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Beer Brined Roasted Rosemary Chicken Legs

Beer Brined Roasted Rosemary Chicken Legs

 Beer Brined Roasted Rosemary Chicken Legs

 Beer Brined Roasted Rosemary Chicken Legs

We try too hard.

We always do. We underestimate the beauty of simple food, and we miss it. The value of doing something really well. We over complicate a basic Mac N Cheese and it ends up a dried mess of pasta and $30 worth of inedible cheese. We buy a pork loin, cook it wrong, and it’s dry and tasteless. We try too hard, and miss the point.

Chicken can be that way. We grew up with bags of frozen chicken breasts thawing in the sink so we think that’s what chicken tastes like. We don’t connect the dots when we have incredible teriyaki glazed chicken thighs at the fair, or when we pick the dark meat during Thanksgiving, it takes us a while to realize that white meat, our default cut, sort of blows. Dark meat, that’s where the joy is.

There are a few recipes I make all the time, beer brined chicken is one. It’s a go-to, it’s a meet the parents meal, casual dinner party, easy sunday supper, type recipe. A brine will give you the juiciest chicken you can get, the dark meat will give you the flavor, a nice olive an herb rub will make it feel important. Even when it’s simple, it’s exceptional.

Plus the left over beer will help you relax and enjoy the evening, and help you stop over thinking every thing.

Beer Brined Roasted Rosemary Chicken Legs

Beer Brined Roasted Rosemary Chicken Legs


  • 3 lbs chicken legs and drumsticks
  • 2 tbs kosher salt
  • 12 ounces brown ale
  • ¼ cup olive oil
  • 3 large cloves garlic grated with a Microplane
  • 2 tbs chopped fresh rosemary
  • 1 tsp fresh cracked black pepper


  • Add the chicken to a baking pan or large bowl, sprinkle on all sides with salt. Pour the beer over the chicken. Cover and refrigerate for one hour and up to six.
  • Remove chicken from beer, rinse well and pat dry.
  • Add to a baking sheet.
  • Preheat oven to 450.
  • In a small bowl stir together the olive oil, garlic, rosemary, and pepper.
  • Drizzle the chicken with the olive oil mixture, turning to coat.
  • Roast at 425 for 25-30 minutes or until the skin is browned and the chicken is cooked through.

Beer Brined Roasted Rosemary Chicken Legs  -5

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Irving April 30, 2015 um 1:58 pm

Wow I’m drooling over here!! Looks delicious thanks for the recipe!


Maggie May 2, 2015 um 8:14 pm

These are so good! Kid approved. So quick and simple they make the perfect weeknight meal! Is it just me or are brown ales hard to find? It seems like everywhere I look only has one.


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