Lemon Rosemary Chicken Legs For A Crowd Food

ROASTED LEMON ROSEMARY CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
• In a large bowl, combine olive oil, rosemary, lemon zest, garlic, lemon juice, salt, and pepper. Add chicken and toss, throughly coating with the mixture.
• Arrange the chicken skin side down on the prepared baking sheet. Bake for 30 minutes, then flip and continue baking for additional 25-30 minutes until completely cooked through. The skin should be golden brown when finished baking.

LEMON AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

BAKED LEMON-ROSEMARY CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
• Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.

ROASTED LEMON CHICKEN LEGS

Steps:

• Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 minutes or up to 6 hours.
• Preheat the oven to 450 degrees F.
• Place the chicken legs on a baking sheet and roast until the juices run clear, 20 to 30 minutes.

LEMON ROSEMARY CHICKEN LEGS FOR A CROWD

Steps:

• BRINE CHICKEN LEGS: Mix together 1/2 cup salt and 1/3 cup sugar with enough water to cover the chicken legs. Brine for 1 - 3 hours. Following the brining, drain and pat the chicken dry.
• MARINADE: Chop together 4 sprigs of fresh rosemary (do not use stems), 5 cloves of garlic and 1 teaspoon ground cumin. Zest and juice 1 lemon and mix with 1/2 oilve oil to make an emulsion. Mix chopped and dry ingredients with olive oil/lemon mix. Put chicken in bag with marinade and let rest in the refrigerator several hours (or overnight).
• COOKING PREPARATION: Heat oven to 350 degrees. Line large baking dish with foil (for easy cleanup later). Chop together 4 sprigs of fresh rosemary, 5 cloves of garlic and 1/2 teaspoon ground cumin. Mix chopped and dry ingredients with 1/2 cup olive oil. Slice both onions into slices. Slice second lemon thinly.
• COOK: Remove chicken legs from marinade and discard marinade. Lightly salt and pepper chicken legs (to taste). Layer bottom of baking dish with sliced onions. Place chicken on top of onion and drizzle with garlic/rosemary mixture. Place sliced lemons on top of chicken legs. Bake for 1 - 1 1/2 hours (or until chicken is golden brown and done at the thickest part). TIP: If the legs are fatty, drain rendered fat during cooking.

LEMON-RUBBED CHICKEN LEGS WITH GARLIC AND ROSEMARY

Steps:

• Pat chicken dry and rub all over with a lemon half. Season with salt, pepper, and half of rosemary. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin sides down, 7 minutes, or until golden brown. Turn chicken over and squeeze juice from remaining lemon half over chicken. Cook chicken, covered, over moderately low heat 30 minutes more, or until cooked through.
• Transfer chicken to 2 plates. Add garlic and remaining rosemary to skillet and sauté over moderately high heat until just golden. Add water, scraping to loosen brown bits, and simmer 1 minute. Drizzle sauce over chicken.