Saucy Chicken Legs
Transform your weeknight dinner with these hearty and irresistible Saucy Chicken Legs, a recipe packed with bold flavors and simmered to perfection in a rich, tangy tomato-based sauce. Tender chicken legs are first seared to golden perfection, then braised in a luscious blend of crushed tomatoes, smoky paprika, Worcestershire sauce, and a touch of honey for a balance of sweet and savory. Perfect for feeding a family, this one-pan dish is oven-baked for hands-off cooking, making it ideal for busy nights. Serve these saucy chicken legs over fluffy rice or creamy mashed potatoes and let every bite soak up the luxurious, flavor-packed sauce. This easy chicken recipe is a must-try for any comfort food lover, featuring simple ingredients and a foolproof method. Don’t forget the optional fresh parsley for a pop of color and added freshness!
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Recipe Information
Ingredients
- 8 Chicken legs
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1.5 cups Chicken broth
- 14 ounces Canned crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken legs dry with paper towels and season with a pinch of salt and black pepper.
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Brown the chicken legs for 3-4 minutes per side until golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until aromatic.
Add the tomato paste and cook for 1 minute while stirring to caramelize it slightly.
Deglaze the pan by adding the chicken broth, scraping the bottom to release any stuck bits.
Stir in the crushed tomatoes, Worcestershire sauce, soy sauce, smoked paprika, oregano, salt, black pepper, and honey. Mix well to combine.
Bring the sauce to a simmer, then return the chicken legs to the skillet, nestling them into the sauce.
Transfer the skillet to the preheated oven and bake, uncovered, for 35-40 minutes or until the chicken legs are cooked through (internal temperature of 165°F or 74°C).
Remove from the oven and let the chicken rest for 5 minutes.
Garnish with freshly chopped parsley, if desired, and serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 5391 mg | 234% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 45.3 g | ||
| Protein | 182.8 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4287 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
