Culinary Corner: Lemon Pepper Chicken Legs
This recipe combines simple natural flavors for one wholesome, tasty and filling dish! It’s “Chicken and Potatoes”, but not quite the way it sounds (insert winking emoji here)… The best part is its all on one pan... Which will leave you with no pots to clean.
Raizy Fried (@raizyscookin)
LEMON PEPPER CHICKEN LEGS
with green beans and sweet potatoes
By: Raizy Fried
4 bone-in, skin-on chicken legs
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons freshly squeezed lemon juice
3/4 cup olive oil, (divided)
5 cloves garlic, crushed
1 Tablespoon dried parsley leaves
1 lemon, sliced
2-3sweet potatoes, scrubbed and cut into 1-inch chunks
1 lb. green beans, trimmed
Preheat your oven to 425 degrees F.
In a small bowl combine the lemon juice, ¼ cup olive oil, ¼ teaspoon salt, ½ teaspoon pepper, parsley with 2 crushed cloves garlic. Mix well and then toss in the chicken legs and coat well with oil mixture on all sides. Place chicken legs on baking sheet (or oven-to-table dish). Place lemon slices on top of chicken. Bake at 425 for 45 minutes. (uncovered)
Toss the cubed sweet potatoes with another ¼ cup olive oil and ½ tsp. salt. Remove pan after 40 minutes and add sweet potatoes to chicken. Place pan in oven and bake on 425 for an additional 25 minutes.
toss the green beans with 2 cloves crushed garlic and ¼ cup olive oil. After 25
minutes, remove pan, add green beans amongst chicken and potatoes and broil on
high for an additional 3-4 minutes. Remove from oven & serve.