Free range chicken legs

£5.00 per kilogram

Available Options
  • £2.50

  • Free range chicken legs

Know Your Chicken Leg/drumsticks:

While cooking a whole chicken any day of the week doesn't happen like it used to, baking chicken legs is definitely a weeknight solution. A chicken leg, also called a hindquarter, is made up of one thigh and one drumstick that are joined together.

The thigh is the upper part of the leg and the drumstick is the lower part. Both are dark meat. These whole chicken legs are inexpensive, versatile, meaty, and moist. Plan on one leg per person.

Prepping the Legs:

There's little that you have to do other than to place the chicken skin side up in a 15x10x1-inch baking pan or shallow roasting pan. Seasoning can be as simple a light brushing of olive oil with salt and pepper.

Don't have a favorite spice rub? Here's our suggestion:

1 lemon, squeezed

Finely shredded lemon peel

3 cloves minced garlic

1 1/2 teaspoons crushed fennel seed

1/4 teaspoon crushed red pepper

Combine all in small bowl and stir

 

 

 

Preheat the oven to 400°F. Bake the chicken, uncovered, for 35 to 40 minutes or until the chicken is no longer pink inside.

You can bake the chicken legs/drumsticks in a 375°F. oven, if desired. Increase the baking time to 45 to 50 minutes.

Tip: An accurate way to check chicken doneness is to insert an instant-read thermometer into the thigh, avoiding the bone. It should read 180°F when the chicken is done.


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