Alexandra's Kitchen

A food blog with mostly simple, always seasonal recipes.

Chicken Legs with White Wine, Olive Oil & Parmigiano Reggiano

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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!

An overhead shot of a pie plate filled with chicken, white wine, olive oil, and parmesan.

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

  1. Diana Henry’s Moroccan Chicken and Rice
  2. One-Pan Chicken with Sherry Vinegar Sauce
  3. One-Pot Chicken and Shallots
  4. One-Pot Thai Chicken Curry with Spinach
  5. Spatchcocked Chicken with Za’atar and Lemon

PS: Broiled Tarragon Chicken Breasts 

PPS: How to Break Down a Chicken

An overhead shot of uncooked chicken legs in a pie plate with parmesan, thyme, olive oil, and white wine.

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An overhead shot of a pie plate with roast chicken in white wine, olive oil, and parmesan.

Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano

★★★★★

5 from 6 reviews
  • Author: Alexandra Stafford
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 2
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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

  1. Preheat the oven to 400ºF. Season chicken on both sides generously with salt and pepper.
  2. 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.
  3. 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.

Posted By: · In: Chicken, Dinner, Fall, Favorites

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{ 43 Responses }

  7. Amanda says

    Delicious (and beautiful) chicken recipe! Smelled wonderful while cooking too! Thanks for the inspiration to cut up that chicken instead of roasting it whole – it was much easier than expected (even though I mangled the breasts a little bit). Great blog with beautiful pictures!!

    Reply

  9. Sharon says

    SO good… the chicken comes out with the most amazing texture. and so flavorful! Thanks so much for an awesome recipe. I didn’t have fresh thyme and sprinkled ground thyme along w/ the S+P. delicious!

    Reply

  10. The Healthy Apple says

    Love love love your website and your amazing recipes…I was just introduced to your blog by our mutual friend, Kerri, who went to school with you. I love your recipes and your beautiful photographs…This recipe is incredible. I love chicken and I am surely going to create this recipe this week! Thank you for sharing and so happy to have come across your delicious blog.
    Best,
    Amie

    Reply

  14. laura says

    I have made this multiple times already, as well as sharing it with friends. It is a crowd pleaser & I love that it is fast & easy! Keep ’em coming!!

    Reply

  15. Lindsay says

    I made this last night for the first time, and it was so darned good that DJ and I were picking up the (whole) thyme bunches and eating the parm-covered leaves right off the stalk after finishing the chicken — that’s how good this recipe is!

    Reply

  16. Alexis says

    i must say your blog is perfect in every way, and so is this chicken..made it last night, it was absolutely delicious

    Reply

  17. Crystal says

    Can someone recommend a white wine for this recipe? I’m not a wine drinker so I never know what specific wine to buy for a recipe.

    Reply

    • alexandracooks says

      Crystal, honestly just buy a Sauvignon blanc or Pinot grigio from the grocery store — do you have a Trader Joe’s? That’s a great place to find cheap wines. Don’t spend more than $6 if you don’t have to.

      Reply

    • alexandracooks says

      Trish — I don’t know how to advise?! I would imagine you could, but I worry about the meat drying out a bit. I would definitely do bone in, skin on, and maybe check them for doneness after 25 minutes or so? Let me know if you give it a go… I know lots of people who aren’t the biggest fans of dark meat.

      Reply

  19. Mary says

    Can you recommend a substitute for wine in recipes? I know the alcohol “cooks off”, but I can’t be anywhere near wine.

    Reply

    • alexandracooks says

      Mary — I would use chicken stock plus a couple of tablespoons of white wine vinegar or white balsamic vinegar to add a little acidity. So for this recipe, use 1/3 cup chicken stock plus 2 tablespoons vinegar. Hope that helps!

      Reply

  20. Eli says

    I’ve made this about a dozen times now, using just legs, and it comes out great every time. I tried adding sliced, sauteed cremini mushrooms for the last 20 minutes the second time I made it and do it every time now. Serve it over rice so we can soak up every last drop of the delicious oil wine mixture. So delicious!

    Reply

  21. Kristal says

    This looks really good! I want to try it, but any suggestions on subing out the parm? I personally don’t like parm and should I just skip it all together or maybe add shredded mozzarella for a bit of a different taste?

    Reply

    • alexandra says

      Hi Kristal — I would just leave it out. Amazingly, this dish doesn’t taste cheesy at all. The parm just provides a saltiness and a crisp crust, but otherwise is undetectable. I wouldn’t sub in another cheese — the skin will get nice and crisp even without the parm. Good luck!

      Reply

  22. Grace says

    Alexandra- I made this for me and my husband and it was OUT OF THIS WORLD delicious. We couldn’t get enough. Thank you so much for a new and amazing chicken recipe – this will be in regular rotation in our house!

    Reply

  23. Kendra says

    Wow! Wow wow wow! This was absolutely perfect and ridiculously easy. Thanks so much, this is going to be a staple in my recipe collection.

    Reply

  24. Betsy says

    I love your blog! I first arrived to it via your Peasant Bread, which is a serious favorite in my house. I just made this chicken tonight for my family, and they loved it. Thank you so much for sharing this recipe with us! What a great way to elevate a baked chicken dinner, and make me look like a superstar in the kitchen. Like Eli said above, I am definitely going to try adding mushrooms next time, and serve over some brown rice. By next time, I might mean tomorrow night. 🙂

    Wow wow wow wow is right!

    ★★★★★

    Reply

    • alexandra says

      Thank you, Betsy!! It means a lot to read all of this. Mushrooms sound absolutely delicious! So happy this one was a hit. I think it could be adapted in so many ways, too, which is nice.

      Reply

  25. Sheri says

    This was FANTASTIC. My husband wants it now at least once a week. Really simple and so flavorful. Thank you so much for this recipe. This one is a keeper.

    ★★★★★

    Reply

  26. Brenna says

    I was solo lunching and reading through my emails, happening upon this. On my way home, I popped into the store to pick up chicken legs, white wine and a baguette to sop up that lovely sauce as all the rest was awaiting to join in this party. As it turned out, it was absolutely as I’d imagined. A gorgeous, date night meal that *almost* makes me wish I had a date with whom to share. Oh, but alas, I have leftovers and glad for them. Completely delighted with thanks!! Mmmm!

    ★★★★★

    Reply

  28. Linda Moffett says

    Have made this at least a half dozen times…a true favorite chicken recipe. I have cut a Cornish hen in half and used this recipe for it…worked out great. Will try it with mushrooms next time. Thanks a lot.

    Reply

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