to be honest cooking bone-in chicken intimidates me. If you are more comfortable cooking boneless, skinless chicken don’t worry. Here is an easy, never fail, way to roast chicken legs. Along with a variety of ways to enjoy them.
How to Roast Chicken Legs with Backs
Chicken legs
1 tsp of room temperature butter per chicken leg
salt and pepper
First preheat your oven to 300 F.
Lightly grease a casserole dish large enough for all the chicken you are cooking. Ideally the chicken should not over lap (the pan I used was a little too small).
Then using a paper towel pat the chicken dry.
Using your hands rub butter into the skin of the chicken.
Generously season both sides of the chicken leg with salt and pepper and place in casserole dish. Cover dish with aluminium foil and bake for one hour. Baste chicken after 30 minutes of cooking, with the juices in the pan.
Or you can use the chicken to make something else. If you are doing this, allow the chicken to cool slightly so you can easily remove the chicken from the bones and skin.
Be sure to keep the bones to make stock. I keep them frozen in a freezer bag until I have enough to make a pot of stock.
Tonight I’m making chicken pot pie stew over mashed potatoes – it’s our new favourite dinner. I’ll make the filling of this pot pie recipe and instead of baking it with phyllo pastry, I’ll serve it like a stew over mashed potatoes.
Here are a few other favourite ways to use cooked chicken.
Enjoy!
Shannon RD
Registered Dietitian
original recipe from