a la Pioneer Woman
24 whole Chicken Legs
2 sticks Butter
1 Tablespoon Hot Salt (or You Favorite Seasonings)
1/2 cup Lemon Juice (or To Taste)
Preparation Instructions
Melt 2 sticks of butter in a saucepan. Pour ½ cup of lemon juice
(fresh or bottled). Now add your seasonings. In this case, 1
tablespoon of Morton’s Hot Salt. You can use whatever seasonings makes
your skirt fly up, be it minced garlic, salt and Cayenne pepper ... let
your imagination run wild. Stir it together until combined.
Rinse and pat your chicken legs dry. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Sprinkle them with some more of your seasonings.
Place them into a 400-degree oven for 30 minutes. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely. Remove them when they are nice and golden brown.
Rinse and pat your chicken legs dry. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Sprinkle them with some more of your seasonings.
Place them into a 400-degree oven for 30 minutes. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely. Remove them when they are nice and golden brown.
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