Cosce di pollo al forno

Ingredienti

• 2 lbs chicken legs (whole leg quarters, drumsticks, or thighs)
• 1/4 cup olive oil (plus a drizzle more for baking)
• 2 tablespoons apple cider vinegar
• 1 tablespoon whole grain mustard
• 1 tablespoon Brazilian sofrito (or 4-5 cloves of garlic minced)
• 1 teaspoon fresh thyme (from about 4 sprigs, plus more for baking )
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/8 teaspoon ground cumin
• 2 teaspoons kosher salt (more or less to taste)
• pinch black pepper

Preparazione

1. 1

   Place the chicken legs in a gallon size ziplock bag, or large bowl. Set aside.

2. 2

   Add all the other ingredients to a small to medium bowl and whisk to combine.

3. 3

   Pour the mixture into the bag/bowl with the chicken, and mix to coat. Squeeze as much air out of the bag as possible when you're sealing it to ensure that the marinade doesn't leak out and also to coat the chicken as well as possible.

4. 4

   Let the chicken legs marinade 2-4 hours in the refrigerator.

5. 5

   Remove the chicken legs from the fridge about 30 minutes before you intend to bake them.

6. 6

   Preheat your oven to 425F.

7. 7

   Drizzle a baking dish with some olive oil. Next, remove the chicken legs from the marinade and arrange them in the baking dish. Sprinkle some more thyme on top and bake for 40-45 minutes, or until an instant read thermometer registers 165F.