Oven roasted chicken legs with delicious creamy mushroom sauce


2 tablespoons olive oil

8 chicken legs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons butter

3 garlic cloves, minced

1 small onion, finely chopped

1 pound (450g) mushrooms, sliced

1 cup heavy cream

1 cup chicken broth

1 teaspoon dried thyme

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped (for garnish)


Preheat your oven to 400°F (200°C).

Season the Chicken
Pat the chicken legs dry with paper towels. In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Rub this mixture all over the chicken legs.

Bake the Chicken
Place the seasoned chicken legs on a baking sheet lined with parchment paper or in a baking dish. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

For the Creamy Mushroom Sauce

Sauté the Aromatics
While the chicken is baking, melt the butter in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Cook the Mushrooms
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.

Add the Liquids
Pour in the chicken broth and let it simmer for a few minutes to reduce slightly. Stir in the heavy cream, Dijon mustard, and dried thyme. Let the sauce simmer for another 5-7 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste.

  • Enjoy!

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