Muslos de pollo al horno dorados con ajo y limón

Ingredientes

• 8 bone-in, skin-on chicken legs (about 2.5-3 lbs)
• 3 tablespoons extra virgin olive oil
• 6 cloves garlic, minced
• 2 large lemons (1 for zest and juice, 1 for slicing)
• 1 teaspoon dried oregano
• 1.5 teaspoons kosher salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparación

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. 2

   Take the chicken legs and pat them completely dry with paper towels. This step is crucial for achieving crispy skin.

3. 3

   In a small bowl, prepare the marinade by whisking together the olive oil, minced garlic, the zest and juice of one lemon, dried oregano, salt, and freshly ground black pepper.

4. 4

   Place the dry chicken legs in a large bowl or a zip-top bag. Pour the marinade over the chicken and use your hands or tongs to massage it into every piece, making sure to get some under the skin.

5. 5

   Let the chicken marinate for at least 30 minutes at room temperature. For deeper flavor, you can refrigerate it for up to 4 hours.

6. 6

   Arrange the marinated chicken legs on the prepared baking sheet in a single layer, ensuring there is space between each piece to allow for even roasting. Do not overcrowd the pan.

7. 7

   Pour any remaining marinade from the bowl over the chicken. Thinly slice the second lemon and tuck the slices in and around the chicken pieces.

8. 8

   Bake for 35-45 minutes, or until the skin is a deep golden-brown and crispy, and an internal temperature of 165°F (74°C) is confirmed with a meat thermometer.

9. 9

   Once cooked, remove the baking sheet from the oven and let the chicken rest for 5-10 minutes. This allows the juices to redistribute, ensuring moist meat.

10. 10

    Garnish with fresh chopped parsley, if using, and serve immediately with the roasted lemon slices.