Our million dollar chicken bake (kvrguša) is an easy oven baked chicken drumsticks and thighs recipe. This pancake-inspired batter, that's topped with chicken legs and baked to crispy, juicy perfection is a mouthwatering midweek dinner. Shall we?
Jump to:
Background
When it comes to making chicken, there is one question on everyone's mind: "what to do with chicken legs?"
Make kvrguša, of course!
Trust us, this 'if pancake and pizza had a baby' chicken bake has a cult following! Hailing from the Krajina region (NW Bosnia and Herzegovina), kvrguša is everything at once:
- a chicken pie,
- a chicken bake, and
- a chicken casserole.
It's all about:
- crispy and juicy oven baked chicken drumsticks, and
- crispy and juicy oven baked chicken thighs, on a
- perfect, soft, pancake-like batter.
Moreover, it's believed the very best kvrguša came from towns and villages around the mountain of Kozara (kozaračka kvrguša to be exact). Since our family has roots there, this kvrguša recipe is as close to the original as it gets.
Besides, if you think this easy oven baked chicken leg recipe is ONLY about succulent drumsticks and thighs baked in a golden, soft, open face pie, hear us out!
Just when you think you've seen it all, there are these little pools of juiciness (aka lokvice) underneath the chicken pieces...
...and they taste heavenly!
We won't get into the pronunciation, but "kvrga" means "a bump." Probably to describe bumpy chicken pieces as they rise from the batter during baking.
For a while, we even called this recipe "chicken bump pie!" However, million dollar chicken bake seemed the only name worthy of this dish.
Crispy chicken legs in oven, here we come!
Ingredients
Below are the ingredients for these oven baked chicken drumsticks and thighs on a pancake-inspired pie.
- Chicken: drumsticks and thighs (chicken legs) are perfect for kvrguša. Boneless or regular are great choices, however, keep the skin on! Avoid chicken breast, skinless chicken (too dry), and wings.
(Old school kvrguša involved quartering a whole chicken and throwing it on the pie. So, you really can't go wrong here!)
*Pro tip: for the most perfect oven baked chicken drumsticks and thighs we prefer to leave the chicken bone in. There is something primal about eating all the meat around the bone. But, completely up to you!
- Flour: regular white flour. We've never tried it with other types. (However, if you have, let us know how it went in the comments below.)
- Egg: a regular chicken egg. You can skip it, but really, don't!
- Baking Powder: this is a must! It's what makes the batter fluff and rise up. No substitutions!
- Mineral Water: any unflavored mineral, soda, or carbonated water works.
- Seasonings for Chicken Marinade: Vegeta is your best friend for that perfect oven baked chicken drumsticks and thighs crisp! Don't have it? Use stock powder or a bouillon cube (crushed) instead. Alternatively, make your own mix of preferred spices.
- Oil: your choices are canola, sunflower, vegetable, coconut, or avocado oil. Avoid olive oil.
- Heavy Cream: avoid substitutions.
- Sour Cream: optional for serving.
- Yogurt: plain non-flavored yogurt is best. Substitute with Greek yogurt, but stir it until it's runny (add a pinch of water if necessary!). Avoid flavored yogurts or other substitutions.
Instructions
Here are super fast instructions for these oven baked chicken drumsticks and thighs on a pie. (Take a look at the recipe card for more detailed instructions.)
Step 1. Marinate the chicken.
Step 2. Grease the pan and heat it up.
Step 3. Prepare kvrguša batter.
Step 4. Pour into the hot pan. Arrange chicken.
Step 5. Prep the toppings. Butter first, then top with heavy cream.
How long do you bake chicken thighs?
Since we get these types of questions often for these oven baked chicken drumstiks and thigs, we created a separate section to answer them.
How long do you bake chicken thighs?
The chicken (this includes thighs) is considered baked when it reaches 160–165°F (70–75°C) degrees.
Our recipe calls for 25 minutes at 485°F (250°C), plus 15-20 minutes at 395°F (200°C). That's 40-45 minutes of baking.
How long do you bake chicken drumsticks?
Similarly to thighs, oven baked chicken drumsticks are considered done when they reach 160–165°F (70–75°C) degrees.
Our recipe calls for 25 minutes at 485°F (250°C), plus 15-20 minutes at 395°F (200°C). That's 40-45 minutes of baking.
But, is 40-45 minutes enough for chicken legs to be baked in the oven?
Yes, 40-45 minutes is plenty of time for the chicken to cook, get crispy and release its juices. Consequently, if you cook it much longer, it'll toughen and dry up.
Should I pre-cook chicken before throwing it in the oven?
No! If you pre-cook the chicken, it'll taste tough and plastic-y.
But, how will I know that the oven chicken is done?
- Its juices will run clear as you cut it, (if they run red, bake longer);
- furthermore, the meat also will be light pink, without red parts,
- and the meat will start to slightly shrink from the bone,
- finally, the internal chicken temperature will be about 160–165°F (70–75°C).
Handling
- Serving: let our million dollar chicken bake rest for about 20 minutes before eating. It tastes best while warm/hot. Optionally top with sour cream. Eat with hands like pizza, or with utensils.
- Storing: oven baked chicken drumsticks and thighs taste best when consumed right away. Alternatively, keep it in the cooled-down oven for up to 5-6 hours. Oven baked drumsticks and thighs are the most delicious on the day they're made. If you must, wrap it in saran wrap and let it rest in the fridge overnight. (The taste will be compromised.) Do not freeze!
- Reheating: reheat using your preferred method. As always, the oven is the best choice.
Recipe FAQs
No.
Think of chicken breasts as chicken chests, while chicken thighs are the upper portion of the chicken leg (the lower being the drumstick).
