Italian Chicken Legs

Italian Chicken Legs


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These chicken legs feature an Italian flare that you’re sure to love! Served with a fresh lemon wedge, these drumsticks are a great summer treat.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • 12 chicken drumsticks
  • 2 T. balsamic vinegar
  • 2 T. chopped fresh basil leaves
  • 2 tsp. dried Italian herbs
  • 1 large garlic clove, crushed
  • 2 T. olive oil
  • ½ tsp. sea salt
  • lemon wedges
  • basil leaves

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Place chicken, vinegar, basil, dried herbs, garlic, lemon juice, and oil in a large ziplock bag. Seal bag.
Shake well to coat chicken.
Refrigerate for 30 minutes to allow flavors to develop.
Preheat oven to 350°F.
Place chicken and marinade, in a single layer, in a large baking dish.
Sprinkle with salt and pepper.
Bake for 1 hour or until chicken is golden and cooked through, turning halfway during cooking.
Cool chicken Transfer to an airtight container.
Serve chicken cold with lemon wedges and basil.

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