Parmesan Garlic Roasted Chicken Legs is a sheet pan supper with chicken drums, potatoes and a savory garlic sauce made from scratch.
Parmesan Garlic Roasted Chicken Legs
By Sue Lau | Palatable Pastime
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Parmesan Garlic Roasted Chicken Legs is my recipe of the day posting yummy garlic recipes with a bunch of blogging friends. Just in time for National Garlic Day.
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I decided to recreate one of the sauces by Buffalo Wild Wings which is called Parmesan Garlic sauce. It is generally for coating Buffalo wings. However, I thought it might be nice on drumsticks since the price of wings has been high lately.
I worked it out as a sheet pan dinner with potatoes. But you can change what you serve with it up if you like.
The sauce is basted onto the chicken and potatoes with the remainder served at the table as a dip for the creamers and bites of chicken. It is simple and delicious.
National Garlic Day
- Creamy Garlic Mashed Potatoes by Karen’s Kitchen Stories
- Garlic and Pineapple Glazed Ham by A Day in the Life on the Farm
- Garlic Shrimp Burgers by Cindy’s Recipes and Writings
- Parmesan Garlic Roasted Chicken Legs by Palatable Pastime
- Roasted Garlic Kale Hummus by The Spiffy Cookie
- Skillet Potatoes with Bell Peppers and Garlic by Jolene’s Recipe Journal
- Spicy Garlic Pickle by Magical Ingredients
Parmesan Garlic Roasted Chicken Legs
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Parmesan Garlic Roasted Chicken Legs
Parmesan Garlic Roasted Chicken Legs
Equipment
- nonstick foil; oblong baking sheet
Ingredients
Roasted Chicken and Potatoes:
- 2-1/2 pounds chicken drumsticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1-1/2 pounds small gold creamer potatoes
Parmesan Garlic and Herb Sauce: (yield 1-3/4 cups)
- 3/4 cup Creamy Parmesan dressing
- 2 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic paste
- 2 ounce jar pimiento peppers
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
Instructions
- Preheat oven to 375F.
- Line baking sheet with nonstick foil.
- Place chicken on foil and drizzle with olive oil and season with salat and pepper.
- Bake in the preheated oven for 20 minutes.
- While chicken bakes, stir up the Parmesan Garlic sauce and set aside, mincing the pimentos and including all the jar liquid.
- Add the potatoes to the pan and turn chicken.
- Drizzle with a little more oil and season the potatoes.
- Bake for twenty minutes more.
- Drain or siphon off grease from pan.
- Baste the chicken and potatoes with 1/4 cup of the sauce and bake ten minutes to set.
- Turn the chicken and baste chicken and potatoes with another 1/4 cup sauce and bake ten minutes more.
- Serve chicken with potatoes and the extra sauce as a dip.
Notes
Nutrition
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