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Smothered Baked Chicken Legs Recipe

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★★★★★

4.7 from 129 reviews

This Smothered Baked Chicken Legs recipe features tender, juicy chicken legs browned to perfection and then slow-cooked in a flavorful seasoned gravy with sautéed bell peppers, onions, and garlic. The combination of smoked paprika, Italian seasoning, and a rich homemade gravy makes this dish a comforting and delicious meal perfect for any weeknight or special occasion.

Ingredients

Scale

Chicken and Seasoning

  • 4–5 lbs Chicken Legs
  • 1 tbsp Chicken Seasoning (+1/2 tsp extra)
  • 1 tbsp Garlic Powder (+1/2 tsp extra)
  • 1 tbsp Onion Powder (+1/2 tsp extra)
  • 1 tbsp Smoked Paprika (+1/2 tsp extra)
  • 1 tbsp Italian Seasoning (+1/2 tsp extra)

Cooking Ingredients

  • 1 tbsp Avocado Oil (or any cooking oil you prefer)
  • 2 tbsp Butter (divided)
  • 1 Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 1 Yellow Onion, sliced
  • 6–8 Garlic Cloves, minced
  • 2 Cups Low Sodium Chicken Broth

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
  2. Season Chicken: Place the chicken legs in a large bowl and generously season with chicken seasoning, garlic powder, onion powder, smoked paprika, and Italian seasoning. Toss well to ensure the chicken is completely coated for maximum flavor.
  3. Brown Chicken: Heat the avocado oil and 1 tablespoon of butter in a large deep skillet over medium-high heat. Brown the chicken legs for a few minutes on each side until golden. Do this in batches if needed to avoid overcrowding. Remove the browned chicken and set aside.
  4. Sauté Vegetables: Add the remaining tablespoon of butter to the skillet. Stir in the sliced red and green bell peppers and yellow onion. Cook for about 5 minutes until the vegetables soften.
  5. Add Garlic: Stir in the minced garlic cloves and cook for 1 minute until fragrant, enhancing the aroma of the dish.
  6. Make Gravy: Slowly pour in the low sodium chicken broth while stirring constantly to create a smooth gravy. Season the gravy with about ½ teaspoon each of chicken seasoning, garlic powder, onion powder, smoked paprika, and Italian seasoning to deepen the flavor.
  7. Combine and Bake: Return the browned chicken legs to the skillet, spoon the gravy over the top. If your skillet is not oven-safe, transfer the chicken and gravy mixture to a 9×13 baking dish.
  8. Cover and Bake: Cover the skillet or baking dish and bake in the preheated oven for 45 minutes until the chicken is tender and cooked through.

Notes

  • You can adjust the seasoning amounts depending on your taste preference; the recipe suggests more than the initial listed amounts to ensure full coating and flavor.
  • Using low sodium chicken broth allows you to control salt levels while keeping the gravy flavorful.
  • If an oven-safe skillet is unavailable, transferring to a baking dish before baking is recommended.
  • Make sure to brown the chicken properly for a deeper flavor and appealing color before baking.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: smothered baked chicken legs, baked chicken thighs, chicken legs recipe, southern baked chicken, chicken with gravy, bell peppers and chicken

Find it online: https://yumwithmia.com/smothered-baked-chicken-legs-recipe/