Best Roasted Chicken Legs With Jalapeño And Tomato Recipes

SPICY ROASTED CHICKEN LEGS

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

ROASTED CHICKEN LEGS WITH JALAPEñO AND TOMATO

Steps:

• Preheat oven to 450°F.
• In a bowl stir together oil and lime juice. Add chicken legs and toss to coat. Arrange chicken legs, skin sides up, in a roasting pan and season with salt and pepper.
• To oil mixture remaining in bowl add tomatoes, chilies, onion, garlic, and salt to taste and toss well. Spread vegetable mixture around chicken legs in one layer and roast in upper third of oven 30 minutes, or until chicken is cooked through.
• Transfer chicken to a platter and keep warm, covered with foil. To vegetables in pan add broth and boil over moderately high heat, scraping up browned bits, until sauce thickens slightly, 2 to 3 minutes. Serve chicken with sauce and vegetables.

CRISPY BAKED CHICKEN LEGS DRUMSTICKS RECIPE

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven safe rack on top. (I use this set, which includes the baking sheet and rack that fits perfectly.)
• Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack.
• Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper.
• Bake the chicken legs in the oven for 25 minutes. Flip and bake for another 10-20 minutes, until the internal temperature reaches at least 165 degrees F (74 degrees C).
• Let the chicken rest for 5 minutes before serving.

SPICY ROASTED CHICKEN THIGHS

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

CHICKEN WITH JALAPENO & TOMATO

Steps:

• 1. Preheat oven to 450 degree F 2. In a bowl stir together oil & lime juice. Add chicken & toss to coat. Arrange chicken skin side up in a roasting pan. 3. To oil mixture remaining in bowl add tomatoes, chilies, onion,garlic and salt to taste and toss well. Spread vegetable mixture around chicken in one layer and roast in upper 1/3 of oven 40 minutes or until chicken is cooked through. 4. Transfer chicken to a platter and keep warm, cover with foil. To vegetables in pan add broth and boil over moderately high heat scraping up browned bits, until sauce thickens slightly. You may have to add some flour or corn starch. 5. Serve chicken with sauce and vegetables. 6. This recipe works with any type of chicken parts.

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

ROASTED CHICKEN BREASTS WITH JALAPENO AND TOMATOES

Steps:

• Preaheat oven 450.
• Arrange chicken skin side up in roasting pan and season with salt and pepper.
• In a bowl add oil,tomatoes, chilies, onion , garlic, salt to taste and toss well. Spread around chicken and roast in oven, 30 to 45 minutes, depending on which chicken parts you used.
• Transfer chicken to platter and keep warm, tented with foil. To the vegetables in pan add broth and boil, over moderate heat, scraping up the browned bits until it has thickened. Add lime juice. Serve chicken with sauce and vegetables.

JALAPENO ROAST CHICKEN

Steps:

• Preheat oven to 400.
• Combine oregano, shallot, garlic, butter, olive oil, the jalapeno and pepper in a food processor and mix until until it's a paste.
• Pat the chicken dry and place breast-side up on a rack in a large roasting pan.
• Carefully loosen the skin from the chicken breast, legs and thighs without detaching it (I had to use a small knife at some points, but do so carefully so you don't accidentally pierce the skin.
• Spread about 1/2 of the jalapeno paste under the skin.
• Tie the legs together and spread the rest of the paste on the outside of the chicken.
• Pour the chicken broth and wine into the roasting pan.
• Roast the chicken for 1 hours 30 minutes (or until fully cooked), while basting with pan juices every 15-20 minutes. If the juices start to run out, add more chicken broth and wine to the pan.
• ***Optional*** After the chicken was finished, we poured a little of the juices from the pan on the chicken after it was cut and plated.