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Lemon Roasted Chicken Drummys
A refreshing chicken dish for a rainy day!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 people
- 8 Chicken legs skin on
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 T fresh or 2t. dried oregano
- Salt and Pepper
- 1 large Vidalia Onion or Red onion thickly sliced
- 1 lemon thickly sliced
Preheat oven to 400. In a large heavy skillet, heat 1 tablespoon of oil over medium high heat. Meanwhile, coat chicken legs with olive oil, salt, pepper, and oregano.
Place chicken legs in a single layer in the skillet. Cook for 4-5 minutes, flip. Add in onions, lemon juice and sliced lemons. Place skillet in the oven and continue to cook for 20-30 minutes or until the chicken reaches 165 degrees.
Use the pan juices as a gravy and serve!
Calories: 707kcal | Carbohydrates: 10g | Protein: 43g | Fat: 54g | Saturated Fat: 13g | Cholesterol: 239mg | Sodium: 221mg | Potassium: 686mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6.4% | Vitamin C: 27.4% | Calcium: 11.8% | Iron: 22%