These whole chicken legs were prepped up for Wednesday night dinner. These were placed in the freezer and not cooked because I decided to have chicken curry that night and for which I have no photos as proof.
Baking these whole chicken legs was fairly easy and here are the steps I did:
- I mixed salt and McCormick Italian seasoning and rub all over the chicken, including under the skin. (Leave the chicken alone for an hour or more than that).
- I mixed together canned diced tomatoes, olives (you can opt to cut these in slices but I just added whole because I didn’t want to cut anymore) and dumped in the baking pan.
- I put a little oyster sauce on top of the chicken legs for more flavor.
- I baked for approximately 25 minutes on each side. I left the chicken in the oven after I turned it off to continue cooking.
- I served these baked whole chicken legs with pasta ( I used angel hair pasta) while hot.
Looks a bit like the Chicken Provencal, right? No, these are not the same.
