Spicy Roasted Chicken Legs

By traciesparks

The Pioneer Woman's Spicy Roasted Chicken Legs get a little tang from fresh lemon juice, a hint of zest from cayenne and black pepper, and richness from luscious butter. This recipe is then roasted to enrich and melt all of these vibrant flavors together. Serve this recipe with white fluffy rice or mashed potatoes and the assorted roasted vegetables of your choice.

Ingredients

• 2 sticks of butter
• juice from 2 to 3 lemons
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 4 cloves garlic, minced
• 24 whole chicken legs

Details

Servings 12
Preparation time 20mins
Cooking time 55mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 450°F. Line 3 baking sheets with foil.

Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne, and garlic, and stir. Set aside.

Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.

Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.

Place them in the oven for 30 to 35 minutes, basting a couple of times during roasting. 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, and fully cooked.