Description
A flavorful oven-roasted chicken dish with garlic and lemon, served over rice, perfect for weeknight dinners.
Ingredients
Scale
- 4–5 chicken legs
- 2 stalks of celery
- 1 large carrot
- 1 large onion
- 1 large lemon
- 10 cloves of garlic
- 1 inch of ginger
- 3–5 sprigs of green onion
- Fresh parsley
- 3 tablespoons olive oil
- White rice for serving
- 1 teaspoon thyme
- 1 tablespoon chives
- 1 tablespoon adobo seasoning
- 1 tablespoon chicken bouillon
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- Salt to taste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Place the chicken legs in a large baking dish, skin-side up.
- Chop the celery, carrot, onion, and garlic, and add to the dish.
- Grate the ginger and sprinkle over the chicken and vegetables.
- Squeeze the juice of the lemon over everything and place the lemon halves in the dish.
- Drizzle with olive oil and season with thyme, chives, adobo seasoning, chicken bouillon, red pepper flakes, black pepper, salt, smoked paprika, and chili powder (if using).
- Toss everything together to coat the chicken and vegetables.
- Cover with foil and bake for about 60 minutes.
- Remove the foil and bake for an additional 30 minutes until the chicken is cooked through and golden.
- Cook white rice according to package instructions.
- Serve the chicken and vegetables over rice, garnished with green onions and fresh parsley.
Notes
For optimal texture, remember to space the chicken legs for even cooking and browning.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg