Oven Roasted Chicken Legs
Bone-in chicken legs roast gently under foil, then finish hot for crisp, browned skin and plenty of lemon-pepper pan juices.
Prep 10 min · Cook 1 hr 25 min · Total 1 hr 35 min · Makes 2 servings
Ingredients
- 2 bone-in skin-on chicken legs
- 1 Tbsp butter, room temperature
- 1/2 Tbsp lemon pepper seasoning
Directions
- Heat the oven to 300 degrees. Mist the inside of a casserole dish with non-stick spray, just enough to prevent sticking. Blot the chicken with a paper towel until the skin is dry, then rub the butter across the skin. Season the chicken generously on both sides with the lemon pepper seasoning, and set the pieces in the prepared casserole dish.
- Cover the casserole dish with aluminum foil and bake at 300 degrees for 1 hour. About halfway through that time, spoon the pan juices over the chicken.
- Once that 1 hour is up, take off the foil, baste the chicken again, and raise the oven to 425 degrees. Bake for another 20-30 minutes at the hotter temperature, until the skin is as browned as you like it. Spoon the juices over the chicken to serve, or use bread to soak them up.