Double-Roasted Chicken Legs
For easier cleanup, line the baking sheet with foil and coat it with vegetable cooking spray. Otherwise, the glaze that drips from the chicken during roasting will bake up as hard as lava, making the cleanup not fun!
- 4 rotisserie chicken legs (drumsticks and thighs)
- 1 recipe Glaze
- Crunch (optional)
Adjust the oven rack to the upper-middle position and heat the oven to 450°F. Line a small rimmed baking sheet with foil and coat with cooking spray.
Place the chicken legs on the baking sheet.
Brush the chicken legs with the Glaze. If desired, top with the Crunch. Roast the chicken legs until heated through and the glaze has set, 12 to 15 minutes. Remove from the oven, let rest a few minutes, and serve.
Makes enough to glaze 4 whole chicken legs
- 2 teaspoons cornstarch
- 1 tablespoon Vinegar
- 1/4 cup Preserves (see Note)
Mix the cornstarch, Vinegar, and 2 tablespoons water in a small cup. Add the cornstarch mixture to a small saucepan over medium-low heat, stirring constantly with a small rubber spatula until it thickens to a paste, a minute or so. Stir in the Preserves and remove from the heat.
Note: “Preserves” encompasses fruit preserves, jams, chutney, and other thick, sweet sauces, such as hoisin sauce, cranberry sauce, and marmalade.
Vinegar: Rice wine vinegar
Preserves: Hoisin sauce
Crunch: 4 teaspoons black or white (or a combination) sesame seeds
Reprinted from “How to Cook Without a Book, Completely Updated and Revised.” Copyright © 2000, 2018 by Pam Anderson. Photographs by Lauren Volo. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.