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Ingredients
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1 lemon
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2 teaspoons dried oregano
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3 cloves garlic, minced
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1 tablespoon olive oil
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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6 chicken legs
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
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Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
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Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.
Nutrition Facts (per serving)
241 | Calories |
12g | Fat |
3g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 241 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 3g | 15% |
Cholesterol 105mg | 35% |
Sodium 200mg | 9% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 4% |
Protein 31g | 61% |
Vitamin C 15mg | 16% |
Calcium 36mg | 3% |
Iron 2mg | 11% |
Potassium 312mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.