Myer Lemon Baked Chicken Legs and Thighs with Rosemary Salt

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Don’t let the name of this recipe fool you.  This is an inexpensive, family friendly, quick to prepare meal.

I wanted to cook with something different, that I’ve never used in a recipe before, so I choose to cook with a myer lemon.  A myer lemon is a cross between a lemon and a mandarin orange. 

6-8 bone-in chicken legs and thighs

2 tbs myer lemon zest

1 myer lemon, juiced

3 tbs rosemary

2 tsp kosher salt

1 large clove garlic, crushed

¼ cup olive oil

Pepper to taste

In a mort and pestle, add rosemary and salt, and grind until fine.  Remove 1 tbs of this rosemary salt and save for later.  Add rosemary salt, zest, juice, garlic and pepper in to a bowl and mix.  Place chicken pieces in a zip lock bag and add marinade.  Marinade for at least 1 hour or up to 12 hours.

Preheat oven to 375 degrees.  Place chicken pieces skin side down on baking dish and cook for 30 minutes.  Turn pieces over and lower heat to 350 degrees.  Cook for another 25 minutes or until internal temperature reaches 165 degrees.  If you want a little extra crisp on the skin, broil for the last 5 minutes.  When out of the oven sprinkle the remaining rosemary salt over the top of the chicken and enjoy.

I served this with Hushwee, (click here for recipe) and a veggie.  My boys thought this dinner was finger-licking good. Better yet, the total cost of this meal, and left over’s for lunch the next day, was less than $10.