Wednesday, January 12, 2011

Oven Roasted Chicken Legs with Lemon

My mother spent the Holidays with us and decided that one night she'll do the cooking. A simple dish of chicken legs were one of the best chicken I had ever had! Yes we do roast whole chicken with lemon and herbs regularly but this was something else entirely. It came out almost "confit", or "candied". The meat was coming off the bones and it was so tasty!
As I am allowed to share the it is!! You will love it!

Oven Roasted Chicken Legs with Lemon

Serves 6

12 chicken legs (thigh and drumstick attached)
2 lemons
2 tomatoes
Salt and Pepper to taste

Place the chicken in one or two baking dishes, close together.

Press the juice off the lemons and pour over the chicken. Then cut the lemons' skins into eights and place on the chicken, randomly. Cut the tomatoes in 1-inch pieces and place on the meat as well.

Bake for about 1 to 1 1/2 hour at 410F, turning the chicken legs after one hour.

Serve with potatoes or rice!

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