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Roasted Garlic & Olive Oil Crispy Chicken Legs

Cook Time40 mins


  • 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


  • 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.