Thursday, February 9, 2012

Spicy Roasted Chicken Legs

The best thing about chicken legs are that they are cheap!  And easy to eat.  Ryder is almost a year old and I'm thinking more and more about quick dishes that he would enjoy eating one day.  I remember loving chicken legs as a child. I'm hoping these will be a yummy, healthier alternative to the classic fried version. 

The case:
Spicy Roasted Chicken Legs (Adapted from Pioneer Woman)

  • 12 whole Chicken Legs
  • 1 stick of Butter
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon garlic power
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/3 cup Lemon Juice
  1. Melt butter in a saucepan. Pour in lemon juice (fresh or bottled). Add your seasonings.
  2. Rinse and pat your chicken legs dry. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet with a wired cooling rack. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Sprinkle them with some more of your seasonings. 
  3. Place them into a 400-degree oven for 30 minutes. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely. Remove them when they are nice and golden brown. 

Roasted Chicken Legs Printable Version
    The ruling:
    Mission accomplished! These were perfect- quick, easy, kid friendly!  I was afraid they might be too spicy but they really weren't!  Next time I'm going to experiment with lemon pepper seasoning.


    1. Lori, I need to share the lemon chicken I do. It is pretty amazing and has far less butter. When I'm near my computer I'll send it to you.

    2. Thanks Kristina! I would love that. I love lemon on chicken. At least half of the butter was still left in the pan, even though it was still a lot, but not quite as bad as it seems.


      It is so yummy, and you can buy in bulk and freeze.