Ingredients
Scale
- 10-12 chicken legs
- 4-5 slices lemon
- 1 medium onion, thinly sliced
- 8 cloves garlic, minced
- 2 whole lemons, fresh, zested
- ⅓ cup lemon juice, freshly squeezed
- 4 tablespoons melted butter
- 2 tablespoons sugar
- 2 tablespoons fresh rosemary, or dried
- 2 ½ teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon fresh thyme, or dried
- ¼ – ½ teaspoon red pepper flakes
Instructions
- Whisk together all marinade ingredients in a large bowl until well combined. Set aside.
- Dry chicken legs with a towel and pierce holes in them using a fork. Add chicken to the large bowl with marinade and coat well. Let marinate for 1 hour at room temperature.
- Preheat the oven to 425°F and position a rack in the lower middle. Place chicken legs in a single layer in a large baking dish.
- Pour the marinade evenly over the chicken and add onion and lemon slices around the chicken pieces.
- Bake uncovered for about 1 hour, basting with the pan juices after 30 minutes and every 10 minutes thereafter, until chicken is cooked and nicely browned.
- Let the chicken rest for 5 minutes before serving, pouring the pan juices over the top.
Notes
For extra flavor, marinate the chicken overnight in the refrigerator.
Feel free to adjust the amount of red pepper flakes for desired spiciness.
Serve with your favorite side dishes like rice or steamed vegetables.
Nutrition
- Serving Size: 1 chicken leg
- Calories: 370
- Sugar: 2g
- Sodium: 1500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.