You will need
- - pounds of chicken legs (drumsticks);
- - three tablespoons of sour cream;
- - tablespoon mustard;
- - three to five cloves of garlic;
- - salt and pepper (to taste);
- - tablespoon of vegetable oil
Chicken legs rinse well in cold water, put in a colander to drain excess water.
Clean the garlic, cut each slice into three or four parts. Make small cuts in the chicken legs, then carefully place in these cuts garlic (the garlic gives the meat a spicy flavor). Each leg is necessary to make two or three cuts.
In a deep bowl, combine the sour cream and mustard, salt and pepper the mixture. Put in the ground chicken, stir and let stand at room temperature for 20 minutes, and then mix everything and refrigerate for 10 minutes (it should be noted that when using a thick cream for a second time can not stir, as the sauce will get thick and will not drain from the meat). In total, the meat should marinate at least an hour.
Clean cookie sheet brush with vegetable oil and place chicken legs on it. Preheat the oven to 210-220 degrees, then put the form for 15-20 minutes (that is at 210 degrees baking time 20 minutes at 220 - 15 minutes).
Over time, reduce the oven temperature to 170-180 degrees and continue baking the chicken for another 30 minutes. Five minutes before the end of cooking again increase the oven temperature to 210 degrees.
Ready the chicken, place on plate and serve with a side dish to the table. As a garnish you can use steamed vegetables, rice, mashed potatoes, etc.
So the chicken turned out juicy and tender inside but had a delicious crispy crust, put a baking sheet original must in a very hot oven.