Thyme and Lemon Roast Chicken Legs

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Often over the weekends I will make these chicken pieces and have them hanging around for general snacking, or to be had with a big fresh salad.  I find the girls are also really hungry when they get back from school so a container in the fridge comes in very handy for when they start foraging.

I like to initially cook them dry, when I say dry, it is really in their own juices and some of the lemon that gets released, by doing this the skin gets really crispy.  Only right at the end of the cooking process do I break up the dried thyme, add the butter and squeeze out the soft and mushy insides of the lemon.  The result is a gorgeous lemony basting that takes the chicken flavour to a whole new level, it then gets popped back into the oven to seal the deal and combine and all those yummy flavours!

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Generously spice the chicken legs with salt and Harrissa spice

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Top with sliced lemon and lemon thyme sprigs, then roast in the oven for an hour

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Once cooked, remove from the oven and break up the crispy thyme sprigs.  Use two spoons to squeeze the juice from the lemons over the chicken pieces. 

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Stir the chicken pieces in the juices to ensure that they are thoroughly coated

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Blob pieces of butter around and again give it a good mix up to coat.  Return to the oven for about 10min until the butter is melted.

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Spoon over remaining juices once served.

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Thyme and Lemon Chicken Pieces
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Prep Time
10 min
Cook Time
1 hr 15 min
Prep Time
10 min
Cook Time
1 hr 15 min
Ingredients
  1. 10 drumsticks or chicken pieces
  2. A bunch of thyme sticks
  3. 2 lemons cut into thick slices
  4. 2 Tbsp grass-fed butter (or more if you desire)
  5. 1 heaped tsp harissa spice/chicken spice
  6. 2 tsp Maldon sea salt
Instructions
  1. Preheat oven to 180ºC.
  2. In a roasting dish lay your pieces evenly and sprinkle with the salt and harissa spice on both sides.
  3. Place the lemon and thyme over the chicken.
  4. Roast the chicken pieces for about 1 hr or until the skin looks very crispy and the meat is pulling away from the bone.
  5. Remove from the oven, take the cooked and now dried out thyme and roll it around in your hands so the dried sprigs fall off covering the chicken.
  6. Remove the thick woody stems.
  7. Add the butter by dotting it all around the chicken.
  8. Using two spoons, squeeze over the juice of the soft roasted lemons and remove the rind.
  9. Mix the new basting with the chicken pieces giving everything a good coating.
  10. Return to the oven for about 10 min until everything becomes golden and sticky
  11. Remove from oven and serve, ensuring to spoon over the delicious sauce.
Eighty 20 Nutrition http://eighty20nutrition.com/

About Donna

4 thoughts on “Thyme and Lemon Roast Chicken Legs”

  1. This was DELICIOUS and very easy to make! I just needed to cook my chicken for 45 min initially. My family loved it.

    1. Hey Bethany, thanks so much, yip I have to say I’m a terribly lazy cook, I’m happiest with as little ingredients and dirty dishes as possible….

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