Serves 6
50 min
Lemon Rosemary Baked Chicken
Recipe GLPR128be187c54948
Succulent chicken legs and thighs baked with a bright lemon-rosemary marinade made from fresh herbs, tangy lemon juice, and stone-ground mustard. Simple yet flavorful, this one-dish meal delivers tender, juicy chicken infused with Mediterranean flavors.
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Ingredients
1 lb chicken legs
1 lb chicken thighs
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
Salt and black pepper to taste
1 tablespoon stone-ground mustard
Directions
Preheat your oven to 350°F.
In a small bowl, whisk together the stone-ground mustard, lemon juice, olive oil, chopped rosemary, and a pinch of salt and black pepper until well combined.
Arrange the chicken legs and thighs in a 13-by-9-inch baking dish.
Pour the lemon-rosemary mixture evenly over the chicken pieces and toss gently to coat all sides thoroughly.
Bake uncovered for 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F.
Remove from the oven and let rest for 5 minutes before serving.
