Oven Braised Drumsticks

slow cooked chicken recipes

It’s winter and we’re looking for delicious, heart warming and comforting meals but without too much work. These Oven Braised Drumsticks with veggies is the perfect dinner that’s both filling and super tasty. Chicken legs are slow cooked in the oven with lots of hearty vegetables until soft and tender. What can be better? 

chicken legs in dutch oven

After all of the chicken has browned and you’ve transferred it to a platter, add the wine and mustard to the hot pot. This will get you going on the sauce. 

wine and mustard sauce

Throw in two sprigs of fresh rosemary and a couple of whole garlic cloves that have been peeled. 

rosemary and garlic sauce vegetables for chicken stew

Arrange the seared chicken legs on top of the vegetables, doing your best to snuggle them in there. 

browned chicken legs in pot

Place the pot in a preheated 450 degree F oven for about 50 minutes to 1 hour, or until the vegetables are tender and the chicken is crispy and cooked through. It should read about 165 with a thermometer! 

Remove your oven braised drumsticks from the oven and transfer it to a nice platter for serving. 

chicken dinner recipes

You can serve this chicken with a tossed green salad along with the veggies on the side. It’s the perfect winter meal that will warm you up. Enjoy!

chicken legs for dinner
Oven-Braised Chicken Legs and Veggies
Serves 6
Oven-Braised Chicken Legs and Veggies is the perfect winter dish. Slow cooked chicken and vegetables get tender and delicious without all of the extra work!
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Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
  1. 2 pounds chicken legs, cleaned and dried
  2. 1 teaspoon salt
  3. 1 teaspoon black pepper
  4. 1 teaspoon garlic powder
  5. 1 teaspoon paprika
  6. 1/2 teaspoon dried oregano
  7. 1/2 teaspoon cumin
  8. 1/2 teaspoon chili flakes
  9. 1 tablespoon Worcestershire sauce
  10. 3 tablespoons olive oil
  11. 2 cups dry white wine (such as Chardonnay)
  12. 1 tablespoon whole grain mustard
  13. 2 sprigs fresh rosemary
  14. 3 garlic cloves, peeled
  15. 1 pound small red potatoes, quartered
  16. 4 medium carrots, diced
  17. 4 celery stalks, diced
  18. 1 lemon, thinly sliced
  19. 1 red onion, diced
  20. 1 red bell pepper, diced
  21. parsley for garnish
  1. Preheat oven to 450 degrees F.
  2. Heat a large heavy duty dutch oven over medium heat with 2 tablespoons olive oil. In a large bowl, toss together the chicken with all of the seasonings and Worcestershire sauce. Sear the chicken, in batches, for about 2 to 3 minutes per side. We're not looking to cook it all the way through, just browning it. Transfer to a plate or platter and continue browning the rest.
  3. Add the wine and mustard to the hot skillet and allow to cook down for about 3 minutes along with the rosemary and garlic. Remove from heat and toss in the vegetables. Arrange the chicken on top of the veggies.
  4. Place the pot in the oven and cook for about 50 minutes to 1 hour or until the veggies are tender and the chicken is cooked through and crispy. Remove from oven and allow to cool slightly before serving. Serve chicken with veggies.
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12 Responses to “Oven Braised Drumsticks”

  1. Denise

    Hi – I have a question actually – for these oven braised chicken legs – when you put everything in the oven – is the top on the pot or off? I’m assuming off because you want the chicken crispy but I really want to make sure. I’m making this dish!

    • jonathanmelendez

      Hello Denise! Thanks for your question, you actually do keep the top off while baking! You’re totally right about wanting that chicken crispy! Let us know what you think! ~Jonathan

  2. Jacqui J

    Made this last night and here is my feedback:

    It was very easy to make and the instructions were spot on and easy to follow. Looked beautiful. But the taste profile was a bit off. The wine/lemon/ mustard ratio made for a sort of sour tasting stock and there was definitely not enough of the other spices to balance it. I was throwing lots of kosher salt in at the end to get it to have some flavor. 2 cups of wine is hard to reduce and I think the wine flavor permeated a bit much. That said, I will definitely make it again, but this time will marinate the chicken in the spices for a few hours, will add less wine, and add more salt and maybe some honey for a bit of sweetness. So, liked but didn’t love and will LOVE next time!! Can’t wait to try it again. 🙂

  3. Lacey

    I thought this looked amazing, so I tried it tonight but my chicken was nearly inedible because the skin was so burned. I think this has all the right makings of a great recipe, but I should have known that 450 in a convection bake oven was too high. I’ll give this another go but try using a lower heat setting – i.e.: 350 for an hour to an hour & a half.

    • Rachel Hollis

      Oh bummer Lacey, I’m sorry to hear that happened. I actually did the same thing with my Thanksgiving turkey this year! I cooked it on convection not realizing what I was doing and I burned it to a crisp! The oven at Chich HQ is super cruddy so there’s no convection available… just a regular ol’ bake setting. Believe me, this recipe is killer so I’d encourage you to give it another go! ~Rachel

  4. Kristi

    I’ve recently stopped drinking so I no longer have wine in the house. I substituted chicken stock for the wine, but kept everything the same. Some of the best chicken I’ve ever eaten. Entire family loved it. Even the die hard must be deep fried college boy. Thanks for sharing

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