RECIPE
8 INGREDIENTS4 STEPS55MIN

Chicken Legs with Parmigiano Reggiano, White Wine, and Thyme

4.8
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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.
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Crispy skins. Tender meat. These Chicken Legs with Parmiginia Reggiano, White Wine, and Thyme make a delicious meal to add to your repertoire.

55MIN

Total Cooking Time

8

Ingredients
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
to taste
Kosher Salt and Freshly Ground Black Pepper
1/3 cup
White Wine
1/3 cup
1/3 cup
Parmigiano-Reggiano , freshly grated
2 cloves
Garlic , minced
1
Shallot , thinly sliced
3 sprigs
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Directions

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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 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 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.

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