They always turn out tasty, satisfying, and their preparation takes very little time. You can do almost anything with them: fry, bake, boil, stew - in any form, dishes from chicken legs turn out nutritious and appetizing. And most importantly, their preparation does not require any special culinary skills.

And thanks to the fact that chicken can be combined with all foods, there are really a lot of recipe options with these amazingly tasty pieces of meat. So, if you don’t know what to cook from a leg, this article will help you decide on the choice of the most delicious, light and satisfying dish. Choose the recipe that you like best and begin the cooking process to the delight of yourself and your loved ones.

Chicken legs with potatoes in the oven

Chicken prepared in this way is unique in that it does not require a separate side dish. It's easy and quick to prepare, it turns out satisfying and tasty.

Ingredients:

• Four chicken legs.
• 700 grams of new potatoes.
• Two heads of onions.
• One sweet bell pepper.
• Three cloves of garlic.
• Two carrots.
• Vegetable oil.
• Spices: paprika, pepper, salt, turmeric.
• Greenery.

How to fry chicken legs with potatoes:

1. Wash young potatoes thoroughly, dry, cut into slices. There is no need to peel the fruit.
2. Cut the peeled onion into half rings, cut the carrots into rounds, squeeze the garlic through a press.
3. Place all prepared vegetables in one bowl, mix, add spices and a little oil.
4. Place the vegetables evenly on the baking sheet.
5. In a separate container, mix salt, paprika, turmeric, pepper, any other spices, and two tablespoons of vegetable oil.
6. Place the legs in the resulting mixture, coat them thoroughly, then place the meat on top of the vegetables.
7. Sprinkle chopped herbs on top of the ingredients on a baking sheet and place a couple of bay leaves.
8. Bake the legs at 180 degrees for about an hour.

Serve hot with fresh vegetable salad.

Fried chicken legs

This is perhaps one of the easiest dishes to prepare: with mayonnaise. It can be described in three words: fast, easy, tasty.

Ingredients:

• Three chicken legs.
• Salt.
• Vegetable oil.
• Garlic.
• Three spoons of mayonnaise.
• Pepper.

Preparation:

1. Rinse the legs.
2. Mix mayonnaise, spices, squeezed garlic and chicken.
3. Pour some oil onto a baking sheet. Place the legs, bake for 20 minutes at 180 degrees, then turn over and bake for another 20 minutes.

Maybe mashed potatoes, rice, stewed vegetables.

Stew

Still don't know what to cook with chicken legs? How do you like a dish like stew? The recipe for chicken legs is very simple, but the dish turns out satisfying and, most importantly, healthy.

Ingredients:

• Four legs.
• Three potatoes.
• One medium eggplant.
• Bell pepper.
• Two tomatoes.
• Two heads of onions.
• Garlic.
• Two spoons of adjika.
• Salt.
• Sunflower oil.
• Greenery.

Preparation:

1. Wash and peel all vegetables thoroughly.
2. Cut the onion into half rings, potatoes, carrots and tomatoes into slices. Chop the pepper into strips, and chop the garlic and herbs in a blender.
3. Cut the washed eggplants into rings and add salt, leave for 10 minutes, then rinse in cold water.
4. Layer on a baking tray: onions, bell peppers, carrots, eggplants, potatoes, then four washed legs. Spread the herbs and garlic on top in an even layer.
5. Pour vegetable oil over everything, add spices.
6. Bake for about 40 minutes.

How to fry chicken legs in tomato sauce?

Chicken prepared according to this recipe is especially tender and can serve as an excellent dish for any side dish.

Ingredients:

• Four chicken legs.
• Five spoons of tomato sauce.
• Three spoons of sour cream.
• Garlic.
• Spices.
• Vegetable oil.

Preparation:

1. Wash and dry the legs, cut into smaller pieces.
2. Heat a little vegetable oil in a frying pan and fry the meat until golden brown on both sides.
3. Place the legs in a saucepan or thick-walled saucepan.
4. In a separate container, mix two glasses of water with the remaining ingredients included in the composition.
5. Pour the resulting sauce over the legs and simmer for half an hour.

