Lemony Roasted Chicken Legs (Thighs and Drumsticks)

Never thought that adding whole lemon to roasted chicken can tremendously boost up the flavor. At first, I thought lemon might keep the roasted chicken moist and tender. But there's more to it. The oven heat further draws out the lemon juice and lemon oil. As they drip down to the bottom along with chicken fat, the vegetables, especially potato slices absorb all the essence, to a point even outshined the chicken legs. 

Lemony roasted chicken legs -

Ingredients?

• 2 whole chicken legs (thighs and drumsticks)
• 2 medium small potatoes
• 1 red bell pepper
• 1 lemon
• 1/2 onion
• 2 garlic cloves
• Few sprigs fresh tarragon
• Some olive oil
• Some salt
• Some black pepper
• Some red pepper flakes

How?

Preheat the oven to 400 degrees Fahrenheit/205 degrees Celsius. Season both sides of the chicken legs with some salt and freshly ground black pepper.

Peel and thickly slice the potatoes. Peel and slice the onion into ring shape. Peel and roughly chop the garlic cloves. Remove tarragon leaves, it can pull out easily when pinching fingers to the end of the sprig and run down the opposite direction from where the leaves are growing. Roughly chop the leaves. Cut half of the lemon into slices and save the other half as a whole. Remove stem and seeds from bell pepper and cut into thick slices.

Squeeze half of the lemon juice to a bowl, also add in about 5 tablespoons of chopped tarragon, 1 teaspoon of salt, 1/2 teaspoon of red pepper flakes, 1/4 teaspoon of black pepper, 1/2 cup of olive oil, and 2 chopped garlic cloves. Mix till integrated. 

Take a big ovenproof pot, lay the bottom with onion, bell pepper, potatoes, lemon slices, and that 1/2 squeezed lemon. Transfer seasoned chicken legs over. Drizzle pre-mixed sauce all over.

Into the oven for about 50 minutes. 

Remove from heat and put on the lid. Let it rest for around 10 minutes before serving/carving.

The drippings become even more gelatinous, with added refreshing note from the lemon. If there's anything need to be changed for this recipe, I'll use more potatoes! Potatoes filled with lemon oil and chicken fat, to die for.

Perhaps with some bread too so I can wipe out all the drippings!


Other roasting recipe:

• Oven roasted Brussels sprouts with chunky ham