Ingredients
Method
- Combine the chicken legs, melted butter, olive oil, oregano, paprika, garlic, lemon juice, salt, and pepper in a large resealable bag; seal and toss thoroughly to coat.
- Refrigerate the bag and marinate for at least 30 minutes, up to 24 hours.
- Preheat the oven to 450°F.
- Arrange the chicken legs in a large casserole dish, tucking lemon slices between them, and bake uncovered for 30 to 35 minutes until golden brown and cooked through.
- Garnish with fresh thyme and serve warm.
Nutrition
Notes
- To ensure your chicken is cooked through, the best way is to use a thermometer. A thermometer inserted in the middle of the drumstick should read 180 to 185 degrees. If you don’t have a thermometer, another way to ensure your chicken is cooked is to pierce it with a knife and if the juices that run out are clear, your chicken should be cooked.
- Chicken thighs either boneless and skinless or with skin and bones can also be used though they might require 5 or 10 extra minutes to cook. Use the above mentioned methods for checking for doneness.
- Chicken breast can also be used, but the cooking time could vary based on size of breast.
- Serve these along with salads, rice, mashed potatoes, roasted potatoes, coleslaw, etc.
- Total time includes time to marinade the chicken.