Baked Chicken Legs (Drumsticks)

Ingrédients

• 1 cup (slightly packed) fresh parsley leaves ((about 1 fairly large bunch))
• 4 green onions, (root ends trimmed, cut into thirds)
• 2 tsp dried oregano
• 3 garlic cloves, (peeled and smashed)
• 1/2 cup olive oil
• 2 Tbsp red wine vinegar
• 2 Tbsp fresh lemon juice
• 1/2 tsp red pepper flakes ((adjust to desired heat level))
• 1 1/2 tsp salt ((plus a few pinches), or season as desired)
• 1/2 tsp freshly ground black pepper
• 10 large (3.5 lb to 4 lb) chicken drumsticks ((bone-in skin-on))

Préparation

1. 1

   To a food processor add parsley, green onions, oregano, garlic and red pepper flakes. Pulse in short bursts about 10 times or so until roughly chopped.

2. 2

   Pour in olive oil, red wine vinegar, lemon juice and process until herbs are somewhat finely minced and liquids come together, about 5 to 10 seconds (stop and scrape down processor if needed).

3. 3

   Scoop out 1/4 cup of the herb mixture into a bowl and season that with a few pinches of salt. Cover and refrigerate.

4. 4

   Season remaining mixture with 1 1/2 tsp salt and 1/2 tsp pepper (you should have about 3/4 cup remaining herb mixture).

5. 5

   Place chicken legs in a gallon size resealable bag. Pour 3/4 cup herb mixture over chicken legs. Seal bag while pressing out excess air then rub marinade over chicken legs to evenly cover.

6. 6

   Transfer to fridge and let marinate 1 hour and up to 24 hours.

7. 7

   Move oven rack up one level from center. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet).

8. 8

   Roast legs in preheated oven for 25 minutes. Remove from oven and turn legs to opposite side.

9. 9

   Return to oven and continue to roast until cooked through (center is 165 in thickest portion) about 20 to 25 minutes longer.

10. 10

    Tip during baking: If you find the legs haven't quite browned enough then broil during the last few minutes. If they are over-browning you can loosely tent with foil near the end.

11. 11

    For crispy skin serve as is, or for more flavor brush with the remaining unused 1/4 cup chimichurri herb mixture (not what the chicken marinated in!). If you don't end up using that remaining 1/4 cup then toss it with a vegetable side such as roasted red potatoes or corn.