Baked Rosemary Lemon Chicken
Make this chicken for your man and he will be very happy. Seriously. I served this to my boyfriend on Tuesday night. He graciously showered my cooking with compliments for the duration of the meal with plenty of mmmm mmm mmms, and I think I heard it from him again the following night when we finished the leftovers. I made drumsticks because he prefers dark meat chicken, but you could use whatever kind of chicken you fancy. Maybe even use a whole chicken, that’s something I’ve never done. When I do it will be awesome. I will put everything delicious into it and bake it until its perfectly golden and moist. Is it just me or is baking a whole chicken usually done by the woman of the house? True or not, that is why I’ve never made one before. SO, I always get really confused with baking time for chicken. Some people cook their chicken for an hour and a half, others 45 minutes, and some recipes call for only 20 minutes. I have always been warned that eating under cooked chicken is a no-no, so baking it makes me nervous every time. For 5 chicken legs, I cooked it at 400 for 30 minutes, then at 350 for 25 minutes, then I broiled it for 5 minutes. Which equals an hour total, which puts me right in the middle of the wide chicken cooking time range, and it turned out perfectly.
5-6 chicken legs
1/4 cup lemon juice
tsp lemon pepper
tsp garlic powder
tsp onion powder
5-6 sprigs of rosemary kept intact
- Preheat oven to 400 F degrees and pull out a baking dish for the chicken
- Wash and dry chicken legs (I pulled the skin off of 2 because I don’t like it) and place them into the baking sheet, side by side
- Generously sprinkle salt over chicken, followed by lemon pepper, garlic powder, and onion powder (this was a perfect combination for me, but feel free to experiment if you have any other favorite spices you’d like to incorporate)
- Pour lemon juice over the chicken, making sure each one gets a good washing of it before it settles onto the bottom of the pan
- Top each leg with a little dab of butter (in total I used a little less than a tablespoon split among the legs)
- Finally, lay the rosemary over the chicken and put into oven for 30 minutes.
- After 30 minutes, lower heat to 350 and cook for 10-30 more minutes, depending on how much chicken you used.
- If its not golden brown enough, put your oven on broil for 3-5 minutes at the end. When you slice into the chicken and the juices are running clear, it is ready to serve.
I served mine with a lemon arugula salad and some whole wheat penne pasta with a Parmesan sauce, but I think next time I’ll make a really light white wine cream sauce or a rice pilaf.