As I’ve stated many times, I buy my chicken in large quantities and freeze them from CostCo because of the cost savings and constantly look for great recipes using what I already have. Crispy Baked Rosemary-Garlic Chicken Legs left my family nearly licking their plates. There is not even a slight exaggeration to that comment. Is it normal for men/boys to just grunt while they eat? Seriously, conversation was lost at our dinner table until they both had gotten one chicken leg into their dinner.
Many of my friends want some of the leftovers, but we are hard pressed to have any it seems these days. After throwing away way too many containers of slimy leftovers, I’ve really tried to cook just enough for our family for dinner with just a little something leftover. Plus, the boys just seem to devour whatever I put in front of them.
The bread crumbs really make the crust so light and flaky on the chicken legs combined with the drizzle of olive oil in the bottom of the cooking sheet we were convinced we were eating fried chicken.
Keys items that make this dish a success:
- Be sure to season the panko bread crumbs and flour well with salt and pepper. The salt and pepper seasons the chicken well and does not overpower the flavors.
- Allow the coated chicken to sit the entire 15-20 minutes to allow the coating to adhere to the chicken well.
- I chose to turn the chicken legs during the baking process to allow the chicken legs to brown on all sides and cook thoroughly after cooling in the refrigerator.
- Squeeze lemon over the top of chicken legs right before serving it brings a zip to the chicken.
- Use the advice of the recipe and use a large plastic bag for the final step adding the panko crumbs. It reminded me of the shake and bake days of being a kid with easier clean up.