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.
Ingredients
- 2 bone-in, skin-on chicken legs quarters about 2 lbs., (922g)
- 1 Tbsp butter room temperature
- 1/2 Tbsp lemon pepper seasoning
Instructions
- Gather and prepare all ingredients. Preheat the oven to 300°F. Lightly coat the inside of a casserole dish with non-stick spray.
- 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.
- Cover the dish with aluminum foil and bake for one hour at 300°F. After one hour, remove the foil and discard it, baste the chicken, and turn the heat up to 425°F.
- 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.
Notes
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.
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