Description
A vibrant Mediterranean dish featuring tender chicken marinated in lemon, garlic, and rosemary. Inspired by Tuscan flavors, this easy-to-make recipe is perfect for weeknight dinners or entertaining guests.
Ingredients
- Chicken:
- Whole chicken legs – 6 (4 to 4½ pounds total)
- Marinade:
- Olive oil – 1/3 cup
- Lemon zest – from 2 lemons
- Lemon juice – from 2 lemons
- Garlic – 3 large cloves, grated
- Rosemary – 2 sprigs, fresh
- Kosher salt – 1 tablespoon (or 1½ teaspoons table salt)
Ground black pepper – 1 teaspoon
Instructions
- Marinate the Chicken:
- In a bowl, combine olive oil, lemon zest, lemon juice, grated garlic, fresh rosemary, kosher salt, and black pepper.
- Add the chicken legs to a large bag or container, pour in the marinade, and coat evenly.
- Seal and refrigerate for at least 4 hours or up to 24 hours.
- Oven Roasting Method:
- Preheat your oven to 425°F (218°C).
- Place the marinated chicken on a baking sheet. Bake for 60 minutes, or until golden and the internal temperature reaches 165°F (74°C).
- Grilling Method:
- Light a charcoal fire on one side of the grill.
- Place chicken on the cooler side and cook for 12–15 minutes per side, pressing with a dish for even cooking.
- Prepare Garlic Lemon Sauce:
- After cooking the chicken, use the pan juices to prepare the sauce. Add lemon juice, grated garlic, and chopped herbs. Cook on medium until slightly thickened.
Notes
- Marinating for 4–24 hours ensures tender and flavorful chicken.
- Let the chicken rest for 5 minutes before slicing to retain juices.
Pairs well with roasted vegetables, pasta, or rice.
- Prep Time: 10 minutes (+4–24 hours for marinating)
- Cook Time: 60 minutes
- Category: Dinner
- Method: Roasting or Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken leg
- Calories: 404 kcal
- Sugar: 0.3 g
- Sodium: 707 mg
- Fat: 33 g
- Saturated Fat: 8 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 142 mg