Lemon Chicken Legs
Lemon Chicken Legs
This recipe uses chicken legs, but indeed is suitable for a whole chicken too. It goes very well with roasted potatoes.
Ingredients
Serves: 6
- 1 lemon
- 2 teaspoons dried oregano
- 3 cloves garlic, crushed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 whole chicken legs
Directions
Preparation:15min ›
Cook:50min ›
Ready in:1hour5min
- Preheat oven to 220 degrees C.
- In a 23x30cm baking dish, grate the peel from 1/2 the lemon, squeeze out the juice and add to the peel with the oregano, garlic, oil, salt and pepper. Stir until mixed together.
- Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
- Reduce heat to 200 degrees C, and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.
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Reviews (5)
Something else. This dish was the first to go at the buffet I brought it to. The kids ate it up. I used fresh oregano and boneless thigh pieces. Also, I cooked them covered to retain the maximum pan juices, which I thickened with a little cornstarch and poured the resulting gravy back over. This held nicely overnight and reheated next day just beautifully. - 18 Jul 2008
This is a really good chicken recipe. We used boneless breasts, though, and I didn't reduce the cook time. They came out a bit tough, so definitely reduce the cook time if you are using boneless cuts. It was a very flavourful recipe, though, and even my VERY picky 3-year-old ate an entire breast! That's unheard of! - 18 Jul 2008
What a waste of chicken!! This was the worst recipe I have ever tried. Way too much oregano and lemon juice and the chicken was tough. I followed the recipe exactly as written. I do not recommend this recipe. - 18 Jul 2008
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