Original recipe makes 4-6 servings
4 Whole Chicken Legs (with skin)
1 tsp. Fresh Thyme
1 cup Papa Joe’s Little Chalet
2 cups Chicken Broth
Salt and Pepper to taste
- Place the chicken legs in a large, sealable bag or container and pour in 1 cup Papa Joe’s Little Chalet. Toss the chicken legs inside the bag to coat evenly and refrigerate for 6-8 hours or overnight.
- Pre-heat oven to 450 degrees.
- Place the Chicken Legs, skin-side up, on a rack in a foil-lined roasting pan and baste with contents of the container. Mix 1 cup Chicken Broth with the remaining Papa Joe’s Little Chalet Dressing and pour into the bottom of the pan. Season the poultry with fresh Thyme, Salt and Pepper and place in the preheated oven.
- When the skin is golden brown (about 15 minutes), lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the poultry from the oven and turn over. Check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of Chicken Stock and return to the oven. When the Poultry has browned on the bottom (about 15 minutes), remove the pan from the oven and turn the Chicken Legs back over. Return to the oven for an additional 15 minutes of cooking. Remove the Chicken Legs from the oven when the skin is brown and crispy. To confirm doneness, take the internal temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the pan to the oven for an additional 10 minutes and then re-check the temperature. When the poultry has reached the proper temperature, remove from the roasting pan, place on a warm platter and cover loosely with foil. Let rest for at least 10 minutes before serving.
6-8 hours or overnight
1 hr 45 min
2 hrs + marinade time