Hunk of Meat Monday: Spicy Garlic Baked Chicken Legs

On Day 4 of the 30 days of #FarmsMatter, I am reminded why chicken farms are a gift from God. You see, I grew up gathering eggs at my grandparent’s house. And then butchering said chickens. When the chicken raising ended, I was sure I would never have to butcher a chicken again. WrONg! My dad then thought it would be a good idea to get a flock of chickens. That would require butchering. Let’s just say, I am grateful for Perdue and Tyson and all the other chicken farms for raising and processing the chickens that I can just buy at Kroger.

Chicen Drumsticks
Drumsticks are the go-to chicken choice in our house when we eat chicken. I prefer dark meat any day of the week and of course the kids prefer eating legs over thighs! So, these packages literally can disappear quickly. The quickest recipe I have for baked chicken legs of course involves a few of my favorite things: garlic, butter, hot salt, and pasta sprinkle.

Spicy Garlic Chicken Leg seasoning
Once you have the butter melted, garlic added, follow up with hot salt and pasta sprinkle or some Italian herbs you have on hand. Then dip your legs in the butter. Dredge it through the butter and place on a jelly roll pan lined in foil. Then pour any extra over top of the legs.

Spicy Garlic Baked Chicken Legs on Baking Sheet
Then, because I am obsessed with garlic, I hit the chicken with some roasted garlic and herbs seasoning.

Spicy Garlic Chicken Legs Roasted Garlic Herb
Then roast the legs on 425 degrees for 25 minutes or till the juices run clear.

Spicy Garlic Baked Chicken Legs seasoned
The legs are juicy, spicy and with a crunchy outer shell. There is something about crispy skin that makes it totally irresistible.

Spicy Garlic Baked Chicken Legs
Nothing pairs with chicken legs like macaroni and cheese, so go ahead and go make some of the microwavable pasta in the last 12 minutes the chicken is cooking.

Spicy Garlic Chicken Legs

Spicy Garlic Baked Chicken Legs

Chicken legs are kids approved meal at our house. These spicy garlic baked chicken legs are fun to eat and full of flavor. And yes, very garlicky!
  • 12 chicken legs
  • 1 stick of butter
  • 4 cloves of garlic, minced
  • Hot Salt
  • Pasta Sprinkle
  • Roasted Garlic and Herb Seasoning
  1. Melt butter in a saute pan. Add garlic and saute for a minute or two.
  2. Once garlic and butter have infused, add hot salt and pasta sprinkle to combination and remove from heat. I added two teaspoons of each. Adjust to your flavor palette.
  3. Dredge chicken legs through butter mixture and place in foil lined jelly roll pan. Pour any extra butter over top of the chicken legs.
  4. Sprinkle roasted garlic and herb over the chicken legs and roast in 425 degree over for 25 minutes or till juices run clear.

30 days #farmsmatter

This post is part of the 30 days series over on Prairie Farmer. Be sure to check out the five things Holly will be talking about all month long while you are there! Be sure to see all my 30 Days of #FarmsMatter posts.

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  1. Melania Jackson says

    Of course you do realize that the chickens your grandparents raised were highly superior to the sad fowl that Purdue and Tyson “raise” in their tiny dark boxes? Bending their legs to fit more animals in, and adding chemicals to “disinfect” the meat of sick and dying hens? It’s cruel and sick, not to mention incredibly harmful to your health, and the planet. People like you are the reason america is fat, sick, and dying. I pray to god you’ll realize the truth one day. I will be praying for you and the rest of the “real farm” housewives (a true oxymoron) to wake up. The truth will set you free.
    #farmsmatter. Ha. Sponsored post or not, I doubt you realize the true irony of your words. Last I checked, farm didn’t mean “a multi-acre warehouse where animals are biologically manufactured (yes, “manufactured” like furniture)”.

  2. KD says

    While I agree with what Melania said about the terrible quality of Tyson and Perdue and other supermarket chicken, I don’t agree with the condescending way she said it. Thanks for the recipe, but I highly suggest free roaming, humanely treated chicken! There are tons of resources to educate ourselves on the quality of today’s mass produced and genetically modified foods.

  3. Amanda says

    Wow.. Really? All that self righteous crap over a recipe? Come on.. Anyway.. Thanks for the recipe, I’ve been looking for a new way to do chicken legs and this looks amazing! One thing though.. What is hot salt? Sounds intriguing..

  4. Rene' says

    I have a question. I want to make this in the same pan with veggies, but my husband is not home tonight and I have zumba tomorrow night my question is…… can I make this up tonight (get already to be baked) and have my husband put it in the oven tomorrow evening?

    Thanks Rene’

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