Recipe: Delicious Sheree's Herbal Lemon Chicken Legs and Wings

Sheree's Herbal Lemon Chicken Legs and Wings. Lay pieces where legs and wings are mixed. The extra pieces of removed skin can also be placed on cookie sheet for extra flavor and moisture. Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well.

In a small bowl, whisk together the olive oil through the lemon juice. If you use Morton's or another kind, watch as they are more salty.) Tip: Be sure to lift the skin and apply salt underneath for best flavor. And if you have the time, arrange chicken drumsticks on a tray and chill in the refrigerator uncovered for a few hours. You can cook Sheree's Herbal Lemon Chicken Legs and Wings using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sheree's Herbal Lemon Chicken Legs and Wings

1. You need 6 large of chicken legs.
2. Prepare 6 large of chicken wings (cut into 3 pieces); discard tips.
3. You need 1 of sprinkle of season salt; depends on personal preference (1 1/2 tsp).
4. Prepare 1/2 tsp of ground black pepper.
5. You need 1 of sprinkle paprika; liberally.
6. It's 2 clove of minced garlic.
7. Prepare 1 large of onion; minced.
8. You need 4 large of lemons.
9. It's 1/4 cup of veggie or olive oil; i use veggie.
10. It's 1 of other herbs can be added such as rosemary, thyme, and sage.... more salt and pepper can be added if desired.

Combine the garlic, lemon juice, olive oil, herbs and sea salt and pepper in a bowl. Place the chicken on a plate and coat with the marinade on both sides (make sure to brush the bits under the wing). Place the chicken in a Ziplock bag and pour in the remaining marinade. Mix it around in the bag, remove any excess air and zip it up.

Sheree's Herbal Lemon Chicken Legs and Wings step by step

1. I use a 2 gallon zip lock bag. Rinse off chicken pieces. I sometime make this with a cut up whole fryer. That way everyone has a choice, but in our house we enjoy wings and legs. I leave skin on and cut off anything extra. I still add these pieces to the pan because they offer flavor and additional moisture for baking..
2. Pat pieces dry. Put chicken in mixing bowl.... I LAY MINE IN A CLEAN SINK .... Sprinkle chicken with salt, pepper, paprika, black pepper.... You can use garlic powder now.... But I put minced garlic in the marinade, so I do not. I rub seasoning into the meat by hand..... You can use thyme, rosemary, or sage..
3. Put chicken pieces in the 2 gallon zip lock bag... Cut lemons in half and squeeze in bag. Drop the rhine from the lemon in bag also. You do not need to worry about taking out seeds since the marinade will be tossed. Add minced garlic and onion. Also add oil..
4. Squeeze the air out of bag and close. Squeeze bag to coat chicken. Place bag in the fridge. Can be marinated over night... But marinade at least 1 hour..
5. I make this often with buttered noodles made with chicken broth, rice pilaf, or a sage based dressing..
6. Either use aluminum foil (dull side up), or lightly spray cookie sheet with cooking spray. Lay out pieces in single layer. Discard marinade. Lay pieces where legs and wings are mixed. The extra pieces of removed skin can also be placed on cookie sheet for extra flavor and moisture. Bake at 375° for 35-40 minutes..

These bone-in chicken legs do take a little bit longer to bake than boneless chicken, but the chicken is so juicy and the skin becomes crisp and irresistible. These Lemon Garlic Roasted Chicken Legs are loaded with flavor, perfect for a super quick dinner. No bowls to wash, super fast prep all in one pan!. What I love about this recipe is its simplicity. You do it all in a ziploc bag, no bowls to wash and cooked in just one pan, which in my book is huge.