For me, chicken legs, either whole, thighs or drumsticks, is the way to go. You may roast the chicken breast, but it can be tricky as it has a tendency to become very dry. If I have a choice I will always go for the dark meat (i.e., the legs) as it is tastier and not dry at all. Which parts of chicken should I use to roast in the oven? How do I know that the chicken is cooked through?Īlright, let’s try to answer some of the above questions/concerns.How long should the chicken stay in the oven?.At what temperature should I roast the chicken?.Does the chicken need to be placed on a rack or in the ovenproof dish?.Do I need to pan-fry the chicken before I put it in the oven?.What seasoning should I use to make a tasty chicken?.Does the chicken need to be brined before seasoning?.Do I need to marinate the chicken before I put it in the oven?.How long does it take to prep the chicken ready for the oven?.When it comes to legs, should I use thighs, drumsticks or whole legs?.Which parts of chicken should I use to roast it in the oven?.There are a number of questions and concerns that I often hear, like: And if you’ve ever under/overcooked a chicken, perhaps this can be a help. For some of you, this may seem fairly basic, but I know of more than a few vegetarians out there struggling to cook meat for their families.
I decided to make this very easy Oven Roasted Chicken Legs recipe for the blog because a number of people have asked me how to cook a simple chicken in the oven. 5 minutes prep time is all you’ll need.Īfter you’re done with this recipe you may want to check my Slow Roasted Whole Chicken Legs witch is also super delicious but requires more baking time. Oven Roasted Chicken Legs – either thighs, drumsticks, or even whole can be the easiest dinner one can make when the time is scarce.