Roasted Garlic & Olive Oil Crispy Chicken Legs

Roasted Garlic & Olive Oil pair together in this delicious chicken leg main dish. 4 ingredients is all you need, the results will make your tastebuds dance!

Roasted Garlic & Olive Oil Crispy Chicken Legs

My birthday was yesterday.  Y’all wanna serenade me with the Happy Birthday song? The date was pretty cool this year – 12/13/14.  Awesome, right?  All day long, I kept seeing stuff passed around Facebook about how 12/13/14 was the last time we’d see a date with consecutive numbers in it during our lifetime.  I felt like I should play the lottery or rub a magic lamp or something.

You know what I did instead of playing the numbers? I sat in my pajamas all day long & watched tv.  And this is just part of the reason why I know I’m getting older – I don’t need to count the candles on my birthday to figure it out either.  I’m just smart like that. 

See – when I was younger, someone would ask me what I wanted for my birthday – I had a never-ending list in my head of what I’d want. CDs, toys, a Barbie dream house, easy bake oven, a pony… But now when I get asked what I want – I’m more like ‘Uhhhh, I dunno. Maybe some bills paid? Pajamas are ok.’

Actually, I did want to go out to eat at one of my favorite local restaurants. But this is when that whole ‘I’m getting older’ takes over.  I decided to postpone my dinner out because my birthday was on a Saturday. Do you know how crowded that place would be on a Saturday night? Oh, I’m still going – don’t get me wrong…. but on a weekday, & about midday for an early dinner when their won’t be a crowd.

Yup – definitely getting older. 

I didn’t have to cook on my birthday, however – which is always a plus. My family made me quesadillas & served them to me on the couch.  They even cleaned up after their mess!  It doesn’t get much better than that.

Roasted Garlic & Olive Oil Crispy Chicken Legs

I’m back at it today though – back to making dinner for my family, & I’m perfectly ok with that. Cooking for my family is just one of the ways how I express my love for my family. My whole family are huge garlic lovers – and when I’m able to infuse our food with that beautiful flavor, I can see their faces instantly light up.  Gah-lic – it brings family’s together, y’all 😉

Roasted Garlic & Olive Oil Crispy Chicken Legs

I created this recipe out of just a handful of ingredients that I had on hand – and a little inspiration.  I was ecstatic when it turned out amazing the first time too!  I always have plenty of garlic on hand, & roasting it brings out so much flavor that it’s as strong or pungent as raw garlic.  It’s a beautiful thing, people. Olive oil pairs wonderfully with roasted garlic – and that’s how this recipe came together. It isn’t rocket science.

Roasted Garlic & Olive Oil Crispy Chicken Legs

A word of caution… Don’t proceed if you don’t like garlic. Or if you’re planning on dating any vampires in the near future.

Here’s what you need:

You will need 2 or 3 heads of roasted garlic.  I went with 3 because – well, have I mentioned that I love garlic?

Roasted Garlic & Olive Oil Crispy Chicken Legs

The roasted garlic will slide out pretty easily by squeezing on it. Squeeze it all into a bowl & mash it all up with a fork.

Roasted Garlic & Olive Oil Crispy Chicken Legs

Pour about 1/4 cup of Pompeian extra virgin olive oil in the garlic. Pompeian olive oil is my absolutely favorite olive oil, y’all – definitely a kitchen must-have!

Roasted Garlic & Olive Oil Crispy Chicken Legs

Score your skinless chicken legs 3 times in the meatiest part…

Roasted Garlic & Olive Oil Crispy Chicken Legs

…and then rub the garlic olive oil mixture all over the scored chicken legs. I use disposable food safe gloves for this part – then I can just throw the ‘icky’ away afterwards 🙂

Place the coated chicken legs into a large resealable plastic bag. Scrape in the remaining roasted garlic/olive oil mixture. Then, pour in the remaining 1/4 cup of Pomepian Extra Virgin Olive Oil.

Roasted Garlic & Olive Oil Crispy Chicken Legs

Press as much air out of the bag as you can, & then seal it. Refrigerate for at least overnight or up to 24 hours.

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When you’re ready to cook the chicken, pour some panko bread crumbs into a bowl.  Start with about 1 cup, adding more if you need to.

Remove the chicken legs from the bag, making sure that the chicken legs still have a nice roasted garlic coating. If some has fallen off, then reapply some of it. Sprinkle the chicken with salt & pepper to taste.

Coat the chicken with the panko bread crumbs, & then place in a 9×13 baking dish that you’ve sprayed lightly with non-stick cooking spray.

Roasted Garlic & Olive Oil Crispy Chicken Legs

Roasted Garlic & Olive Oil Crispy Chicken Legs

Bake at 350 degrees for 35 minutes. Then, turn the oven to broil – broil for about 2 minutes or until the panko crumbs have a nice golden brown color to them. Flip the chicken, & broil on the other side (if desired – it’s not necessary, more for texture) for about 2 minutes, or until the panko is golden brown on that side too.

Roasted Garlic & Olive Oil Crispy Chicken Legs

Sprinkle with a little salt & pepper to taste while still hot.

Roasted Garlic & Olive Oil Crispy Chicken Legs

Roasted Garlic & Olive Oil Crispy Chicken Legs

Ingredients:

  • about 10-12 chicken legs, skin removed
  • 2-3 heads of roasted garlic
  • 1/2 cup cup Pompeian Extra Virgin Olive Oil
  • panko bread crumbs, to coat
  • salt & pepper, to taste

Directions:

The roasted garlic will slide out pretty easily by squeezing on it. Squeeze it all into a bowl & mash it all up with a fork. Pour about 1/4 cup of Pompeian extra virgin olive oil in the garlic.Score your skinless chicken legs 3 times in the meatiest part with a sharp knife. Then rub the garlic olive oil mixture all over the scored chicken legs. Place the coated chicken legs into a large resealable plastic bag. Scrape in the remaining roasted garlic/olive oil mixture. Then, pour in the remaining 1/4 cup of Pomepian Extra Virgin Olive Oil. Press as much air out of the bag as you can, & then seal it. Refrigerate for at least overnight or up to 24 hours.

When you’re ready to cook the chicken, pour some panko bread crumbs into a bowl. Start with about 1 cup, adding more if you need to. Remove the chicken legs from the bag, making sure that the chicken legs still have a nice roasted garlic coating. If some has fallen off, then reapply some of it. Sprinkle the chicken with salt & pepper to taste. Coat the chicken with the panko bread crumbs, & then place in a 9×13 baking dish that you’ve sprayed lightly with non-stick cooking spray.
Bake at 350 degrees for 35 minutes. Then, turn the oven to broil – broil for about 2 minutes or until the panko crumbs have a nice golden brown color to them. Flip the chicken, & broil on the other side (if desired – it’s not necessary, more for texture) for about 2 minutes, or until the panko is golden brown on that side too.Sprinkle with a little salt & pepper to taste while still hot.

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Disclosure: I was compensated for this post by Pompeian Olive Oil. All opinions stated & general ramblings are my own.