A dish I grew up eating weekly are these Puerto Rican-style roasted chicken legs. My mom probably made them so often because they are simple to make, inexpensive to buy, and extremely flavorful.
What makes Puerto Rican chicken different is the combination herbs and spices. Latin cuisine in general is known for its bold spices and flavors. I know skin and bones aren’t for everyone but that’s what makes they so damn good. In Puerto Rico, a lot of the food is farm-to-table so boneless chicken breasts (white meat) isn’t a thing.
For dinner these Puerto Rican-style roasted chicken legs are best enjoyed with a side of rice (cauliflower or regular), black beans, steamed okra, and sliced avocado. You can also removed the chicken from the bone and use it as protein for one of your salads.
- Black Pepper
- Crushed Red Pepper
- 4-6 Cloves Crushed Garlic
- Chopped Fresh Oregano
- Chopped Fresh Cilantro
- Diced White Onion
- Olive Oil
- Juice of 1 Lime
- 1 family size package of chicken legs
- Toss 6-8 Chicken legs in the marinade
- Chill legs in the refrigerator for 3-24 hours
- Preheat oven to 425 degrees
- Line a sheet pan with foil
- Add legs to pan and bake for 45 minutes
- Upon removal, spritz legs with fresh limes
Recovering fashion blogger and Founder of NYC-based creative consultancy, Hashtag Lifestyle.