Roast Chicken Legs with Lemon and Thyme
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, smashed
Preparation Put oven rack in upper third of oven and preheat oven to 500°F. Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep). Bake chicken 10 minutes, then add lemon slices to pan. Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices. Per serving: 413 calories, 31g fat (7g saturated), 138mg cholesterol, 569mg sodium, 3g carbohydrates, 1g fiber, 31g protein Nutritional analysis provided by Self
Preparation Put oven rack in upper third of oven and preheat oven to 500°F. Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep). Bake chicken 10 minutes, then add lemon slices to pan. Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices. Per serving: 413 calories, 31g fat (7g saturated), 138mg cholesterol, 569mg sodium, 3g carbohydrates, 1g fiber, 31g protein Nutritional analysis provided by Self
