Yep, you’ve got it – I’m back with another recipe after requests for this chicken leg recipe. I developed this one as part of my healthy and easy eats series for Bowflex, and these lemon-thyme roasted chicken legs are as delicious as they are cheap and easy to make.
This lemon-thyme chicken leg dish cost me less than five dollars to make. Yes, you read that right, LESS THAN FIVE DOLLARS. And you can make it all in one cast iron skillet, in just 45 minutes.
Lemon-Thyme Roasted Chicken Legs with Onions
This recipe is low-carb, Whole30, paleo friendly when using ghee.
Ingredients
Dry Rub:
1 ½ teaspoon paprika
1 ½ teaspoon garlic powder
1 ½ teaspoon salt
1 teaspoon dried thyme
1 teaspoon ground pepper
Chicken:
2 lb. chicken legs
One yellow onion, sliced
½ lemon, sliced
2 tablespoons olive oil or cooking fat
Ghee or butter
To Get The Goods:
Tip: If using a cast iron skillet, you can use the same pan for browning and baking.
Combine the dry rub ingredients in a large bowl. Add chicken legs and toss to coat evenly. Meanwhile, heat olive oil in large pan or cast iron skillet.
Add chicken legs to skillet and brown each side of the legs. Rotate to brown each side, but do not cook. Remove from skillet.
Add sliced onions to the bottom of the skillet or baking dish. Arrange browned chicken legs on top of the onions. Add a thin slice of lemon on top of each leg, and top with a small dab of ghee or butter.
Bake in the oven at 400 for 45 minutes, or until fully cooked. You can garnish with fresh thyme (totally optional) before serving to make it pretty, or add it during the last 5-10 minutes of baking for an extra boost of flavor.
Pair the chicken legs with a healthy green like sautéed spinach, broccoli, or green beans. I also love serving over riced lemon-pepper cauliflower. You can find riced cauliflower in the frozen foods aisle. Cook in the microwave, toss in a little ghee or butter, squeeze of lemon and black pepper and you have yourself a tangy risotto-like side. Last night I paired these with broccoli and a side of parmesan couscous (the boxed kind!) and boiled it in bone broth instead of water for a richer taste. Enjoy!
