Oven baked chicken legs keep well (refrigerated) and are great cold. They are terrific for healthy packed lunches and picnics.
When I was growing up, these chicken drumsticks were a staple of meals, leftovers, and packed lunches. We called this baked chicken "oven fried chicken."
All you need:
I no longer recommend using Pyrex glass baking pans or Corningware (due to reports of newer pans shattering unpredictably).
I do recommend European-made ceramic baking pans, such as the Emile Henry 13.8" x 10" lasagna pan. It's a well-made, naturally non-stick pan ideal for roasting chicken parts.
Chicken is cooked (done) when juices run clear, rather than bloody, when it is pierced with a fork.
You can bake to your desired level of crispiness.
Thighs: Bake about an hour at 350 degrees.
Whole Leg (a leg and a thigh): Bake a little more than an hour at 350 degrees.
Chicken breast with bone: Bake about an hour at 350 degrees.
Boneless chicken breast: Put a pat of butter on top of each breast. Cover the pan with aluminum foil. Bake about 45 minutes at 350 degrees.
Wings: Bake about an hour at 350 degrees--a little more if you would like them crispier.
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