I can remember a time when I wouldn’t even consider eating dark meat from a chicken. Then one day I saw the light and realized how much better and juicier the dark meat was. Don’t me wrong, tender and juicy white meat is great too, but nothing beats a well cooked thigh or chicken leg. Most of the time thighs and legs are the cheapest parts of the chicken at a store, yet when cooked right, can pack just as much flavor as the breast.
This is a marinade that is easy and requires only a couple ingredients. Also, since I remove the skin, its not as unhealthy. Yea, I know what you’re thinking…you removed the skin that gets crispy and delicious, how could you. Trust me on this one, the chicken gets just as crispy and is still bursting with lemon goodness.
Serves 2 (easily increased with more legs and more marinade)
4 chicken legs, skin removed
1 lemon, juiced removed and partially zested or 1/4 cup lemon juice from a bottle
1 1/2 teaspoons dry oregano
2 cloves garlic, finely minced
1 tablespoon olive oil
salt and pepper (about 1/4 teaspoon each, but I didn’t measure)
Mix all ingredients except chicken in a bowl or plastic container. Place chicken in bowl and toss to coat. Marinate at least 2 hours or as many as 24-36 hours. I marinated for 2 days due to an issue with my stove.
Preheat oven to 425
Line a baking sheet with foil and coat with a little oil. Place Chicken legs, bone up on foil. Cook for about 20-25 minutes. Remove from oven and baste and flip over.
Reduce heat slightly to 400 and cook additional 20 minutes, or until cooked. Serve with beans, rice or vegetables and enjoy!!