Lemon Garlic Roasted Chicken Legs
There’s nothing quite like the aroma of Lemon Garlic Roasted Chicken Legs wafting through your kitchen. This recipe is not only simple but also infused with vibrant flavors that make it a standout dish for any gathering. Whether you’re hosting a dinner party or just enjoying a cozy night in, these chicken legs are sure…
Servings: 6 servings
Ingredients
Ingredients
- 12 chicken legs skin on
- 4 tablespoonunsalted butter melted
- 2 tablespoonolive oil
- 2 teaspoondried oregano
- 1 teaspoonsmoked paprika
- 4 clovesgarlic minced
- 2 tablespoonlemon juice
- salt and pepper to taste
- 1 lemon sliced
- fresh thyme for garnish
Instructions
Instructions
- In a large Ziploc bag, combine the 4 tablespoons melted unsalted butter, 2 tablespoons olive oil, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 4 cloves minced garlic, 2 tablespoons lemon juice, and salt and pepper to taste.
- Add the 12 chicken legs to the bag, seal, and massage/toss the bag until all legs are evenly coated with the marinade.
- Refrigerate the sealed bag and marinate for a minimum of 30 minutes or up to 24 hours.
- When ready to cook, preheat the oven to 450°F and position the oven rack in the center.
- Transfer the chicken legs and any marinade from the bag into a large casserole (or baking) dish, arranging the legs in a single layer skin side up. Tuck the 1 sliced lemon between the legs. (If the legs are crowded, use two dishes so they do not overlap.)
- Bake uncovered for 30 to 35 minutes, or until the skin is golden brown and an instant-read thermometer inserted into the thickest part of a leg (away from bone) reaches 165°F. If not done at 35 minutes, continue roasting and check every 5 minutes.
- Remove from the oven, garnish with fresh thyme, and serve warm.
Equipment
- Instant Read Meat Thermometer
Notes
To ensure your chicken is cooked through, the best way is to use a thermometer. A thermometer inserted in the middle of the drumstick should read 180 to 185 degrees. If you don’t have a thermometer, another way to ensure your chicken is cooked is to pierce it with a knife and if the juices that run out are clear, your chicken should be cooked.
Chicken thighs either boneless and skinless or with skin and bones can also be used though they might require 5 or 10 extra minutes to cook. Use the above mentioned methods for checking for doneness.
Chicken breast can also be used, but the cooking time could vary based on size of breast.
Serve these along with salads, rice, mashed potatoes, roasted potatoes, coleslaw, etc.
Total time includes time to marinade the chicken.
Chicken thighs either boneless and skinless or with skin and bones can also be used though they might require 5 or 10 extra minutes to cook. Use the above mentioned methods for checking for doneness.
Chicken breast can also be used, but the cooking time could vary based on size of breast.
Serve these along with salads, rice, mashed potatoes, roasted potatoes, coleslaw, etc.
Total time includes time to marinade the chicken.