John Myers
Lemon Chicken Legs
The perfect lemon chicken legs recipe with a picture and simple step-by-step instructions.
- 8 Chicken legs
- 3 Tubers Garlic
- 1 Organic lemon
- 100 ml Freshly squeezed lemon juice
- 100 ml Olive oil
- 2 tsp Salt for the meat
- 1 tsp Salt for the marinade
- Pepper
- 2 Branches Rosemary
- 1 branch Thyme
- 1 branch Oregano
- Rub the chicken legs well all around with salt and pepper.
- Place skin side up on a baking sheet.
- Mix the lemon juice with the olive oil, salt and pepper in a blender jar.
- Pour half of the marinade over the chicken legs.
- Spread the rosemary, thyme and oregano sprigs between them.
- Cut the garlic bulbs in half crosswise, with the cut surface facing down
- Pour the rest of the marinade on top.
- Leave to marinate in the refrigerator overnight.
- The next day, bake the chicken legs in a preheated oven at 200 ° for about 40 minutes.
- Then distribute the organic lemon slices on the pieces of meat and turn some garlic halves with the cut surface upwards so that they brown slightly.
- Bake for another 15 minutes.
- The inside of the garlic can be squeezed out, tastes delicious.
- I serve stewed potatoes with it.
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