomato, chopped into cubes

6 green peppers, chopped into cubes

4 green onions, chopped into small pieces

Directions:

1. Prepare the Dough:

 

Add warm milk and water to a mixing bowl.

Add vegetable oil, granulated sugar, and dry yeast.

Gradually add 4 cups of flour and salt.

Mix the ingredients well.

Knead the dough until soft and smooth.

Cover and let the dough sit for 45 minutes.

 

 

2. Prepare the Vegetables:

 

Chop all the vegetables into cubes or small pieces and place them in a large bowl.

 

 

3. Assemble the Dough:

 

After 45 minutes, place the dough on a floured surface.

Roll the dough with a rolling pin.

Place the prepared vegetables on the rolled-out dough.

Fold the dough over the filling and seal the edges.

 

4. Cook:

 

Heat a skillet over medium heat and add a little oil.

Place the filled dough in the skillet and cook until golden brown on both side

5. Serve:

 

Cut the cooked dough into slices and serve warm.

Enjoy the delicious flavors of the homemade veggie-filled dough.

INGREDIENTS

3/4 lb rigatoni pasta

1 32 oz jar marinara sauce

3 cups mozzarella, grated and divided

1/2 cup Parmesan cheese, finely grated

4-6 frozen breaded chicken tenders, thawed

 

PREPARATION

Preheat oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick spray.

Bring a large pot of salted water to a boil and cook rigatoni 1 minute less than package directions call for. Drain and add back to pot.

Add marinara sauce, 1/3 of the Parmesan cheese, and 1 cup of the mozzarella. Toss to combine. Set aside.

Slice the thawed chicken tenders into strips.

Add half of the rigatoni mixture to theprepared baking dish. Top with half of the chicken strips, 1/3 of the Parmesan cheese, and 1 cup of the mozzarella.

Add remaining rigatoni. Top with remaining chicken strips and remaining Parmesan and mozzarella.

Bake until browned and crisp on top, 25-30 minutes.

Garnish with fresh parsley, serve, and enjoy!

Ingredients

5 chicken legs

Salt to taste

Ground black pepper to taste

Spices for chicken to taste

Vegetable oil

500g potatoes, peeled and chopped

1 onion, chopped

1 carrot, chopped

40g honey

40 ml soy sauce

10g chili sauce

10g mustard

3 cloves of garlic, minced

Directions

Prepare the Chicken:

Preheat your oven to 180°C (355°F).

Season the chicken legs with salt, ground black pepper, and your favorite chicken spices.

Heat some vegetable oil in a large frying pan over medium heat. Sear the chicken legs until they are golden brown on all sides. Set aside.

Prepare the Vegetables:

In a large bowl, combine the chopped potatoes, onion, and carrot. Drizzle with vegetable oil, and season with salt and ground black pepper. Toss to coat the vegetables evenly.

Make the Glaze:

In a small bowl, mix together the honey, soy sauce, chili sauce, mustard, and minced garlic.

Assemble and Bake:

Place the seared chicken legs on a baking sheet or in a baking dish.

Arrange the seasoned vegetables around the chicken.

Brush the chicken legs generously with the honey soy glaze.

Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve:

Remove from the oven and let it rest for a few minutes before serving.

Serve the chicken legs with the roasted vegetables, drizzling any remaining glaze over the top.

Serving Suggestions

Serve with a side of steamed rice or a fresh green salad.

Garnish with chopped fresh parsley or green onions for a burst of color and freshness.

Cooking Tips

Ensure the chicken is seared well to lock in the juices and add a deeper flavor.

You can adjust the amount of chili sauce to make the dish more or less spicy according to your preference.

Nutritional Benefits

Chicken legs provide a good source of protein.

The vegetables add fiber, vitamins, and minerals to the dish.

Dietary Information

This recipe is gluten-free if you use gluten-free soy sauce.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe

The honey soy glaze adds a perfect balance of sweet and savory flavors.

It’s a complete meal with protein and vegetables, making it both nutritious and delicious.

The recipe is straightforward and can be easily adapted to your taste.

Conclusion

Enjoy this flavorful Honey Soy Glazed Chicken Legs with Roasted Vegetables for a satisfying and hearty meal. The combination of tender chicken and roasted vegetables with a sweet and savory glaze is sure to become a family favorite.