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Women's Club Chicken Legs

Source of Recipe

From "It's Not Complicated" by Katie Lee


Recipe Introduction

"Several years ago, I was lucky enough to get my grandma's old women's club cookbooks from the 1960s and '70s. It's so interesting to go through the recipes and see what was popular then, what they thought was new and exotic, and read my grandma's notes in the margins on what worked and what didn't. Some of the recipes sound like they should be left back in time (aspic!) and others have stood the test of time. I tried a chicken recipe that combined BBQ sauce and French dressing (the bottled orange kind, which I don't think I had purchased since the late 1990s), and it was *delicious.* I've spruced it up a bit with the addition of some vinegar and garlic, and I hope this is a recipe that my grandkids will make in decades to come."

List of Ingredients

â—¦ 12 chicken drumsticks (about 2 ¼ pounds)
â—¦ Kosher salt and freshly ground black pepper
â—¦ ½ cup BBQ sauce
â—¦ ½ cup French dressing
â—¦ ¼ cup red wine vinegar
â—¦ 2 cloves garlic, minced
â—¦ 2 tablespoons olive oil


Recipe

Preheat the oven to 350° F. Line a rimmed baking sheet with parchment paper.

Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large bowl, whisk together the BBQ sauce, dressing, vinegar, and garlic and set aside.

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, until browned (you may need to do this in two batches).

Remove the chicken from the skillet to the bowl with the sauce. Toss to coat and place on the prepared baking sheet; reserve the extra marinade. Bake for 20 minutes, then remove the baking sheet from the oven and increase the oven temperature to 425° F. Spoon all of the reserved sauce over the chicken. Return to the oven and bake until the glaze on the skin is caramelized, about 15 minutes more.

Serve the chicken on a platter and pour any marinade from the baking sheet over it.

Makes 4 to 6 servings