Roasted Chicken Legs
Chicken Quick Recipes Simple Recipes Meat Dishes Oven Recipes
The za'atar I made yesterday won't go to waste - last night I prepared something simple: oven-roasted chicken legs marinated in za'atar. I served the legs with a fresh vegetable salad, also seasoned with a little za'atar.
Ingredients
8 chicken drumsticks (or 4 whole chicken legs)
3 tablespoons za'atar
3 tablespoons olive oil
1 tablespoon lemon juice
Servings: 4
How to prepare roasted chicken legs
- Mix the za'atar with the oil and lemon juice until it becomes a paste.
- Pour the paste over the chicken legs and rub them well to cover entirely, including under the skin where possible.
- Put the chicken legs in a zip bag or a bowl with a lid and refrigerate for at least 4 hours, but ideally overnight.
- Roast the chicken legs at 200°C (400°F) for 45 minutes. Place them on the oven rack with a tray beneath to catch the juices (see photo below). This way, you won't need to turn the legs while roasting - they'll brown evenly on both sides.
* At first, I used baking paper in the tray, but it wasn't a great idea as it started to brown, so I replaced it with a silicone baking mat.
** If you have a roasting pan with a rack inside, you can use that. What I did with the oven rack and tray beneath is an improvisation to achieve the same effect.
Roasted Chicken Legs
Roasted Chicken Legs
Roasted Chicken Legs
