These oven-baked lemon pepper chicken legs are great for game day or dinner when you need to be able to whip up something casual and tasty.
Chicken legs make a great low carb main dish for those on the keto diet or trying to watch carb levels. No sugar is used in this recipe. All you need is lemon, salt, pepper, olive oil, and of course chicken legs to make this amazing recipe.
This dish can pair nicely with some Keto Broccoli Slaw.
Making your own homemade flavored seasonings is easy. However, finding the perfect balance of flavors for lemon pepper seasoning is more of an art due to individual tastes vary so widely.
The proportions for the lemon pepper seasoning in this recipe are a safe starting point. The whole black peppercorns add a strong flavor to this seasoning, so it’s best to start with a small amount and adjust upwards until you find the level of heat that fits your taste.
Once you find your preferred level of peppercorn you can then make bigger batches of this seasoning and store it for several months in an airtight container.
Other Chicken Recipes
Oven-Baked Lemon Pepper Chicken Legs Ingredients
4-5 large organic lemons, zested
1 T. kosher salt
1 t. black peppercorns, crushed
4 lbs. chicken legs, patted dry
3 T. extra virgin olive oil
Make sure your oven rack is in the center position.
Preheat oven to warm ( lowest setting, usually 100°F )
Line a large baking sheet with parchment paper.
For the lemon pepper seasoning remove the zest from each lemon with a lemon zester. Try to collect as much of the yellow outer layer because this is where most of the flavor is. The white layer is more bitter.
Spread the lemon zest in a thin layer on top of the parchment paper on the baking sheet from before. Place this in the oven for 20 minutes.
Remove the baking sheet from the oven, shake the zest around to help ensure it dries evenly. Place baking sheet with zest back into the oven until it is dried thoroughly. About 25 to 35 more minutes.
Remove the dried lemon zest from the oven. Increase the oven tempurature to 425°F.
Add the dried lemon zest to a food processor. Add in salt and black peppercorns. Grind until the desired consistency is achieved. Adjustments can be made to the salt and pepper amounts, change to your taste.
In a large bowl combine chicken legs, olive oil, and 2 tablespoons of the lemon pepper seasoning. Toss until evenly coated.
Line baking sheet with fresh parchment paper.
Put seasoned chicken legs on the baking sheet. Make sure not to overcrowd. Use a 2nd baking sheet if needed.
Bake chicken in oven for 20 to 25 minutes.
Take chicken out of oven and turn each leg over to make sure you get them evenly cooked.
Return the chicken on the baking sheet to the oven for another 20 to 25 minutes or until they are brown and crispy.
Remove from oven, serve, and enjoy.