ROASTED LEMON CHICKEN LEGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 minutes or up to 6 hours.
- Preheat the oven to 450 degrees F.
- Place the chicken legs on a baking sheet and roast until the juices run clear, 20 to 30 minutes.
LEMON-GARLIC CHICKEN DRUMSTICKS
We coated chicken drumsticks with lemon, garlic and cumin and baked to a golden brown for a simple and appetizing Sunday meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Line shallow baking pan with foil; generously spray foil with cooking spray. In small bowl, mix garlic, cumin and lemon juice.
- Place chicken in large resealable food-storage plastic bag. Add in lemon juice mixture; shake to evenly coat chicken. Let stand at room temperature 30 minutes to marinate.
- Heat oven to 350°F. Place chicken in baking pan. If desired, cut 1 of the lemons into 8 wedges and place among chicken in pan for extra moisture and aroma during baking. Cover pan with foil.
- Bake 1 hour. If baking with skin on the chicken, remove foil after baking 1 hour and broil 2 to 5 minutes or until garlic or top of skin turns golden brown.
- Meanwhile, cut remaining 2 lemons into 8 slices each.
- Before serving, sprinkle chicken with parsley. Serve each chicken drumstick with 1 lemon slice.
Nutrition Facts : ServingSize 1 Serving
LEMON GARLIC CHICKEN
I made this randomly and it was delicious.
Provided by Violet Kenow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
- Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g
GREEK LEMON CHICKEN DRUMSTICKS WITH PEPPERS
This recipes comes from "Quick and Easy Low-Carb Cooking" by Nancy Hughes. It is easy to prepare and economical. Low in carbs it is perfect for those watching their carb intake. I used lemon pepper to reduce the sodium; however, you can use salt and pepper if preferred.
Provided by PaulaG
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a 9x13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.
- Mix together 1 teaspoon lemon zest, oregano, lemon pepper and paprika.
- Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.
- Turn chicken and cook 30-40 minutes longer.
- or until chicken is no longer pink in center.
- When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.
- Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.
Nutrition Facts : Calories 186.8, Fat 4.5, SaturatedFat 1.1, Cholesterol 95.5, Sodium 113.1, Carbohydrate 9.9, Fiber 2.6, Sugar 3.8, Protein 26.8
LEMON-CHICKEN DRUMSTICKS
Provided by Sheila Lukins
Categories Chicken Bake Kid-Friendly Dinner Lemon Orzo Parade Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Rinse the chicken and pat dry.
- 2. Combine the lemon zest and juice, thyme, olive oil, salt, and pepper in a large bowl. Add the drumsticks and toss to coat. Cover and refrigerate for 2 to 4 hours, or overnight.
- 3. Preheat the oven to 375°F.
- 4. Arrange the drumsticks in a shallow roasting dish to fit (use two dishes to avoid crowding). Pour any marinade over the chicken and bake, basting occasionally, until the drumsticks are cooked through and golden brown, about 1 1/4 hours.
- 5. If the drumsticks have not browned enough, place them under the broiler, 4 inches from the heat source, for 2 to 3 minutes on each side or until browned, watching carefully.
- 6. Spoon the orzo or rice on a platter and arrange the drumsticks on top. Pour the chicken pan juices into a small saucepan and cook over medium-high heat until thickened. Pour over the chicken and sprinkle with parsley. Serve immediately.
GARLIC LIME ROASTED CHICKEN DRUMSTICKS
Easy but tasty oven-baked drumsticks sure to please even the pickiest of eaters. An overnight marinade makes this chicken practically fall off the bone. If you don't have time to make this ahead, you could make it in 30 minutes. Enjoy!
Provided by Lizeth Gonzalez-Stewart
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 3h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
- Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
- Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
- Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 1.4 g, Cholesterol 76 mg, Fat 10.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 2 g, Sodium 81.1 mg, Sugar 0.4 g
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- Generously season the drumsticks with salt and pepper, and let sit at room temperature for 30 minutes, time permitting. Pat the drumsticks dry with paper towels just before cooking.
- Heat a 12-inch, heavy-bottomed skillet (preferably not nonstick) over medium-high heat. If you don't have a large enough skillet, use two smaller skillets. Add the oil and half the butter. When the butter is foaming, brown the drumsticks on all sides in batches; transfer the browned drumsticks to a plate.
- Reduce the heat to medium-low, add all the drumsticks back to the skillet(s), cover with the lid, and cook for 20-25 minutes, rearranging the drumsticks every 5-10 minutes for even cooking. Remove the lid and add the remaining butter, garlic, lemon zest, and lemon juice. Gently toss to coat the drumsticks. Take the skillet off the heat and leave the flavors to infuse for a few minutes (this also allows the chicken to rest). Sprinkle with parsley, and serve hot.
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- Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray or a shallow dish and chill in the fridge uncovered for a few hours or overnight (optional.)
- Place the chicken in a large zip bag. In a small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) Add the spices to the chicken in the bag.
- Add the garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let the chicken marinate for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours.
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