The legs in the sauce are ready, serve the meat hot.

Chicken legs with vegetables and cheese

You will definitely like this recipe for chicken legs: all the ingredients are selected so that the dish turns out not just tasty, but amazingly tasty.

Ingredients:

• Eight legs.
• 50 grams of hard cheese.
• Half a glass of soy sauce.
• Two spoons of mayonnaise.
• A quarter of a lemon.
• One small spoon of honey.
• The same amount of ready-made mustard.
• A clove of garlic.
• Sunflower oil.
• One carrot.
• Spices.

Preparation:

1. Rinse the legs and carefully remove the bones, being careful not to damage the skin, leaving a small shank at the very end.
2. Place the prepared chicken in a deep bowl and pour in soy sauce mixed with honey, mustard and lemon juice. Add chopped garlic and spices. Mix everything and leave the legs to marinate for two hours.
3. Peel the carrots, grate and simmer until tender.
4. Cut the cheese into eight equal pieces.
5. Once the meat has marinated, remove it from the sauce and add cheese and grated carrots to each piece.
6. Place each leg on a small piece of foil, coat it with mayonnaise, wrap tightly in foil and place on a baking sheet.
7. Bake for 30 minutes, then remove the foil and leave for another 10 minutes to brown the meat.

Remove the foil-wrapped chicken legs from the oven, unwrap, and serve with the side dish. This chicken is also delicious served cold as a snack.

Leg pilaf

Chicken can be cooked not only in the oven or on the stove, but also in a slow cooker. You don't need complex recipes to cook. You just need to lay out all the components and set the timer. And a tasty and satisfying dish will soon be ready.

Ingredients:

• Three chicken legs.
• Two glasses of rice.
• One onion head.
• One carrot.
• Garlic - optional.
• Half a teaspoon of barberry.
• Salt.
• Sunflower oil.
• Pepper.

Preparation:

1. Wash the legs, dry them, cut them into three parts and place them in a multicooker bowl.
2. Cut the onions and carrots into strips and place on top of the meat.
3. Rinse the rice thoroughly and add to the rest of the ingredients.
4. Pour enough boiled water to cover the cereal by 1 cm.
5. Add chopped garlic and spices, two tablespoons of oil.
6. Set the “Pilaf” mode for 60 minutes.

Decorate the finished dish with herbs.

Braised chicken legs in a slow cooker

The recipes selected in this article are unique in that all the components included in them are found in almost every kitchen. You will undoubtedly like this easy way to cook chicken legs in a hurry.

Ingredients:

• Two legs.
• Two cloves of garlic.
• Half a glass of mayonnaise.
• Spices.
• One apple (unsweetened).
• Two potato tubers.
• Vegetable oil.

Preparation:

1. First, prepare the sauce. Squeeze the garlic into the mayonnaise, add all the spices, stir.
2. Wash and dry the legs, brush with salt.
3. Pour oil into the multicooker bowl.
4. Roll the meat in mayonnaise sauce and place in a multicooker pan.
5. Wash the apples and potatoes and cut them into small cubes and add to the chicken.
6. Cook on the “Stew” mode for 50 minutes.

Chicken legs fried in a frying pan

What can you cook from a leg in just ten minutes? Of course, regular pieces of meat fried in a frying pan.

Ingredients:

• Ham.
• Mayonnaise.
• Spices.
• Vegetable oil.

Preparation:

For this recipe, you can use absolutely any spices and seasonings.

1. Add spices to taste to mayonnaise (one spoon of mayonnaise per leg).
2. Wash the meat, cut into small portions, rub in the resulting mixture.
3. Heat oil in a frying pan.
4. Place the poultry pieces, fry until golden and appetizing, first on one side for 2-3 minutes, then on the other for the same amount.

Spicy legs

This recipe will appeal to lovers of something unusual.

Ingredients:

• Two chicken legs.
• Two onions.
• One carrot.
• Two cloves of garlic.
• Spices.
• Zest of half a lemon.
• Salt.
• Half a glass of dry white wine.
• Vegetable oil.

