Chicken Legs with White Wine, Olive Oil & Parmigiano Reggiano
This post may contain affiliate links. Please read my disclosure policy.
This chicken legs recipe is so simple and so delicious: it’s one-third cup olive oil, one-third cup white wine, and one-third cup freshly grated Parmigiano Reggiano. Throw everything into the oven at once, and you’re done. Crispy skins. Tender meat. Winner winner chicken dinner!
Can you remember one-third cup? That’s really all you need to know in order to make this recipe:
- one-third cup olive oil
- one-third cup white wine
- one-third cup freshly grated Parmigiano Reggiano
Garlic and thyme are nice additions but optional. Just whisk everything together, season the chicken with salt and pepper, throw it in a 450ºF oven and you’re done. In just about 45 minutes you’ll have crispy skins and tender meat. This is a longtime favorite family recipe.
5 Favorite No-Browning Chicken Recipes
- Diana Henry’s Moroccan Chicken and Rice
- One-Pan Chicken with Sherry Vinegar Sauce
- One-Pot Chicken and Shallots
- One-Pot Thai Chicken Curry with Spinach
- Spatchcocked Chicken with Za’atar and Lemon
PS: Broiled Tarragon Chicken Breasts
PPS: How to Break Down a Chicken
Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 2
Description
Scale this recipe up as needed and use a large roasting pan if you do. Often I double the liquids and use 8 chicken thighs, and it works beautifully — I just cook the chicken until the skin looks crisp and golden, probably close to an hour. This is a very forgiving recipe.
Ingredients
- 2 chicken drumsticks + 2 chicken thighs (or some other combination), bone-in, skin-on
- kosher salt and freshly cracked pepper
- 1/3 cup white wine
- 1/3 cup olive oil
- 1/3 cup freshly grated Parmigiano Reggiano
- 2–3 cloves garlic, minced
- 1 shallot thinly sliced
- a few sprigs fresh thyme
Instructions
- Preheat the oven to 400ºF. Season chicken on both sides generously with salt and pepper.
- In a small shallow baking dish such as a pie plate, whisk together the white wine, olive oil, about half of the cheese, the garlic and the shallot. Throw in the thyme sprigs and the chicken and toss all around to coat.
- Turn chicken so that the skin is facing up and sprinkle with the remaining cheese. Place in the oven for 45 minutes to an hour, or until the meat is pulling away from the bone and the skin is brown and crisp. The time it takes to cook this chicken will vary depending on your oven, on the size of the legs, if the chicken was cooked directly from the refrigerator or if it had been brought to room temperature before baking, etc. Trust your nose — if you think it’s done, take a stab. After you’ve made the recipe once or twice, you’ll have a better idea about the timing.
- Category: Chicken
- Method: Oven
- Cuisine: American
Keywords: chicken, legs, olive oil, white wine, garlic, shallots, thyme
This post may contain affiliate links. Please read my disclosure policy.
57 Comments on “Chicken Legs with White Wine, Olive Oil & Parmigiano Reggiano”
It looks delish! What would be the best substitute for white wine in this recipe?
Thanks.
★★★★★
Hi! I would probably just use water and maybe a tablespoon or two of white balsamic or white wine vinegar.
Followed your recipe exactly, DELICIOUS and simple. It’s a common staple in our home now.
★★★★★
So great to hear this, Sheri! Thanks so much for writing!
Another slam-dunk recipe. I’m getting addicted to your simple weeknight dishes for when I don’t want to cook but want to eat something delicious! I roasted cabbage wedges on a sheet pan alongside this tonight (an idea stolen from another of your chicken recipes) and they finished at just about the same time. The cabbage was fantastic with the sauce, and some faux-focaccia from your peasant bread recipe to sop it up. I only had a Riesling on hand and would like to try with a drier white next time, but my eight year old (who is a great eater but picky about her sauces) finally loved this sauce as-is. A miracle!
This was so easy and tasty it’s going straight into regular rotation. Thank you for yet another winner!
★★★★★
So wonderful to hear this, Danielle! Thanks so much for writing and for sharing all of this. There is nothing more satisfying than feeding a picky 8-year old (I have one of those, too!!).
I love this recipe – and it works for my Keto diet as well. I use a whole chicken, cut up and just double the other ingredients in the recipe. I also, put sliced mushrooms on the bottom of the pan – such a delicious addition as it soaks up some of the sauce.
I love how this dish is more than the sum of its parts. It is so easy to throw this dish together so it is a frequent dinner for us. I usually serve it with cauliflower rice. Yum. Thank you Alexandra for another winner!
★★★★★
Wonderful to hear this, Carrie! Love the idea of adding sliced mushrooms here. Yum!