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Roasted Chicken Legs
Slow and low heat is the key to tender and juicy oven roasted chicken legs. This simple recipe makes an easy main dish for any night of the week.
👥 3 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 10 min🔥 Cook: 1h 30m👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Prep
2
Gather and prepare all ingredients. Preheat the oven to 300ºF/150C/130C fan or Gas Mark 2. Lightly coat the inside of a casserole dish with non-stick spray.
3
Season
4
Pat the chicken dry with a paper towel, then smear butter over the surface of the skin. Sprinkle the lemon pepper seasoning liberally over both sides of the chicken pieces. Place the seasoned chicken in the casserole dish.
butter (room temperature, $0.12)1 Tbsp
5
Roast
6
Cover the dish with aluminum foil and bake for one hour at 300ºF/150C/130C fan or Gas Mark 2. After one hour, remove the foil and discard it, baste the chicken, and turn the heat up to 425ºF/220C/200C fan or Gas Mark 7.
7
Serve
8
Continue to bake the chicken at the higher temperature for ⏱️ 20-30 minutes, or until the skin has achieved the desired level of brownness. Serve with the juices spooned over top or with bread for dipping.
Nutrition Facts
calories
327 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
0.3 g
sodium Content
157 mg
protein Content
25 g
carbohydrate Content
1 g
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