Delicious Oven Baked Chicken Drumsticks Recipe

🔥 Oven-Baked Chicken Legs Recipe 🔥

Crispy on the outside, juicy on the inside – these chicken legs are packed with smoky, savory flavor and a hint of heat! Perfect for an easy dinner or meal prep. This marinade is super versatile too, you could use it on chicken breast, thigh or whole chickens, just adjust cooking times.

Here’s what you’ll need:
✅ 6 chicken legs
✅ ¼ cup olive oil
✅ 1 tsp stone ground mustard (optional)
✅ ¾ tsp chicken bouillon
✅ Salt & pepper to taste
✅ 1 tsp garlic powder
✅ Red pepper flakes (for a little heat)
✅ 2 tsp smoked paprika

Directions:
Mix olive oil, mustard, bouillon, and spices into a marinade.
Coat chicken legs evenly.
Bake at 400°F for 15 minutes, flip, then cook another 20 minutes until golden and fully cooked.

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#cooking #recipes #chickenrecipe #dinner

Hey there. Welcome back to my channel. This is episode 10 of Cooking Diaries with me. Now, I don’t know why I’m using this accent, so I’m going to switch it up right now. Anyways, we’re going to make some chicken. You’re going to see a common theme here is I like me some boil. All right, it’s easy, it’s versatile, it’s pretty cheap, and it’s a little more heart healthy as opposed to red meat, which I love, too, but you know, you can only eat it so much at a time. Um, but you also see some ground turkey. You’ll see a little bit of salamon, but common recipe out here is chicken. If you like chicken, hit that like button because I like chicken, too. So, today we are making chicken drumsticks Italian style in the oven baked. Real simple, real easy. It’s going to be very flavorful. And I’ll show you guys the recipe that I use that my great great great um I don’t have a great great grandma anymore. God rest her soul. Sorry. Um, we’re going to use a recipe that I just use when I’m here with Dina. So, let’s get to cooking. I do apologize for the angle here as I don’t exactly have the best setup. I love my kitchen. I truly do, but for videos, I don’t have the best setup. So, we’re just going to work with what we got, right? There are people who make people who make more with less. So, you know, what’s my excuse? So, what we’re going to do is I just touched some chicken, so I’m going to wash my hands. What we’re going to do is get ourselves a nice silver bowl. Has to be silver. If it’s not silver, it’s not going to work. All right. And oh, what do we say? We’re trying to be better about the measurements. In a bowl, a4 cup olive olive oil. You can use any oil you want. I like olive oil. It gives it a nice flavor. And yeah, it’s a good base. Olive oil. I found some onions. I’m going to use them, too, just to give it flavor. I’m just going to rough chop the onion. Let’s go with one teaspoon of stone ground mustard. If you don’t like it, you don’t have to use it. 3/4 teaspoon of chicken bouan. Maybe two hefty pinches of salt or salt to taste as they say. Some fresh cracked pepper. I would say about a teaspoon of pepper. Garlic powder. Teaspoon. Red pepper flakes to taste. If you don’t want it spicy, don’t use any. I’m going to use about a teaspoon of that as well. Now, you might be asking, John, what makes this Italian? What makes this an Italian chicken? Well, I’m going to add this oregano. And then I think I have to regrettably inform you that I am out of Italian seasoning, which makes this Italian. So, I may have lied just a little bit. It’s still like an Italian inspired, but I’m missing the Italian seasoning that I usually use. So, I apologize, but it’s still going to be fire. So, bear with me, but I apologize for lying. I ain’t no liar. In that case, you would use Italian seasoning. I don’t have any. So, we’re going with smoked paprika. [Music] And I’m going to go with about maybe two table sorry two teaspoons of that because I really like the smokiness that it gives. [Music] Then you get your whisk and you give it some nice whiskey business and it’s going to give you a nice little paste. See that? If you want it thinner, add more oil or a little bit of water or lemon juice. If you want it thicker, add more seasonings, but you want it to go a long way. So, I wouldn’t I wouldn’t recommend that. I added a little bit of water. See how it thinned it out. Don’t go too crazy, but just a little bit of water. It smells really good. All right, now the easy part. Preheat your oven. 400. And while that’s preheating, back to work. So, really what we’re going to do, you can take the skin off. I’m going to remove some of the skin cuz some people don’t like it or maybe you’re trying to watch your cholesterol and whatnot. So, I’m just going to remove a little bit of it, not all of it. And what you’re going to do is butterfly your your your your legs. So, what what I mean by that is you kind of just cut into them a little bit on each side and open them up. Please be careful. Do not cut yourself. I don’t have the proper knife for this, but you kind of just create slits in it and that’s going to create create more surface area and let the flavor really get in there and allow it to cook a little bit quicker. So, just like that. It don’t got to be perfect. Like I said, I don’t have the proper knife, so it didn’t cut properly, but that’s what it’s looking like. And then chicken go in. Let your chicken go for a nice Let your chicken go for a nice swim in there. All right, chicken is all cut up. Now, I’m going to marinate. Mind you, that marination is for about 1 2 3 4 5 about nine pieces. It barely covers it. So, maybe it’d be best if you had like six. I think six would be much better. Just a heads up. I uh bought more weight legs because I wanted to have more. So, yeah, just so this one probably yields about six legs. So, just a heads up. But make sure all your nooks and crannies are accounted for. If you left the skin on, make sure the skin you got underneath the skin. So, it’s seasoned under there. And that’s what you’re looking for. A nice seasoned piece of chicken. Looks good, don’t it? I totally forgot to put the onions on top. So, do that, too. That’ll give it a little bit of seasoning and flavor. And then you’re going to cover, marinate for an hour, preferably overnight, but sometimes we’re we’re in a rush and we’re hungry, so an hour is just fine. A few moments later. All right, so it’s been about an hour. Not really, but I’m impatient. So, we’re going to line the baking sheet with your chicken. Go in with all your onions and everything. Make sure your chicken is opened up so it cooks evenly. So, we’re going to go 400 in the oven baking. Let’s go 15 minutes and then we’re going to turn them. Then another like 20. So, I’ll see y’all in 15 minutes. All right. So, it’s been 15 minutes. We’re going to look at our nice chicken and give them a nice flip and then let them finish cooking. And then back into the oven for another 20 minutes. Okay, chicken is done. For the last 2 minutes, I put it on broil on high just to kind of give it a nice char on top to kind of mimic that like barbecue sensation. Hopefully I didn’t burn the hell out of it, though. Nope. Looks good. Look at that. Looking sexy. All right, that’s what the chicken’s looking like. Really well seasoned. Looking really beautiful. Let’s take a quick bite and I’m going to go eat dinner. When proto [Music] perfection, simple, delicious, easy, ready in about an hour, you have your whole meal done. You don’t have to butterfly them, but make you cook, excuse me, you can cook them a little quicker, cook a little more evenly, and this is hella good. I’m going eat dinner. Thank you for watching. Appreciate you guys for keeping these recipes going all day, all night. If you guys have any recommendations or anything you want to see me cook, let me know in the comments below. Let me know if you make this for dinner. One provo. See you in the next one. [Music]