Roasted Lemon Chicken Legs

We picked up 40lbs of chicken legs at a bulk chicken sales event not too long ago here in Georgia - and honestly it's not something I have typically cooked that often before, but man am I glad we got such a big box to try different ways. I definitely love the roasted version, and have had a great time trying out variations on flavors / marinades, etc.

This lemony version is just delicious - definitely give your chicken plenty of time to marinade before roasting - allow those flavors to really permeate into the meat. You'll have deliciously tender, moist, flavorful bites with lovely crispy skin.

Roasted Lemon Chicken Legs

8-9 chicken legs
3/4 cup lemon juice (I used bottled)
1 TBS minced garlic (jarred)
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper

  1. Combine all ingredients in a sealable container (tupperware or ziploc bag) and shake well to combine evenly.
  2. Marinate overnight (I gave mine about 24 hours).
  3. When ready to cook, pre-heat oven to 400 degrees. Line a large baking sheet with foil and place a wire rack over. Arrange chicken on the wire rack.
  4. Bake for 20 minutes in the pre-heated oven, flip the chicken over and bake another 20 minutes until internal temperature reaches at least 165 degrees and skin is crispy.
Recipe adapted from Ree Drummond

** Want to share this recipe to your favorite social media site? Use the share button at the top or bottom of this post to share to Pinterest, Facebook, or Twitter! **


Popular Posts