Tiffany Haney
Chicken legs are a versatile and budget-friendly meal option that can be cooked in a variety of ways, including baking, pan-frying, and using a pressure cooker like an Instant Pot. The cooking time for chicken legs varies depending on the method and specific ingredients used. For example, baking chicken legs in the oven typically takes around 40 minutes at a temperature of 400°F to 425°F, while pan-frying on the stove can take about 30 minutes. When cooking chicken legs in an Instant Pot, the cooking time is significantly reduced to less than 20 minutes, making it a convenient option for busy weeknights. Regardless of the cooking method, it is important to ensure that chicken legs are cooked to a minimum internal temperature of 165°F for food safety, with higher temperatures recommended for darker meat portions like chicken legs to achieve optimal tenderness and juiciness.
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What You'll Learn
Chicken legs in an Instant Pot
Chicken legs can be cooked in an Instant Pot in a variety of ways, with different cooking times depending on the specific recipe and whether the chicken is frozen or not.
Instant Pot Chicken Legs with Herb Rub
This recipe involves sprinkling chicken legs with salt, herbs, and spices, then browning the skin before pressure cooking. The cooking time is 30 minutes with a natural release. If you want crispy skin, you can broil the chicken for an additional 3-5 minutes.
Instant Pot Lemon Garlic Chicken Legs
This recipe involves cooking chicken legs in chicken broth with lemon zest, Italian seasoning, and lemon juice. The cooking time is 15 minutes for fresh chicken legs and 25 minutes for frozen legs, followed by a 5-minute natural pressure release. For crispy skin, you can broil the chicken for an additional 5 minutes.
Instant Pot Chicken Drumsticks with BBQ Sauce
This recipe involves seasoning chicken drumsticks with spices and smothering them in BBQ sauce. The cooking time is 15 minutes at high pressure, followed by a 5-minute natural release. For frozen chicken, increase the cooking time to 20 minutes.
Instant Pot Chicken Legs or Drumsticks with Broth
This recipe involves placing chicken legs or drumsticks on a wire trivet or steamer basket in the Instant Pot and cooking them with water or chicken broth. The cooking time is 10 minutes at high pressure, followed by a natural release for 5 minutes. For frozen chicken, increase the cooking time to 12 minutes.
Tips and Variations
- You can add potatoes, peas, carrots, corn, and tomatoes to the Instant Pot along with the chicken for a one-pot meal.
- For a simple spice blend, mix onion powder, garlic powder, smoked paprika, and your favorite chicken seasoning.
- For a lemon garlic chicken variation, use lemon zest, Italian seasoning, lemon juice, and broth.
- To make chicken legs or drumsticks in an air fryer, cook thawed chicken for about 20 minutes at 390°F for crispy and juicy results.
- If you want to brown the chicken skin before pressure cooking, do so 2 legs at a time.
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One-pot Spanish chicken and rice
Ingredients
- Chicken legs or thighs
- Olive oil
- Spices: cumin, paprika, chili powder, onion powder, Italian seasoning, salt, and pepper
- Yellow onion
- Tomato paste
- Garlic
- Long-grain white rice
- Chicken broth or stock
- Lime
- Cilantro or parsley
- Lemon (optional)
- Saffron (optional)
- Olives (optional)
Method
- Combine the cumin, paprika, chili powder, onion powder, Italian seasoning, salt, and pepper in a small bowl.
- Divide the spice mixture in half and rub half of it onto the chicken legs.
- Heat oil in a large skillet over medium-high heat. Place the spice-rubbed chicken legs in the pan and sear on all sides for about 3-4 minutes until golden. Transfer to a plate and set aside.
- In the same skillet, saute onion in the drippings until translucent and fragrant.
- Reduce the heat to medium and add garlic, tomato paste, rice, and the remaining spice mixture to the pan. Cook for 2-3 minutes.
- Pour in the chicken broth and bring to a simmer.
- Reduce the heat to medium-low and return the chicken to the pan.
- Cover the pan and let the dish simmer for 20-25 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (or 185-195°F for darker meat).
- Just before serving, squeeze fresh lime juice over the dish and sprinkle with cilantro or parsley.
- Serve with lemon wedges on the side, if desired.
Tips and Variations
- For more heat, add some cayenne pepper or smoked paprika.
- For a milder taste, swap green olives for black Spanish olives.
- This dish can also be made with boneless, skinless chicken breasts. Follow the same instructions for searing and then simmer in the rice for 20-25 minutes.
- For extra richness, add some chorizo sausage to the dish.
- This recipe can be made in a large, deep pan with a lid, such as a saute pan.
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Chicken legs in the oven
Chicken legs can be cooked in the oven in a variety of ways, including baking, roasting, and broiling. Here are some detailed instructions for preparing and cooking chicken legs in the oven, along with some suggested serving ideas.
Preparation
Before cooking, it is important to dry the chicken legs with a paper towel to remove any excess moisture. This will help the chicken legs crisp up during cooking. You can also choose to coat the chicken legs in olive oil, which will help distribute the seasoning evenly.
