Roasted Lemon Chicken Legs Pioneer Woman Recipe 295

Steps:

• Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
• Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
• Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
• Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
• Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
• Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

Steps:

• Preheat the oven to 400 degrees F. Line a baking tray with foil.
• Place the softened butter in a bowl with the lemon zest. Strip the leaves from 1 sprig of rosemary, finely chop and add along with some salt and pepper. Mix everything together.
• Lay the chicken on the foil-lined baking tray, breast-side up. Use your fingers to smear the butter mixture all over the chicken, under the skin and inside the cavity.
• Squeeze the juice of 1 of the lemons over the chicken, and then place the 4 lemon halves (if they fit!) inside the cavity of the chicken along with the 3 whole remaining sprigs of rosemary.
• Put the chicken in the oven and roast it until done, about 1 hour 15 minutes. The skin should be deep golden brown and the juices should be sizzling.

Steps:

• Put legs in a large re-sealable bag, squeeze in juice of the lemons and throw in the rinds as well. Add olive oil, garlic and some salt and pepper, seal bag and toss around. Place in the fridge to marinate at least 30 minutes or up to 6 hours. Preheat oven to 450ºF. Place legs on a baking sheet and roast until the juices run clear, 20-30 minutes.

Steps:

• Preheat oven to 400 degrees. Place a rack on a baking sheet. Rinse the chicken legs and pat dry.
• Melt butter in a medium saucepan. Add the lemon juice and hot salt to the butter. Using tongs, dip chicken legs one at a time into the butter mixture, coating all sides. (You may need to tip the pan to get all the legs coated towards the end.) Place legs on the baking rack. Brush the remaing butter mixture on the legs with a pastry brush. Sprinkle with more hot salt.
• Place in the oven and bake for 30 minutes or until done. If you would like them to look more brown you can turn on the broiler for a few minutes but be sure to watch closely so they don't burn. Remove to a platter and serve.

Steps:

• Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.