Puerto Rican-Style Roasted Chicken Legs
A dish I grew up eating weekly is these Puerto Rican-style roasted chicken legs. Interestingly, my mom probably made them so often because they are simple to make, inexpensive to buy, and extremely flavorful.
What sets Puerto Rican chicken apart is the delightful combination of herbs and spices. Moreover, Latin cuisine, in general, is renowned for its bold spices and flavors that tantalize the taste buds. I understand that skin and bones might not be everyone’s preference, but that’s precisely what makes them so darn delicious. Unlike other places, in Puerto Rico, a lot of the food is farm-to-table, so boneless chicken breasts (white meat) aren’t a thing.
For dinner, these Puerto Rican-style roasted chicken legs are best enjoyed with a side of rice (whether it’s cauliflower or regular), black beans, steamed okra, and sliced avocado. Notably, the combination of flavors creates a delectable harmony on the palate. Furthermore, if you’re feeling creative, you can easily remove the chicken from the bone and incorporate it as a protein-rich addition to one of your refreshing salads.
Undeniably, these Puerto Rican-style roasted chicken legs evoke fond memories of family gatherings and cherished moments from my childhood. Thus, whenever I prepare them now, I can’t help but feel a strong connection to my roots and cultural heritage. Overall, this dish exemplifies the essence of Puerto Rican cuisine and showcases how food can bring people together, fostering a sense of community and celebration.
Ingredients
Marinade
- Salt
- 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
Meat
- 1 family size package of chicken legs
Directions
- 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
- Serve.
