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Sheree's Herbal Lemon Chicken Legs And Wings Recipe

Sheree's Herbal Lemon Chicken Legs and Wings Recipe
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Cooking Time : 1 minutes
Serving : 6
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Prepare the ingredients before making Sheree's Herbal Lemon Chicken Legs and Wings in your home. Then, follow these steps below to serve Sheree's Herbal Lemon Chicken Legs and Wings for your family or friends.

Ingredients: Sheree's Herbal Lemon Chicken Legs and Wings

  • 6 large chicken legs
  • 6 large chicken wings (cut into 3 pieces); discard tips
  • 1 sprinkle of season salt; depends on personal preference (1 1/2 tsp)
  • 1/2 tsp ground black pepper
  • 1 sprinkle paprika; liberally
  • 2 clove minced garlic
  • 1 large onion; minced
  • 4 large lemons
  • 1/4 cup veggie or olive oil; i use veggie
  • 1 other herbs can be added such as rosemary, thyme, and sage.... more salt and pepper can be added if desired

How to Make Sheree's Herbal Lemon Chicken Legs and Wings

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Sheree's Herbal Lemon Chicken Legs and Wings in your home by yourself.

    Step 1
  • I use a 2 gallon zip lock bag. Rinse off chicken pieces. I sometime make this with a cut up whole fryer. That way everyone has a choice, but in our house we enjoy wings and legs. I leave skin on and cut off anything extra. I still add these pieces to the pan because they offer flavor and additional moisture for baking.
  • Step 2
  • Pat pieces dry. Put chicken in mixing bowl.... I LAY MINE IN A CLEAN SINK .... Sprinkle chicken with salt, pepper, paprika, black pepper.... You can use garlic powder now.... But I put minced garlic in the marinade, so I do not. I rub seasoning into the meat by hand..... You can use thyme, rosemary, or sage.
  • Step 3
  • Put chicken pieces in the 2 gallon zip lock bag... Cut lemons in half and squeeze in bag. Drop the rhine from the lemon in bag also. You do not need to worry about taking out seeds since the marinade will be tossed. Add minced garlic and onion. Also add oil.
  • Step 4
  • Squeeze the air out of bag and close. Squeeze bag to coat chicken. Place bag in the fridge. Can be marinated over night... But marinade at least 1 hour.
  • Step 5
  • I make this often with buttered noodles made with chicken broth, rice pilaf, or a sage based dressing.
  • Step 6
  • Either use aluminum foil (dull side up), or lightly spray cookie sheet with cooking spray. Lay out pieces in single layer. Discard marinade. Lay pieces where legs and wings are mixed. The extra pieces of removed skin can also be placed on cookie sheet for extra flavor and moisture. Bake at 375° for 35-40 minutes.
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