Chicken Legs Suggestions
While these chicken legs are great by themselves, you'll probably want some sides to enjoy with your dinner. Honestly, they go with so many types of sides, but here are a few ideas:
If chicken legs doesn't interest you, feel free to substitute skin-on and bone-in chicken breasts. They offer meat that's just as tender and moist. However, they may require longer roasting - depending on size. You can also grill the chicken, which would make the skin even crispier. Just keep an eye on it because the skin can burn quickly!
Roasted Seasoned Chicken Legs
Simply yet delicious. The lemon pepper adds great spice and contrast to the richness of the chicken leg. If dark meat doesn't interest you, substitute skin-on chicken breasts.
- 4 chicken legs bone in and skin on
- 2 tbsp oil separated
- ¾ tsp lemon pepper
- ¾ tsp onion powder
- ½ tsp salt
Preheat oven to 425 degrees. Place chicken legs on a foil lined baking sheet (this makes clean up quicker).
Combine lemon pepper, onion powder, and salt.
Take your fingers and separate the skin from the meat. Pour 1 tablespoon of oil onto the meat. Sprinkle with ¾ of the seasoning mixture. Massage mixture onto meat. Pull skin back up onto the meat. Cover the skin with the remaining tablespoon of oil and seasoning.
Roast in oven for about 20-25 minutes or until internal temperature reaches 165 degrees. Check on meat halfway through. If the bottoms are getting too brown, flip.
If you don’t like dark meat, you can use skin-on, bone-in chicken breasts. The cooking time might be a bit longer. Use a meat thermometer to check for doneness (165 degrees).
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