Preheat oven to 450\u00b0.
Place chicken legs and thighs onto a full half size baking pan and coat with the salt, pepper and seasoning blend. Pour in the bottle of the bbq sauce, maple syrup and catsup and blend together. And let it stand for 30 minutes.
Place into the oven for 50 minutes. Remove and let the chicken rest for 15 minutes before serving. Before serve pour in the 1/4 cup Mrs. Butterworth maple syrup and top with minced green onions.
Place chicken legs and thighs in a shallow roasting pan or glass baking dish.
Do not grease pan or baking dish beforehand. Sprinkle salt, pepper and paprika over the chicken in liberal doses.
Bake in 325\u00b0 oven for 1 1/2 hours until skin is crisp.
Do not turn chicken while cooking.
Serve on bed of watercress or as is.
Preheat oven to 375\u00b0.
Combine flour, paprika, salt, garlic powder, thyme and pepper in a plastic bag.
Dip chicken legs and thighs in milk; shake off excess.
Add to bag; shake to coat evenly.
Place chicken on a greased baking sheet.
Bake for 40 minutes, until chicken is tender and coating crisp.
Serves 4.
Combine yogurt with minced onion, minced piece of ginger, all seasonings listed and lemon juice.
Cut gashes into chicken legs and thighs.
Pour yogurt marinade over them and let marinate in the fridge overnight.
In medium-sized pan, put onion soup mix, 6 large chicken legs and thighs and rice.
Cover pan with foil.
Put in oven.
Cook for 1 hour.
Remove foil and cook an additional hour.
Serves 6.
>Wash, prep, de-stem and halve all of your Brussels
ginger, lemon peel, lemon juice and pepper.
Pour into a
teaspoon black pepper over chicken legs and thighs.
Heat 1 tablespoon olive
Mix all ingredients together.
Cut hindquarters into seperate legs and thighs.
You should have 8 pieces of chicken now.
Place in baking dish and pour sauce over top to coat chicken.
This can be done ahead of time and refrigerated.
Bake at 350 for 3/4 hour with lid on, and 3/4 hour with lid off.
Serve chicken and sauce with hot cooked rice.
e Provence into the chicken legs and thighs.
Turn on a
ell.
Wash and pat dry the chicken legs and thighs.
Preheat oven to
he onions, apples and peppers. Cover the pan and cook over a
baking sheet. Rinse the chicken legs and pat dry.
Melt butter
on each side of chicken legs).
PLACE chicken pieces into a large
Place chicken legs and thighs in a gallon-size
Preheat oven to 375\u00b0.
Combine flour and seasonings in plastic bag.
Dip chicken legs in milk; shake off excess.
Add legs to bag and shake to coat evenly.
Place chicken on baking sheet sprayed with nonstick spray.
Bake until chicken is tender and coating is crisp.
Serve with coleslaw.
b>chicken can be done the day before.
Rub legs and thighs with butter and
Place chicken in a 13 x 9 x 2-inch baking dish.
Combine catsup and remaining ingredients and pour over chicken.
Bake at 350\u00b0 for 1 hour, turning chicken once.
Combine first 3 ingredients in a bowl mixing well.
Rinse your chicken after removing skin and debone breast.
(Optional) Pat dry. Place in 9x13-inch pan or roaster.
Spray with Pam to keep from sticking.
Pour mixture over chicken and place in a 350\u00b0 oven. Cook breasts 50-60 minutes.
Cook legs and thighs about 90 minutes. Serves 8.
Place chicken in casserole dish and add seasonings to your taste.
Add mushroom soup (which you follow directions on can to mix up) over top of chicken legs.
Bake at 375\u00b0 (gas stove) for 1 hour.