Seasoning
A variety of seasonings can be used for chicken legs, including cumin, paprika, chili powder, onion powder, Italian seasoning, salt, and pepper. You can combine these spices and rub them over the chicken legs, or place the chicken legs in a large zip-top bag, add olive oil and the seasoning mix, seal the bag, and shake to coat the chicken.
Cooking
Preheat your oven to 400°F
Serving
Let the chicken legs rest for at least 5 minutes before serving. This allows the juices to redistribute, making the meat more tender and juicy. Chicken legs can be served with a variety of sides, including potatoes, rice, pasta, couscous, or vegetables. For a one-pot dish, you can cook chicken legs with potatoes, baby potatoes, red potatoes, onions, or garlic in the oven. You can also add spices and herbs to create a flavorful dish.
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Chicken legs on the stove
Chicken legs can be cooked on the stove in a variety of ways, with a range of ingredients and spices. The cooking time can vary depending on the method and ingredients used, but typically it takes around 30 minutes for a basic recipe.
One option is to pan-fry the chicken legs with olive oil, salt, and pepper. Start by tossing the chicken legs in the olive oil and seasonings. Get your stainless-steel skillet nice and hot, then sear the meat skin side down, getting the skin nice and crispy. After a few minutes, flip the chicken and sear the other side. Remove the chicken from the pan and set it aside—it won't be fully cooked at this point. Add some sliced shallots and a pinch of salt to the pan and caramelize them. Then, deglaze the pan with some white wine and add chicken stock. Finally, return the chicken to the pan with some fresh thyme, cover, and cook until done.
Another option is to cook the chicken legs in a one-pot Spanish chicken and rice skillet. This dish includes bone-in chicken legs, cumin, paprika, chili powder, onion powder, Italian seasoning, salt, pepper, yellow onion, tomato paste, garlic, long-grain white rice, and chicken broth. Start by combining the spices in a small bowl and rubbing half of the mixture all over the chicken legs. Heat some oil in a large skillet over medium-high heat and sear the chicken legs on all sides until golden, which should take about 3-4 minutes. Transfer the chicken to a plate and set it aside. In the same skillet, saute the onion until translucent, then add the garlic, tomato paste, rice, and remaining spice mixture. Cook for 2-3 minutes, then add the chicken legs back to the pan with the chicken broth and cook until done.
Additionally, you can cook chicken legs on the stove with potatoes. This method involves drying the chicken legs and potatoes with a paper towel and placing them in an oven-safe baking dish. In a small bowl, whisk together olive oil, lemon juice, garlic, paprika, salt, and pepper. Drizzle this sauce over the chicken and potatoes, then use your hands to coat them evenly. Bake uncovered for 55-65 minutes, or until the potatoes are fork-tender and the chicken is cooked through. If desired, broil for an additional 3-5 minutes for a golden brown color.
It's important to note that the cooking time may vary depending on the size and number of chicken legs, as well as the specific stove settings and cookware used. Always ensure that chicken is cooked to a safe internal temperature, typically 165°F (74°C) for white meat and 180°F (82°C) for dark meat.
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Chicken legs with potatoes
Ingredients
- Chicken legs
- Potatoes (baby potatoes work well)
- Olive oil
- Salt
- Pepper
- Lemon juice
- Garlic
- Spices (paprika, chilli powder, onion powder, dried oregano, dried thyme, smoked paprika, and cayenne pepper)
- Fresh parsley (optional)
Method
- Prepare the chicken legs by coating them in olive oil and your chosen spices. You can do this by placing the chicken legs in a large zip-top bag with the oil and spices, sealing the bag, and shaking to distribute the seasoning evenly.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with aluminium foil and spray with non-stick cooking spray.
- Place the chicken legs on the prepared baking sheet and bake for 40-50 minutes, turning halfway through. The chicken is ready when it reaches an internal temperature of 165°F (74°C) for food safety, but you can cook it to a higher temperature of 185-195°F (85-91°C) for optimal tenderness.
- While the chicken is cooking, prepare the potatoes by cutting them into even-sized pieces, about 1 inch thick.
- Toss the potatoes in olive oil, salt, pepper, and any other desired spices.
- After the chicken has cooked for 30 minutes, add the potatoes to the baking sheet and continue cooking for another 15-20 minutes, or until the potatoes are fork-tender and the chicken is cooked to your desired temperature.
- Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes before serving. This helps the juices redistribute, making the meat more tender and juicy.
- Garnish with fresh parsley (optional) and serve.
Tips and Variations:
- You can marinate the chicken legs in the refrigerator for at least 1 hour or overnight before cooking to enhance the flavour.
- For crispy chicken skin, separate the potatoes and chicken for the last 15-20 minutes of cooking.
- Add other vegetables like carrots, mushrooms, or onions to the baking sheet for a complete one-pan meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days.
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Frequently asked questions
Chicken legs should be cooked in the oven for around 40 minutes at 425°F. The internal temperature should be at least 165°F, but 185-195°F is ideal.
Chicken legs can be cooked on the stove in around 30 minutes.
Chicken legs can be cooked in an Instant Pot in less than 20 minutes.
