Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
crispy lemon pepper chicken legs are piled on a wooden board and served with caramelized lemon wedges and cracked black pepper

baked lemon pepper chicken legs recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The crackling warmth of black pepper and the electric freshness of ripe lemon: a simple combo that can elevate plain chicken drumsticks to invigorating heights! A simple dry brine ensures these lemon pepper chicken legs bake up extra crisp and perfectly juicy. 

  • Total Time: 4 hours 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 pounds chicken legs (about 8 drumsticks)
  • 1 teaspoon salt
  • 2 whole lemons
  • 2 tablespoons neutral oil
  • 1 tablespoon cracked black pepper, or more to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  1. Rub the chicken legs with the salt, then arrange them on a sheet pan with a wire rack. Place in the refrigerator, uncovered, for at least 4 hours, but up to 8 to 12 hours will produce even crispier chicken skin. I try to do this step in the morning when possible, that way the chicken can dry brine all day. raw chicken legs are arranged on a baking sheet with a wire rack next to a small bowl of salt
  2. Preheat your oven to 425℉ when you're ready to start cooking. Zest both lemons and set the zest aside. Then slice both lemons into thick half-moons, aiming to get about 6 pieces out of each fruit. If there are any obvious seeds, you can poke them out but if not, no big deal! Remove the salted chicken legs from the fridge. The surface of the chicken skin will be dry from the fridge, but if you spot any lingering surface moisture, pat it dry with paper towels. 
    a small wooden cutting board with a pile of fresh lemon zest and thick lemon wedges
  3. Rub the chicken legs with the oil, then sprinkle each leg with an even coating of lemon zest, cracked black pepper, garlic powder and onion powder. Arrange the drumsticks on a parchment paper lined baking sheet (or use two sheets, if the legs are feeling crowded) scatter the lemon wedges around and in between the legs.seasoned chicken legs and thick lemon wedges are arranged on a parchment paper lined baking sheet.
  4. Transfer to the oven and roast for about 30 mins, until the skin is a crispy golden brown and an instant read thermometer inserted into the thickest part of the meat reads 185℉. Give the lemon slices a flip halfway through the bake time. You'll see the juices seeping from the lemon slices start to caramelize quite darkly; it may look burnt but trust me, it will make the most delicious sauce when you’re done.the cooked lemon pepper chicken legs have a deep brown coloring and the lemon wedges have carameliezd
  5. Remove your lemon pepper chicken legs from the oven and let them rest for just a couple of minutes before serving with the roasted lemon wedges. Once you pull the chicken from the sheet pan, use a rubber spatula to scrape any juices and caramelized bits into a small bowl. These lemony liquid gold is delicious when dribbled over the chicken or served with rice! lemon pepper chicken legs are served on a wooden board with a small bowl of pan drippings and addition cracked black pepper
  • Author: Kelly
  • Prep Time: 10 minutes
  • Dry Brine: 4 hours
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 2 legs
  • Calories: 386
  • Sugar: 1.4 g
  • Sodium: 880.1 mg
  • Fat: 16.9 g
  • Carbohydrates: 7.1 g
  • Protein: 51.4 g
  • Cholesterol: 231.4 mg

Find it online: https://crescentmoonkitchen.com/lemon-pepper-chicken-legs/