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.
- 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
- 4 whole chicken legs (drumsticks and thighs; 2 ½ lb total)
- 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.
- Place chicken on a separate sheet. Brush with remaining Tbsp oil. Season with remaining ¼ tsp salt, plus pepper to taste.
- Transfer both sheets to oven and roast until the chicken is cooked through, vegetables are tender, and croutons are crisp, about 50 min.
- 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.