Slow and low heat is the key to tender and juicy oven roasted chicken legs. This simple recipe makes an easy main dish for any night of the week.
Total Cost: $4.46 recipe / $2.23 serving
Servings: 2to 4 servings
Author: Beth - Budget Bytes
2bone-in, skin-on chicken legs $4.20
1Tbspbutter (room temperature)$0.11
1/2Tbsplemon pepper seasoning* $0.15
Preheat the oven to 300 degrees. Lightly coat the inside of a casserole dish with non-stick spray.
Pat the chicken dry with a paper towel, then smear butter over the surface of the skin. Sprinkle the lemon pepper seasoning liberally over both sides of the chicken pieces. Place the seasoned chicken in the casserole dish.
Cover the dish with aluminum foil and bake for one hour at 300ºF. Baste the chicken once half way through. After one hour, remove the foil, baste again, and turn the heat up to 425ºF. Continue to bake the chicken at the higher temperature for 20-30 minutes, or until the skin has achieved the desired level of brownness. Serve with the juices spooned over top or with bread for dipping.
*Or use your favorite seasoning blend. If your seasoning does not contain salt, be sure to add a pinch or two of salt to the chicken.