Lemony Baked Chicken Legs Recipe

This quarantine has really got me missing my momma’s cooking! I’ve been breaking out all the stops recently to get my genuine Egyptian food fix. If you checkout my “Recipes From Mom” category, you’ll see some of my favorite recipes I learned from my mom. Including her Egyptian Kofta Meatballs and of course Baklava!! That page wouldn’t be complete without adding her beloved Lemony Baked Chicken Legs to the mix! This is a very popular dish among all my friends and family when they go over to my mom’s house for a homecooked meal. Everyone knows it as my “mom’s chicken” and it’s got a taste that’s hard to replicate. But I followed all her instructions and got darn-well close!

PREPARING THE CHICKEN LEGS

Before you start cooking any kind of chicken, I suggest washing it in a mixture of water and vinegar. It cleans and brightens up the chicken and helps the marinade stick and soak through easier. Speaking of the marinade, that is the magic maker of this whole recipe. My mom uses a mixture of chicken flavored bouillon, lemon juice and paprika. That’s all you need! It sounds so simple and yet the final flavor is mouthwateringly delicious. 

MARINATING THE CHICKEN LEGS

When you mix the marinade, make sure it has a somewhat “grainy” consistency. It shouldn’t be too runny. This will give the chicken legs a crispier outer layer which is a must for the feel of this recipe! If the mixture looks too watery, you can just add more bouillon and paprika to help thicken it up. After coating the chicken legs, I highly recommend letting them marinate for at least two hours (and preferably overnight if time allows) before baking them. This gives the chicken time to soak up all the marinade and ensure every bite is filled with flavor. 

LEMONY BAKED CHICKEN LEGS

I love making these chicken legs alongside my mom’s Okra Soup and a side of white rice for a little reminder of my mom’s traditional meals. My mom’s food will always have that special taste that’s hard to imitate, but I’m going to keep trying until I have all her recipes down pat. I’m very happy to be adding these Lemony Baked Chicken Legs under my belt. Hope you all enjoy! 

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Lemony Baked Chicken Legs Recipe

Servings

10

chicken legs

Prep time

2

hours 

Cooking time

50

minutes

Calories per serving

291

kcal

A simple, yet delicious chicken legs recipe with a mouthwatering taste that’s hard to replicate!

Ingredients

• 10 chicken legs

• 2 Tbs olive oil

• 2 Tbs bouillon (chicken flavored)

• 2 Tbs lemon juice

• 2 tsp paprika

Directions

• Wash the chicken legs, then pat dry with a towel
• Coat all the chicken legs evenly with the olive oil and place in a bowl or Ziploc bag
• Make the marinade by mixing the bouillon, lemon juice and paprika in a small bowl until smooth. The mixture should be somewhat “grainy” and not too runny
• Pour the marinade over the chicken legs and mix until they are coated well
• Let the coated chicken legs marinate in the refrigerator for at least 2 hours (or overnight if you can)
• Once you’re ready to cook the chicken legs, preheat the oven to 350 degrees and line a large baking pan with parchment paper
• Place the chicken legs side by side on the baking pan about an inch apart
• Bake for 50 minutes
• Serve and enjoy!

Notes

• Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.

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