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Roasted Chicken Legs

Name: Roasted Chicken Legs
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 3
Cuisine: American
Ingredients: 2 bone-in, skin-on chicken legs quarters (about 2 lbs., (900g) $3.19); 1 Tbsp butter (room temperature, $0.12); ½ Tbsp lemon pepper seasoning ($0.07*)

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.

1 hr 40 min total 10 min prep 1 hr 30 min cook 3 327 cal

Ingredients

3 serv.

2 bone-in, skin-on chicken legs quarters (about 2 lbs., (900g) $3.19)
1 Tbsp butter (room temperature, $0.12)
½ Tbsp lemon pepper seasoning ($0.07*)

Instructions

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1 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.
2 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.
3 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.
4 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.