Help on baking lemon garlic chicken LEGS

16 years ago

My potluck luncheon is this coming MOnday.

I want to use this recipe for chicken LEGS.

Will it be too oily?

How long would you bake them?

And at what temp?

Do you think think the lemon and garlic is too strong for a bunch of older gals like me?

Lemon garlic baked chicken wings

Measure Ingredient

2Â½ pounds Chicken Wings *

Â½ cup Lemon Juice

5 Chopped Garlic Cloves

1 tablespoon Crushed Black Peppercorns

2 teaspoons Salt

Â½ cup Olive Oil

* Chicken Wings should have tips removed and be cut in half at the joint. ~--------------------------------------------------------------------- ~-- Place wings in a plastic bag and add the lemon juice, let stand for 2-3 minutes. Add all other ingredients, sqeeze to mix, then let stand for 2 hours. Knead periodically. Remove wings and save marinade. Cook wings on a grill turning and basting with marinade until golden and tender. Serve immediately or refrigerate until needed.

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Comments (8)

Linda Wayman
16 years ago
Glenda, I don't think it will be too oily, but of course, that differs from person to person. This following link has several recipes for baked chicken legs. Sevaral of them say to bake at 375Â° for about an hour. Maybe something there will give you the guide line you are looking for.

Here is a link that might be useful: baked drumsticks
dilly_dally
16 years ago
That chicken marinade recipe you posted says it is for grilling. When grilling the fat drips off with the high heat. You ask about baking them. I would do them in the broiler instead. Or at least rest them on a wire rack when baking so they are not cooking in their own grease.

You NEED some oil for marinating or the acid be it lemon juice, vinegar, or wine will pull all the moisture out of the meat making it tough and dry.

I would also suggest...........using plain old coarse ground pepper instead of cracked pepper. Cracked pepper tend to lodge in the teeth and people hate that. Also with an older crowd there may be those with extensive dental work or dentures who won't like the crunchy cracked pepper. Use purchased coarse ground AKA "dust free" and not regular ground. Regular ground pepper will taste the same but will give the chicken a gray dirty look. Appearance and the presentation is all part of the recipe. Cracked pepper looks nice as a garnish but can be problematic for some of your guests.
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glenda_al
Original Author
16 years ago
Thinking I'll do pulled pork instead. Always works
glenda_al
Original Author
16 years ago
Linda, checked out your link and this one sounds pretty good.

Thanks

LEMON BAKED CHICKEN

4 chicken legs (thigh & drumstick)
1 tsp. garlic salt
2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. grated lemon rind
1/3 c. lemon juice
1/2 c. water

Season chicken pieces with garlic salt, rubbing well into flesh. Sprinkle with paprika. Place in shallow baking pan skin side down. Combine remaining ingredients. Pour over chicken. Bake uncovered at 375 degrees for 40-45 minutes. Turn chicken. Continue baking until tender (approximately 20 minutes). Baste once or twice.
yborgal
16 years ago
I fix chicken legs like your original recipe all of the time, but I use more garlic and add a pinch of oregano. I think the olive oil adds to the flavor and tenderness of the chicken. Substituting water would make it too bland for my family.

If the pieces have been separated I bake them at 350 for 30 minutes and turn them. I continue baking them until they're tender.
If you're baking the thigh and drumstick as a quarter then I cook them for 45 minutes before turning the pieces.
patti43
16 years ago
Glenda--just my preference but I'd like the pulled pork with the Alabama barbeque sauce. Whatever you make, I'm sure it will be good.
fran1523
16 years ago
I bake chicken thighs all the time just sprinkled with seasoned salt and they drip off a lot of their own fat. I think the original marinade with maybe 1/4 cup of olive oil instead of 1/2 would work well. I bake 1 hour at 350.
dilly_dally
16 years ago
"Thinking I'll do pulled pork instead. Always works"

That sounds great!

Always when cooking for guests, use a tried and true dish. Never experiment with a new recipe that could flop. Especially if you are trying to make changes to it!

Even though you may think that your old stand-by recipe is booooooooooorring, your guests who have never had it before will be amazed and pleased with it. You will star!

Help on baking lemon garlic chicken LEGS

Comments (8)

Linda Wayman

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Help on baking lemon garlic chicken LEGS

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Linda Wayman

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