Oven Baked Chicken Legs
Recipe for Two!!


Oven Baked Chicken Legs
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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

Cooking Utensils You'll Need:

kitchen knife & chopping board
measuring spoons & cups
2 large plates
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.

Opened Egg
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Whisk with a fork.

Whisking Faster Than Light
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Whisking Almost Done!
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On a separate plate add one cup of the Italian bread crumbs. Spread them out flat.

Italian Bread Crumbs
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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.

Coating the Chicken Legs
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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.

Sauteing the Breaded Legs
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Lightly brush a baking dish with olive oil.

Brushing the Baking Dish with Olive Oil

Transfer the sauteed drumsticks into the oiled baking dish.

Getting Ready to Bake Sauteed Chicken Legs
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Cover the dish with aluminum foil. Bake for 20 minutes.

Covering With Aluminum Foil
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Baking for 20 Minutes
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Place 4 cups of water in a cooking pot. Bring to a boil. Add a teaspoon of salt.

Peel and wash the potatoes.

Peel Those Potatoes!!
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Washing Potatoes
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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.

Fresh Mashed Potatoes!
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Wash the green beans. Trim the ends.

Trimmed Beans Ready for Steaming
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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.

Sauteing Chopped Onions
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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.

Set Out The Green Beans
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Cover immediately with some of the sauteed onions to prevent the beans from drying out. Sprinkle with some parsley.

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

Add Some Mashies and Parsley!!
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Finally add two drumsticks per plate. Add parsley to the chicken.

Add the Chicken Legs
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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.


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