Spicy Roasted Chicken Legs

I was looking for something different to do with chicken legs with the backs on.  And I found a few suggestions, but this recipe called to me first.  The lemon with the butter just seemed so bright and decadent.

I used a garlic salt rather than a hot salt, but left the recipe as it was.

Baked Chicken Legs

Baked Chicken Legs

Spicy Roasted Chicken Legs
(http://thepioneerwoman.com/cooking/2008/01/spicy_roasted_chicken_legs_-_tasty_and_easy_too/)

  • 24 whole Chicken Legs
  • 2 sticks Butter
  • 1 Tablespoon Hot Salt (or You Favorite Seasonings)
  • 1/2 cup Lemon Juice (or To Taste)

Melt 2 sticks of butter in a saucepan. Pour ½ cup of lemon juice (fresh or bottled). Now add your seasonings. In this case, 1 tablespoon of Morton’s Hot Salt. You can use whatever seasonings makes your skirt fly up, be it minced garlic, salt and Cayenne pepper … let your imagination run wild. Stir it together until combined.

Rinse and pat your chicken legs dry. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Sprinkle them with some more of your seasonings.

Place them into a 400-degree oven for 30 minutes. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely. Remove them when they are nice and golden brown.

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