Herb and Citrus Chicken Legs
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
6
- Ingredients
- 6 skin-on Chicken legs (rinsed and patted dry)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 tsp paprika
- 1 tsp Curry powder
- 1 tsp ground Cumin
- 3 Tbsps good-quality olive oil (divided)
- 1 large sweet onion (peeled and sliced)
- 4 cloves garlic cloves (peeled)
- 2 lemons (halved)
- 6 fresh Tarragon
- 6 sprigs fresh thyme
- 1 cup low-sodium chicken stock
Preparation steps
1.
Preheat the oven to 425º F / 220º C.
2.
Season the chicken legs with salt and pepper and rub with paprika, curry powder and cumin.
3.
Brush a deep roasting pan with 1 tablespoon olive oil. Place the chicken and onions and garlic in the roasting pan, drizzle with remaining olive oil. Squeeze lemon juice over the chicken and vegetables and add the squeezed lemon halves to the pan. Cook for 20 minutes.
4.
Turn the chicken pieces over and sprinkle the herbs over the chicken. Pour stock over the chicken mixture and cook for an additional 15 to 20 minutes, turning occasionally, until chicken is cooked through and the vegetables are fork tender.
5.
Divide among plates and serve.
