Description
A delicious and easy recipe for creamy chicken legs infused with herbs, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds chicken legs (about 4–6 legs)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, rosemary, salt, and black pepper. Whisk until smooth.
- In a large oven-safe skillet or baking dish, heat the olive oil over medium-high heat. Add the chicken legs and sear them for about 3-4 minutes on each side until golden brown.
- Pour the soup mixture over the seared chicken legs, ensuring they are well coated.
- Cover the skillet or baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly.
- Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
- For a crispy skin, broil the chicken for an additional 3-5 minutes after baking.
- Add vegetables like carrots or green beans to the baking dish for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken leg with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 100mg