Description
Delicious baked chicken legs smothered in a creamy mushroom sauce, seasoned with garlic, onion, and thyme for a comforting and easy dinner that serves six.
Ingredients
Scale
Chicken
- 6 chicken legs (drumsticks)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
Sauce
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup chicken broth (or water)
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of olive oil to prevent sticking.
- Season the chicken legs: Pat the chicken legs dry using paper towels to help the seasoning stick. Rub them with olive oil, then evenly sprinkle garlic powder, onion powder, dried thyme, salt, and pepper over each piece for flavor.
- Prepare the cream of mushroom sauce: In a medium bowl, mix the cream of mushroom soup with the chicken broth until combined and smooth. If you prefer a thinner sauce, add extra broth until you reach the desired consistency.
- Assemble the dish: Arrange the seasoned chicken legs in the greased baking dish. Pour the prepared cream of mushroom sauce over the chicken legs, making sure they are fully coated.
- Bake the chicken legs: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20 minutes so the chicken skin becomes golden brown and crispy. The internal temperature should reach 165°F (74°C) to ensure the chicken is cooked through.
- Garnish and serve: Optionally, sprinkle fresh chopped parsley over the baked chicken legs for a pop of color and fresh flavor before serving.
Notes
- Patting the chicken dry before seasoning helps the skin crisp up during baking.
- Using foil during the first part of baking keeps the chicken moist and tender.
- You can substitute water for chicken broth in the sauce, but broth adds more flavor.
- Check the internal temperature with a meat thermometer to ensure safe cooking.
- For a thicker sauce, use less chicken broth or cook uncovered for the final 20 minutes.
