Simple Baked Chicken Legs

We have some family members who love chicken legs, and every now and then, I have enough to treat them. This recipe starts with a simple salt water brine that makes them tender and juicy and removes discoloration that is sometimes found along the bone. Season it up with Italian flavors, as suggested, or use your own favorite combo!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 440 Calories

Ingredients

• 4 cups water
• 2 tablespoons kosher salt
• 2 tablespoons chopped fresh rosemary
• freshly ground black pepper to taste
• 1 ½ pounds chicken legs
• 1 sprig fresh rosemary (Optional)
• ¼ cup garlic-infused olive oil

Recipe Instructions

Step 1

Place chicken legs in a medium bowl.

Step 2

Stir water and salt together in a separate bowl until salt dissolves. Pour salt water over the chicken legs, cover, and refrigerate for at least 1 hour, or up to 24 hours.

Step 3

When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to accommodate the chicken legs without crowding them, about 8-inch square.

Step 4

Drain chicken legs and pat dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place in the prepared pan.

Step 5

Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 6

Arrange on a platter and garnish with rosemary sprig. Serve warm.