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Roasted Lemon Chicken Legs {Pioneer Woman}


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Rate this recipe 2.9/5 (11 Votes)


  • 24 chicken legs
  • 6 lemons
  • 1/2 cup olive oil
  • 4 cloves garlic, pressed
  • Salt and fresh ground black pepper



Step 1

Put legs in a large re-sealable bag, squeeze in juice of the lemons and throw in the rinds as well. Add olive oil, garlic and some salt and pepper, seal bag and toss around. Place in the fridge to marinate at least 30 minutes or up to 6 hours.

Preheat oven to 450ºF.
Place legs on a baking sheet and roast until the juices run clear, 20-30 minutes.

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