Preparation:

1. Rinse and dry the meat.
2. Use a knife to lift the skin, separating it from the meat.
3. Make a mixture from chopped zest, one head of onion, garlic, as well as a spoon of butter, spices and salt.
4. Place the resulting mass on the legs between the skin and meat.
5. Grease a baking sheet with oil and place the chicken.
6. Peel and cut the carrots and the second onion into strips, place the vegetables where the legs are.
7. Bake the chicken for 30 minutes, turning occasionally, then pour in the wine and simmer for another 15 minutes.

Serve meat with herbs and vegetables.

Here are some simple recipes. Now you know what to cook from a leg that is quick, satisfying and tasty.

Bon appetit.

Hi all!

Today I will talk about how to cook chicken legs in the oven and post the recipe. Although, no, it’s more about how to cook a chicken quarter in the oven. There is not much difference since the recipe is the same. It all depends on what you chose and bought in the store.

So, chicken quarter in the oven.

Who doesn't love chicken? I don't think there are any. After all, it can be eaten by children, adults, and even those who decide to lose weight and go on a diet. True, then, you need to cook the legs differently, without mayonnaise, or buy low-calorie mayonnaise.

How to cook a chicken quarter in the oven?

What products will we need?

1. Chicken quarters or legs.
2. Ketchup.
3. Mayonnaise.
4. Salt.
5. Pepper.
6. Seasonings (you can buy special ones for chicken).
7. Vegetable oil.

We will bake the chicken legs after marinating them in mayonnaise and seasonings. Mayonnaise makes the meat tender and seasonings make it aromatic.

Chicken legs in the oven (recipe)

1. Peel and wash the legs (chicken quarter). Add salt and pepper to taste and season well. Leave to marinate for 10-15 minutes.

2. Mix mayonnaise and ketchup. Generously coat chicken meat on all sides. Cover with cling film and refrigerate for 20 minutes.

3. Grease the baking dish with vegetable oil. Place chicken quarters on pan.

4. Bake in a preheated oven at 160-180 degrees for 40-50 minutes until golden brown.

5. While baking, pour the resulting juice over the meat.

6. Remove from the oven and serve.

I hope you enjoy oven-baked chicken quarters with seasoned mayonnaise and that this recipe will find its place in your cookbook.

Bon appetit!

We bake chicken quarters and sour cabbage in a rather unpretentious dish, but due to its ordinariness it does not lose its enormous taste appeal. Chicken meat baked in the oven under sauerkraut is juicy, and sauerkraut neutralizes the increased fat content of chicken quarters.

Preparing the chicken.

We bake chicken quarters and sour cabbage only after thoroughly preparing all the components of the dish.

First, rinse the chicken quarters with cold water, remove any remaining feathers and dead skin. Place the chicken parts in a colander to drain excess water. Then, if necessary, separate the chicken thigh and leg and place them in a bowl.

In a dry deep plate, mix table salt, ground black pepper and your favorite seasonings. For the second course, bake chicken quarters and sour cabbage.

We rub the dry mixture into the pieces of chicken with our hands, rub it all into the meat, there is no such task, what is sprinkled is sprinkled and there is no need to pick it up.

Place the mayonnaise of your choice in another plate and generously rub it over the pieces of chicken for the dish, bake the chicken quarters and sour cabbage.

Grease a baking sheet with sunflower oil and place the prepared chicken parts on it.

Bake the chicken leg in the oven.

Turn on the oven to heat up and bring its temperature to 180-190 0 C.

Now we move on to the sauerkraut; if it is too sour or salty, then put it in a colander and rinse it in running cold water. But don’t get too carried away with this, otherwise the cabbage will become completely bland, and the taste of the dish will change not for the better.

Sprinkle the prepared cabbage evenly over the chicken and place the baking sheet with the dish in the oven. Bake for thirty to forty minutes and serve immediately!

