We all have a “go to” recipe. It’s a must for the days when the evening gets away from you, for when you are trying to do too many things at once, for when cooking seems like too much. This chicken is so incredibly easy, so incredibly tasty. I’m sure you’ll add it to your “go to” list as well. PS – This is not healthy my friends, just a warning.
2 sticks butter
Juice of 2 lemons
1/4 tsp salt
4 tsp minced garlic
4 Tbs worcesteshire sauce (such as Lea & Perrins)
4 skinless, boneless chicken thighs
4 whole chicken legs (original recipe calls for 24 whole chicken thighs, but that’s too much for us. I’ve adjusted it to please the adults, by adding the thighs, as well the kids, who get the drummies)
Preheat oven to 450°. Line baking sheet with aluminum foil.
Melt butter in a saucepan. Add lemon juice, salt, garlic, and Worcestershire sauce and stir. Set aside.
With metal tongs, dip chicken one by one into the butter mixture and place on baking sheets. Once all of the chicken is coated and on the baking sheet, take a pastry brush and give them another coating of mixture.
Bake for 30 – 35 minutes, turning them over and basting one more time after about 15 minutes. For more color, turn on the broiler for a couple of minutes. Remove when golden brown. Serve immediately with rice or potatoes.
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Serves 4 – 6
Total time: 40 minutes