Ingredients
Method
- Whisk all marinade ingredients in a large bowl until well combined and set aside.
- Pat the chicken legs dry with a towel and pierce them thoroughly with a fork. Add the chicken to the marinade, turn to coat well, and let marinate at room temperature for one hour.
- Preheat the oven to 425°F with the rack in the lower-middle position. Place the chicken legs in a single layer in a large baking dish, distribute the marinade evenly over them, and arrange onion and lemon slices around the pieces.
- Bake uncovered for about one hour, basting with pan juices after 30 minutes and then every 10 minutes until the chicken is browned and cooked through. Rest for five minutes at room temperature before serving with the juices poured over the top.
Nutrition
Notes
Herb Variations: I have found that if you are out of rosemary, dried oregano makes a fantastic substitute that still captures that bright, Mediterranean flavor I love so much.
Perfect Browning: One lesson I learned early on is that moisture is the enemy of crispy skin, so please make sure to pat your chicken legs completely dry before you start poking them with the fork.
Marinating Time: While an hour on the counter works wonders, I often prep this a day in advance and let it sit in the refrigerator overnight to allow the lemon and garlic to really penetrate deep into the meat.
Basting Secret: I cannot stress enough how important those final ten-minute basting intervals are because they create a beautiful, lacquered finish on the skin that makes the dish look like it came from a professional kitchen.
Serving Suggestion: My favorite way to enjoy this is with a side of crusty bread or a pile of mashed potatoes specifically to soak up every drop of the extra lemon-butter sauce left in the bottom of the pan.
Managing Leftovers: If you happen to have any chicken left over, I recommend pulling the meat off the bone and using it for a cold sandwich the next day since the garlic and herb flavors continue to develop as it sits.