A simple sheet pan recipe for chicken legs coated in a bright lemon garlic butter sauce, cooked alongside sweet peas for a quick, minimal cleanup dinner.
Author:Ahazzam
Prep Time:10 min
Cook Time:40 min
Total Time:50 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
8 chicken legs (drumsticks or thighs)
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 large lemon, juiced and zested
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper to create the sauce.
Place the chicken legs on the prepared baking sheet, ensuring they are in a single layer.
Pour the lemon garlic butter sauce evenly over the chicken legs. Use your hands or a brush to coat all sides of the chicken thoroughly.
Bake for 25 minutes.
Remove the pan from the oven. Scatter the frozen peas around the chicken pieces on the sheet pan. Gently toss the peas with any remaining sauce on the pan.
Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the peas are tender.
Remove from the oven, garnish with fresh parsley, and serve directly from the pan.
Notes
For crispier skin, place the chicken on a wire rack set inside the baking sheet before adding the sauce.
You can substitute frozen broccoli florets or green beans for the peas if you prefer a different vegetable.
If you do not have fresh lemon, use 2 tablespoons of bottled lemon juice, but fresh zest is recommended for flavor.