Lemon-Leek Chicken Legs
- Prep Time 0:15
- Cook Time 0:30
- Estimated Cost $5.00
- 15 Comments
Tonight is a perfect, beautiful night in San Francisco. It’s nearly 10 PM right now, yet still warm in my kitchen. In honor of this (rare) occasion, Michael came over tonight to make a picnic dinner with me to take Dolores Park while our ice cream churned (more on that tomorrow). These juicy, fragrant chicken legs were so easy to make, it hardly felt like cooking, which was good because I was way more interested in catching up with my awesome friend than fussing with anything complicated.
- 2 large chicken legs, skin intact $4
- 1 tbsp extra virgin olive oil Pantry
- 1 leek (ends removed), sliced into thin rings $0.50
- 1 lemon $0.50
- salt and pepper Pantry
Recipe Serves 2
- Preheat oven to 400 degrees F.
- Place chicken in a baking dish (a pie plate is fine). Rub chicken all over with olive oil. Tuck leek slices between the flesh and the skin of the chicken. Sprinkle any remaining leeks over the top of the chicken.
- Slice the lemon in half, setting one of the halves aside. Slice the other half into thin rings.
- Squeeze the reserved lemon half over the chicken.
- Sprinkle salt and pepper liberally over the chicken.
- Top the chicken legs with the sliced lemons and cover the baking dish tightly with aluminum foil.
- Bake for 25-30 minutes, or until the chicken is fully-cooked.
- If desired, place chicken under the broiler (turned to high) for 1-2 minutes to brown the skin and the lemons.
- Serve immediately.