I’m rounding out the week with these Baked Chicken Legs Smothered in Prosciutto. We ate them for dinner earlier in the week and you would have thought they were swallowed whole, if you saw how long they sat on our plates. :)
I’ve been going through old recipe posts on the site, updating some of my photos, and I’ve noticed a couple of things.
One: there’s a severe lack of meat represented here for how much we actually consume
Two: based on the number of chicken recipes I’ve posted, you’d think we eat chicken legs, like all the time…and that’s totally not true
Growing up my mom would make chicken so often that now when it comes time for me to decide what to make, chicken anything is usually my last choice. I even remember my dad found a comic about making chicken that fit perfectly. Something about the magic of making chicken over 100 different ways…yeah, my mom had that down. :)
With these Baked Chicken Legs there’s no reason to add salt. The prosciutto provides just the right amount of salty flavor.
You may be surprised at the number of ingredients. I bet even a caveman could make these. :p
Feel free to change up the seasoning. I used oregano but if you have some fresh herbs, I bet that would taste fantastic as well. :)
Baked Chicken Legs Smothered in Prosciutto
- 2.5lbs (8 legs) chicken legs
- dried oregano, to taste
- black pepper, to taste
- 4oz (8 slices) prosciutto
- Preheat the oven to 375F°F.
- Season legs with oregano and black pepper on both sides.
- Wrap each leg with a single slice of prosciutto.
- Add legs to a glass baking dish and bake for 45 minutes. Check for doneness with a meat thermometer. If it reads 165°F or above remove them from oven and serve. If not, continue cooking until done (check on 5-10 minute intervals).
- Enjoy! :)