Oven Baked Chicken Legs
Recipe for Two!!

With this oven baked chicken legs recipe for two, I’m doing something very different!!

Many of my recipes focus on the main course. Then I’ll suggest a side dish or two because it works so well with the highlight.

As a change I thought I would give the directions for a complete dinner. No added steps. No extra side dishes.

Everything is here!

For the best results for this recipe, read the instructions over first. This will help you organize your steps better.

Ingredients (Serves 2 Drumsticks):

4 chicken drumsticks
4 medium potatoes - or - 2 large potatoes
1 medium onion
250g of green beans
1 tablespoon of butter
1 egg
1-2 tablespoons of olive oil
3 tablespoons of milk
Italian Style bread crumbs with Romano cheese
Vegeta seasoning
salt and pepper to taste
parsley

Cooking Utensils You'll Need:

kitchen knife & chopping board
measuring spoons & cups
2 large plates
fork
2 medium size saute pans (skillets)
cooking spoon
baking dish & kitchen brush
aluminum foil
2 cooking pots
steamer tray

Directions for Oven Baked Chicken Legs:

Pre-heat your oven to 350°C/180°F.

Wash your chicken drumsticks thoroughly. Dry with paper towels.

On a separate plate, crack open the egg. Season with salt and pepper.

Whisk with a fork.

On a separate plate add one cup of the Italian bread crumbs. Spread them out flat.

In the meantime, place the oil in a medium sized saute pan, but leave the heat off for now.

One by one, coat the drumstick with the beaten egg completely.

Place the coated drumstick on the breadcrumbs. Roll until completely covered. Place in oiled pan.

Turn heat to medium setting. Saute drumsticks on both sides for about 15 - 20 minutes. They should have a nice golden brown color.

Lightly brush a baking dish with olive oil.

Transfer the sauteed drumsticks into the oiled baking dish.

Cover the dish with aluminum foil. Bake for 20 minutes.

Place 4 cups of water in a cooking pot. Bring to a boil. Add a teaspoon of salt.

Peel and wash the potatoes.

Cut into halves. Place in boiling water and cook until soft - about 15 minutes. I add a little bit of butter because it cuts down on cooking time, makes the potatoes taste better, and helps them retain their vitamins.

When done, drain the water. Add one tablespoon of butter and one tablespoon of milk to the boiled potatoes. Mash them thoroughly until smooth. Set aside.

Wash the green beans. Trim the ends.

Steam them for 5 to 7 minutes until they have a deep green color. Remove from heat when done to retain crispness.

Peel and wash the onion. Chop into small pieces.

Add one tablespoon of butter to a small pan. Place over medium heat. Saute the chopped onions until they have very light golden color.

Remove from heat immediately to prevent any burning.

We’re done. On to…

My Chef's Tips:

Set out two plates.

Place the green beans out first. Place near one edge of the plate.

Cover immediately with some of the sauteed onions to prevent the beans from drying out. Sprinkle with some parsley.

Next place the mashed potatoes beside the beans. Cover with some sauteed onions and parsley as well.

Finally add two drumsticks per plate. Add parsley to the chicken.

I love parsley! It works really well with almost everything. And of course, it’s really great with oven baked chicken legs!!!  But - if you want to, you can leave it out.

Enjoy!!

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