Tex-Mex Chicken Legs & Thighs
Ingredients
Cooking spray
Vegetable oil
3 pounds chicken drumsticks & thighs, bone in & skin on
1 onion, finely chopped
1 (16-ounce) jar chunky salsa
2 – 4 teaspoons chili powder, to taste
1 – 2 teaspoon cumin , to taste
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
cilantro (optional garnish)
green onions, chopped (optional garnish)
Directions
Preheat the oven to 350 F. Spray a 9 x 13-inch pan with nonstick cooking spray.
Brown the chicken on all sides in hot pan with vegetable oil.
Place the chicken pieces in the prepared baking dish, skin-side up, and top with the chopped onion.
Pour the salsa evenly over all and sprinkle with chili powder, cumin, salt, garlic powder, and pepper.
Bake the chicken for 55 to 65 minutes until the juices run clear and chicken is thoroughly cooked, to 165 F on a meat thermometer, basting occasionally with pan juices. Serve immediately garnished with cilantro & green onions if desired.