Moreover, chicken breast is lean, has more lean protein, it is bigger and light pink. Chicken thigh has more fat and is smaller. Also, the thighs are darker in color (think brown pink).
This depends on the person. Even so, the majority will agree that chicken thighs are more flavorful and juicy.
Many people assume that drumsticks are chicken legs. However, this isn't entirely correct. Chicken drumsticks are actually the lower portion of the chicken leg.
Furthermore, chicken leg consists of thighs (upper portion), and drumsticks (lower portion). Chicken drumstick looks like the early type of drumstick, and thus the name.
More Chicken Recipes
Love kvrguša, but want more chicken recipes? Check these out:
- Tortilla Chicken Pie - think wonderful shredded chicken and tortillas!
- The Classic Chicken and Rice Bake - drumsticks in the oven, but this time with rice!
- Mixed Veggies in Cheesy Chicken - if you like cheese and chicken breast, and endless cheesiness, this is for you!
- Oven Lemon Chicken - let's bake it whole! Whole chicken with potatoes in a lemon marinade.
- Chicken Paprikash - let's venture out into the stew land with chicken pieces in perfect broth.
- Chicken Semolina Soup - forget chicken noodles, Balkan life is all about chicken semolina soup.
Thoughts?
If you made our Million Dollar Chicken Bake (aka Kvrguša) and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno and bon appetit!
Kvrguša: Million Dollar Chicken Bake (Thighs and Drumsticks)
Equipment
- 1 14-inch baking pan (round or rectangular)
Ingredients
Chicken Marinade:
- 1.5-2 pounds chicken legs with skin (drumsticks or thighs) about 5-6 bigger chicken leg pieces, boneless or with bone in
- 1 tablespoon Vegeta or 1 tablespoon bouillon, 1 bouillon cube, or 1 tablespoon stock powder
- 2-3 tablespoons vegetable oil or sunflower, canola, avocado, or coconut
Pan Grease:
- 3-4 tablespoons vegetable oil or sunflower, canola, avocado, or coconut
Pie Batter:
- 12.5 ounces white flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 3.5 ounces plain yogurt European style or Greek stirred until smooth
- 3.5 ounces mineral water aka carbonated or soda water
- 14 ounces lukewarm regular water tap or bottle
Topping(s):
- 2 tablespoons butter
- 9 ounces heavy cream
- (optional) sour cream
Instructions
Marinate the chicken:
- In a medium bowl combine chicken, Vegeta and oil. Mix well with your hands until the chicken pieces are completely coated. Leave it to rest for about 15 minutes, (or 30-60 minutes if you can).
Heat oven and pan:
- Heat oven to 485°F (250°C).
- Grease the baking pan generously and evenly, then place it in the oven so that it heats up.
Prepare kvrguša batter:
- In a deep bowl combine the dry ingredients and the egg. Mix with a whisk. Then add yogurt, carbonated water, and regular water. Whisk the batter vigorously until it is completely smooth. (Batter consistency should be something in between crepe (thicker than) and pancake (thinner than) batter consistency.)
Bake:
- Carefully take the pan out of the oven, and pour the batter into it. Shake lightly from side to side so that it distributes evenly. Top batter with chicken pieces and return the pan to the oven. Bake for 25 minutes.
- Lower temperature to 395°F (200°C) and bake for an additional 15-20 minutes. The pie should have a golden color, and be on the softer side. If the color moves closer to brown that's a sign it's getting too crispy. To prevent this, cover it with parchment paper.
- Near the end of baking, carefully lift up a part of the pie with a fork to check whether it's done on the bottom side. If the bottom is pale, transfer the pan to the lowest rack.
Add the topping:
- Carefully take the pan out of the oven. Stab the butter with a fork and then smear it generously over the pie, chicken pieces included. (The butter will melt as you spread it, although you can melt it ahead of time and brush it on.) Let it rest for 1 minute.
- Now, pour and spread heavy cream over the pie and chicken pieces evenly. Turn the oven off and return the pan so it sits in the warm oven for an additional 5 minutes.
Serving, storing, and reheating:
- Serving: Let the pie rest for 20 minutes before eating. It tastes best warm/hot. Optionally top with sour cream. Eat with hands, like pizza, or with utensils.
- Storing: it's best to store it outside the fridge for up to 4-5 hours (such as in a turned-off oven). The dish is best consumed on the day it's made. If you must, keep it in the fridge overnight (covered in saran wrap or foil), but the taste will be compromised. Do not freeze!
- Reheating: reheat using your preferred method.
Video
Notes
- Instructions:
Carol Kasun-Dixson says
Please, are these oven temperatures in Fahrenheit? I would like to try this but I’m not sure if my oven goes this high.
On an unrelated matter, my family always ate left over roast beef cubed, mixed with raw onion in a sour kind of dressing. Are you familiar with this dish? I loved it. I was in Croatia several years ago and it was served. I was so happy!
A strukla tutorial would also be appreciated. Thank you so much! I love your site!
Carol Kasun Dixson, granddaughter of Kasuni family!
Aida says
Hi Carol,
Yes, the temperatures are in Farenheit, and most ovens go to 500 so yours might too.
What you're describing sounds to me like ćevapi, or small meat sausages in something like pita bread, with onion on the side, and probably a yogurt dressing.
We haven't done strukli yet, but in the meantime you can check out other meals consisting of dough and filling such as the cheese pie here
Good luck!
envane says
The batter is more or less what the English call "Yorkshire pudding". They make a dish like this called "toad in the hole" which is Yorkshire pudding with sausages in it instead of chicken. It's all good.
Aida says
That sounds delicious!