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Peri Peri Baked Chicken Legs
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Peri Peri Baked Chicken Legs

1 h 15 minServes 6Nutri-Score C€€
from @louisianacreoleinla5 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken legs (cleaned and patted dry)Meat6 pieces
  • oilPantry15 ml
  • Buttery Steakhouse seasoningSpices6 g
  • smoked paprikaSpices4 g
  • garlic powderSpices4 g
  • black pepper (ground)Spices2 g
  • dried parsleySpices2 g
  • yellow onion (chopped)Produce0.5 pieces
  • butter (cut into pats)Dairy20 g
  • chicken stockPantry30 ml
  • peri peri saucePantry120 ml
  • green beans (trimmed)Produce300 g
  • salt (for the boiling water)Spices5 g

per serving

Nutrition

288kcal

Carbs
5 g
Proteins
28 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • cast iron skillet
  • Oven
  • Saucepan
  • Colander
  • Pastry brush

step by step

Method

  1. Season the chicken

    • Clean the chicken legs and pat them very dry.
    • Coat with oil, then season with Buttery Steakhouse seasoning, smoked paprika, garlic powder, black pepper and dried parsley.
    • Set the seasoned chicken aside.
    Step 1

  2. Prepare the skillet

    • Scatter the chopped yellow onion over the bottom of a cast iron skillet.
    • Add a couple of pats of butter, no extra oil needed.
    • Lay the chicken legs on top of the onions.
    Step 2

  3. First bake

    • Bake at 400 °F (200 °C) for 30 minutes.
    Step 3

  4. Add stock and baste

    • Pour a few splashes of chicken stock into the bottom of the skillet and move the chicken around to lift the drippings.
    • Spoon the liquid over the chicken to keep the top moist.
    • Return to the oven for another 15 to 20 minutes.
    Step 4

  5. Baste with peri peri sauce

    • Baste the chicken with the juices at the bottom of the skillet.
    • Pour the peri peri sauce generously over the chicken and brush or spoon it all over.
    • Bake again at 400 °F (200 °C) for 15 minutes, until cooked through (about 1 hour total).
    Step 5

  6. Boil the green beans

    • Boil the green beans in salted water for 7 to 8 minutes, keeping a little snap.
    • Drain well.
    Step 6

  7. Serve

    • Baste the chicken one last time with the gravy at the bottom of the skillet.
    • Serve with the green beans and a small baked sweet potato.
    Step 7
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