For the second course, we buy:

- chicken quarters (three pieces)

- sour cabbage (four hundred grams)

- table salt (to taste, I take a little less than a tablespoon)

- ground black pepper (to taste, I take a little less than a teaspoon)

- seasonings (optional)

- mayonnaise (if necessary, about two to three tablespoons)

Mix:

- seasonings

- chicken

We wash:

- poultry parts

- cabbage

Sprinkle and coat the chicken with spices, seasonings, and mayonnaise.

Place the chicken in the mold and add the cabbage.

I love oven-baked chicken. Fragrant, with a golden crust, with garlic. I usually cook this dish when the kids come to visit. And for myself I’m making a simplified version, which I want to tell you about.

Wash two chicken quarters thoroughly. If there is such a need, I burn the feathers and the yellow film on the shin.

Mix salt, pepper and garlic (you can use chicken seasoning or other favorite seasonings).

I stuff the chicken with this mixture and rub it.

I prepare mustard-honey sauce, using American mustard (or other mild, sweet and sour) and honey.

I used this mustard in the sauce. This is a new product from TM Torchin. It is not spicy, but for my taste it is slightly sour, so it is ideal for marinating and baking meat.

I add a little salt and pepper. If you have sufficiently salted and peppered the chicken, you can skip the salt and pepper.

I rub the chicken quarters with this sauce and place them in a glass heat-resistant baking dish.

Ideally, the chicken should sit in the refrigerator for several hours to marinate. But I didn't do that.

There was a lot of fat on the chicken, so I cut it off and put it on the bottom of the pan, which I later regretted. There was too much fat. But this did not affect the taste of the chicken.

Placed in the oven for 1 hour at 180 degrees.

OK it's all over Now. The supper is ready.

It turned out delicious. Fried crust with a sweet and sour taste, juicy meat with garlic.
I only ate half of it. She stopped in time. After all, it’s already 21.30. I made a promise to myself not to eat after 18 and didn’t keep it.

Cooking time: PT02H10M 2 hours 10 minutes

GOST 16367-86 “Poultry processing industry. Terms and Definitions":

Bird carcass

a bled bird from which the feathers have been removed

After removing the intestines with cloaca, oviduct and formed egg, the bird carcass becomes half gutted.

After removing all internal organs and separating the head, neck and legs, the bird carcass becomes gutted.

Gutted carcasses can also be sold with a set of giblets and a neck included (this was the case in the USSR), i.e. for the housewife in the kitchen they seem to be half gutted, because... what was taken out during complete gutting was still put back in :) Broth, cooked not just from a carcass or a soup set, but with the presence of offal in it, in my personal opinion, is much tastier.

GOST R 52313-2005 “Poultry processing industry. Food products. Terms and Definitions":

The bird carcass is divided in half into:

• Half carcasses

cutting the bird carcass along the spine and keel of the sternum

• Front and back

​ cutting the bird carcass crosswise along a line passing approximately between the thoracic and lumbar vertebrae and near the middle process of the sternum; front Part includes the breast, wings and the adjacent part of the back, rear end– includes two legs with adjacent part of the back, abdominal fat and tail

By dividing the front and back parts of the bird carcass again in half, along the spine, you get front And rear quarters poultry carcasses.

According to GOST 31962-2013 “Chicken meat (chicken carcasses, chickens, broiler chickens and their parts). Technical specifications" are produced in the form of whole carcasses and their parts (except for chickens): half carcasses, quarters, front and rear.

According to GOST 31473-2012 “Turkey meat (carcasses and their parts). General technical conditions" are produced in the form of whole carcasses, half carcasses, fore and hind quarters.

According to GOST 55337-2012 “Guinea fowl meat (carcasses and their parts). Technical specifications" are produced in the form of whole carcasses and their parts: half carcasses, front and hind quarters.

According to GOST 31990-2012 “Duck meat (carcasses and their parts). General technical conditions" are produced in the form of whole carcasses and their parts: half carcasses, front and hind quarters.

According to GOST R 54675-2011 “Gude meat (carcasses and their parts). Technical specifications" are produced in the form of whole carcasses and their parts: half carcasses, front and hind quarters.

According to GOST R 54673-2011 “Quail meat (carcasses). Technical specifications" are produced only in the form of whole gutted carcasses.