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Chicken Legs with Parmigiano Reggiano, White Wine, and Thyme
Recipe

9 INGREDIENTS • 4 STEPS • 55MINS

Chicken Legs with Parmigiano Reggiano, White Wine, and Thyme

4.8
5 ratings
Crispy skins. Tender meat. These Chicken Legs with Parmiginia Reggiano, White Wine, and Thyme make a delicious meal to add to your repertoire.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Crispy skins. Tender meat. These Chicken Legs with Parmiginia Reggiano, White Wine, and Thyme make a delicious meal to add to your repertoire.
55MINS
Total Time
$1.52
Cost Per Serving
Ingredients
Servings
2
US / Metric
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
White Wine
1/3 cup
White Wine
Olive Oil
1/3 cup
Parmigiano-Reggiano
1/3 cup
Parmigiano-Reggiano, freshly grated
Garlic
2 cloves
Garlic, minced
Shallot
1
Shallot, thinly sliced
Fresh Thyme
3 sprigs
Nutrition Per Serving
VIEW ALL
Calories
423
Fat
41.4 g
Protein
6.0 g
Carbs
1.0 g
Add to plan
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Chicken Legs with Parmigiano Reggiano, White Wine, and Thyme
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 450 degrees F (230 degrees C). Season Bone-in, Skin-on Chicken Thighs and Drumsticks (4) on both sides generously with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 2
In a small shallow baking dish such as a pie plate, whisk together the White Wine (1/3 cup), Olive Oil (1/3 cup), half the Parmigiano-Reggiano (1/3 cup), Garlic (2 cloves), and Shallot (1). Throw in the Fresh Thyme (3 sprigs) and the chicken and toss all around to coat.
step 3
Turn chicken so that the skin is facing up and sprinkle with the rest of the Parmigiano-Reggiano. Place in the oven for 30 minutes.
step 3 Turn chicken so that the skin is facing up and sprinkle with the rest of the Parmigiano-Reggiano. Place in the oven for 30 minutes.
step 4
Take a peek. If the skin is getting too brown, reduce the heat to 400 degrees F (200 degrees C). Continue baking for about 20 more minutes, or until the meat is pulling away from the bone on the drumstick.
step 4 Take a peek. If the skin is getting too brown, reduce the heat to 400 degrees F (200 degrees C). Continue baking for about 20 more minutes, or until the meat is pulling away from the bone on the drumstick.
Tags
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American
Gluten-Free
Date Night
Keto
Low-Carb
Shellfish-Free
Dinner
Fall
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