Lemony Chicken Legs

With tasty whole wheat croutons, of course.

Legs are another meaty cut that can take a longer cooking time, like a flavor-deepening roast. When a recipe calls for the whole leg, you're talking both drumstick and thigh.

Total Time:
Prep:
Cook:
Level: Moderate
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Ingredients

  • 6 oz. whole wheat crusty bread, torn into 1-inch pieces (about 2 ½ cups)
  • 2 lemons, cut into wedges
  • 1 large red onion, cut into ½-inch wedges
  • 2 large fennel bulbs, trimmed and cut lengthwise into ½-inch slices
  • ¼ cup olive oil
  • 1 tsp coarse salt
  • pepper
  • 4 whole chicken legs (drumsticks and thighs; 2 ½ lb total)

Directions

  1. Heat oven to 400°F. Toss bread with the lemons, onion, fennel, and 3 Tbsp oil. Season with ¾ tsp salt, plus pepper to taste. Arrange vegetable mixture on a rimmed baking sheet.
  2. Place chicken on a separate sheet. Brush with remaining Tbsp oil. Season with remaining ¼ tsp salt, plus pepper to taste.
  3. Transfer both sheets to oven and roast until the chicken is cooked through, vegetables are tender, and croutons are crisp, about 50 min.
  4. Arrange on a serving platter, and squeeze juice from the lemon wedges on top, if you like.

558 cal, 28 g fat (6 g saturated), 42 g protein, 38 g carb, 9 g sugar, 8
g fiber, 934 mg sodium, 184 mg cholesterol per serving
.

This story originally appeared in the March 2016 issue of Dr. Oz The Good Life.

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