SERVES 6
SERVES 6
Healthy and low in fat, Lemon Roasted Chicken is a real crowd pleaser! These spicy, lemony skinless chicken legs were created by my son-in-law, Frank, who was born in Marseille, so the flavors are reminiscent of Southern France and Italy. Serve with bowls of steamed broccoli and cauliflower. Pour the lemony sauce over everything.
6 chicken legs, thighs attached (about 3 pounds)
2 medium yellow or sweet onions, quartered
6 lemons
10 garlic cloves, pressed
1 tablespoon dried rosemary or more
½ teaspoon cayenne pepper or more
Salt and freshly ground black pepper
Preheat the oven to 300° F.
Skin the chicken, if you like. Place the legs in a roasting pan with the quartered onions. Squeeze the juice from the lemons all over the chicken and then rub the pieces with garlic. Sprinkle on the rosemary, cayenne, salt, and pepper. Roast for about 90 minutes, or until cooked through.
To serve, pour the lemony garlic juices over the chicken and onions.
