I think we’re entering that precise season here in North Carolina.
The weather has decided to warm up.
Miss Abby wanted to stay outside much longer this morning to listen to the songbirds. She was quite content.
And today my friends, I’m actually going to wear sandals.
It’s a glorious thing.
However, I don’t think we’re quite ready to stand outside and grill. And, I have a hunch the propane tank needs to be replaced.
But, in the meantime there’s this recipe for oven-roasted bbq chicken.
I made my own bbq sauce, but you don’t have to.
I will not judge you if you used bottled sauce. There are some good ones out there, especially in the South.
I love to use chicken legs for this type of recipe. It just screams easy (especially for the littles to hold).
I used two Emile Henry roasting pans to hold 12 chicken legs.
After rinsing and patting dry with paper toweling. Liberally season them with kosher salt and freshly ground black pepper.
Next, drizzle the legs with olive oil. Technical cooking term: drizzle.
Place them into a preheated 425 degree oven for 20 minutes.
After 20 minutes, remove the roasting pans from the oven. Baste the chicken legs liberally with either your homemade bbq sauce or a bottle of your favorite bbq sauce. Remember, your choice and no judgement here.
Reduce the temperature to 375 degrees and return the basted chicken legs back to your oven for an additional 20-25 minutes.
At the end of the cooking time, the chicken should have a caramelized coating of the sauce.
They’ll look good enough to eat at that point, but you’ll want to add more sauce.
Trust me. More sauce.
Remove from the oven. Using a meat thermometer, check that it has reached an internal temperature of 165 degrees. If not, back they go for another 10 minutes. Check the temperature again.
At this point, I used tongs to dip each chicken leg into my simmering pot of homemade bbq sauce.
We like them saucy on Main St.
I plated them above with some additional bbq sauce because you can never have too much sweet, tangy bbq sauce. Or, at least that’s what I think.
Oven-Roasted BBQ Chicken Legs
12 chicken legs, rinsed and patted dry
Kosher salt and freshly ground black pepper
BBQ sauce, either bottled or homemade
Preheat oven to 425 degrees. Liberally season the chicken legs with salt and black pepper. Drizzle lightly with olive oil.
Place the chicken into the preheated oven and roast for 20 minutes.
Remove the chicken from the oven and reduce the oven temperature to 375 degrees. Baste liberally with bbq sauce and return to the oven for an additional 20 minutes.
Check the internal temperature of the chicken using a meat thermometer. It should register 165 degrees. If not, return to the oven for an additional 10 minutes.
Using tongs, submerge each chicken leg into bbq sauce.
Serve with additional bbq sauce if desired.
Kitchen Note: If using bottled bbq sauce, add this to a medium sauce pan to warm up on your stove top. You may need two bottles of prepared bbq sauce.