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Spicy Roasted Chicken Legs

by on July 14, 2009 in Main Courses, Poultry July 14, 2009 Main CoursesPoultry
See post on Ree | The Pioneer Woman’s site!
4.50 Mitt(s) 10 Rating(s)10 votes, average: 4.50 out of 510 votes, average: 4.50 out of 510 votes, average: 4.50 out of 510 votes, average: 4.50 out of 510 votes, average: 4.50 out of 5

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Description

One of my favorite things to cook up in big batches are these spicy, roasted chicken legs, which I coat in a mixture of butter, lemon juice, and seasonings, then roast in the oven. They’re great hot, they’re great cold, and they’re nice and portable, which can come in handy when people around you often have to grab something to eat when they’re headed out the door.

Ingredients

  • 24 whole Chicken Legs
  • 2 sticks Butter
  • 1 Tablespoon Hot Salt (or You Favorite Seasonings)
  • ½ cups Lemon Juice (or To Taste)

Preparation

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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Beth Midula on 6.9.2014

Hi Ree, I made the chicken legs using Old Bay Seafood Seasoning. I didn’t have the Hot Salt and I was just going to use red pepper and salt then I spotted the Old Bay on the counter, I added 3 Tablespoons of Old Bay with two sticks of butter and the juice of two lemons. After all butter, lemon, and Old Bay are excellent on seafood. I took them to my family reunion yesterday and didn’t have any to take back. (I did remember to hold 4 legs for me and 4 legs for my dad for left overs.) If you cannot get Old Bay, I would be glad to ship it to you. It is great on burgers, steak, shrimp, crab, fries, and now chicken.

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detedugger on 12.10.2010

I’m going to give this one a try, I’m going to use regular or sea salt and hot sauce in the place of the Hot Salt. I’ll let you know how it goes.

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lovingmotherhood on 6.10.2010

We love this recipe! It is cheap and easy!

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Lauren Haughain on 5.4.2010

I make this all the time. It’s one my man’s favorites! Sometimes I mix it with BBQ sauce instead of the spice and sometimes just garlic. Delicious!

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brokaw159 on 6.11.2013

Didn’t care for this. The same result could have been gotten without the butter since the skin is left on. The lemon did give some flavor but I think the chicken needs to be marinated a bit to take full advantage of the tang.

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kender3 on 7.14.2012

Came out moist, which is good. Not that much flavor (I suggest upping the spice amount) and loads of butter means I won’t be making this one again.

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elenagraziela on 10.26.2011

Wow! So easy, and SO tasty. I couldn’t find hot salt, so I used Tony Chachere’s Original Creole Seasoning. Yummy, but I’ll probably spice it up even more next time. Thanks for a great recipe!

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jifflee on 9.30.2011

Thes are delicious, cheap and easy (three of my favorite things). Instead of hot salt, I use garlic powder. My kids eat them up.

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sweetrachel78 on 4.6.2011

The whole family loved these! I used Lawry’s seasoned salt with cracked pepper to season. Will be making again! Thanks for a great recipe.

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