Roasted Lemon Chicken Legs

How much do we love easy to cook, great tasting meals? Add to that, this one only has SIX ingredients, and two of the them are salt and pepper! Can’t beat that.

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Slowly trying to do better with pictures. If you came to AiC to look at pretty pictures of food, my sincerest apologies!

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Roasted Lemon Chicken Legs


¼ cup olive oil

2 cloves of garlic, minced

Salt and pepper

4 lemons, halved

2 lbs chicken legs



1. Add oil and garlic to large resealable bag. Squeeze the juice out of the lemons in to the bag, then throw in the rinds. Add salt and pepper, seal, and mix around to incorporate ingredients. Add chicken, then mix some more to coat all chicken pieces. Let sit for three hours in refrigerator, turning halfway through.

2. Heat oven to 450 degrees. Spray a rimmed backing sheet with non-stick spray, layout chicken pieces evenly. Cook for 20-30 minutes, or chicken has reached 165 degrees, flipping once halfway through.

This is adapted from Ree Drummond’s recipe.

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