Lemon-Onion Roast Chicken Legs

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Thinly sliced lemons add a bit of zing to this simple, weeknight roast chicken. Slideshow: More Chicken Thigh Recipes 

By
Ian Knauer
Ian Knauer

Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows Diary of a Foodie and Adventures with Ruth. Knauer went on to create and host his own PBS series, The Farm with Ian Knauer.

Food & Wine's Editorial Guidelines
Published on July 28, 2015
Lemon-Onion Roast Chicken Legs
Photo: © Evi Abeler
Active Time:
10 mins
Total Time:
50 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

Ingredients

  • 2 medium red onions, sliced

  • 1 whole lemon, thinly sliced

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 pounds chicken legs, split

Directions

  1. In a medium bowl, stir together then onions, lemon, oil, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Toss the chicken with the marinade and let stand while oven preheats.

  2. Preheat the oven to 425°F.

  3. Place chicken on a baking sheet along with onions and lemon and roast until golden and cooked through, 40 to 45 minutes. Serve the chicken with the roasted onions and lemon.

Originally appeared: January 2014

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