Recipe of the Month
Standing Walrus

Lemon / Garlic Chicken

If you haven't figured it out yet, I LOVE buying chicken legs on sale. It's one of the best values in the super market. This time the 12 pieces of chicken cost a whopping $2.98. that's a deal in anybody's book.

This is one of my favorite ways of cooking chicken in the oven, and, it's the only use I have for granulated garlic. I think it's worth while to keep it in my spice cupboard though, because this dish is a winner. The tartness of the lemon, along with the garlic flavor, and just a touch of heat from the blacken, really kick up, what could turn out to be just another baked chicken meal. Just be careful not to use too much blacken, because the flavors will it will take over the dish.

I like the crunchy skin on the chicken. However, if you're looking for a low fat meal, you could easily remove the skin along with whatever fat you might find underneath it.

  • 6 Large Chicken Thighs
  • 6 Large Chicken Legs
  • 2 Large Lemons
  • Dried, Minced Garlic
  • Kosher Salt
  • Black Pepper
  • Butt Kickin' Blacken, Original Recipe

Lemon / Garlic Chicken, Picture
1. Pre-heat the oven to 350 degrees.

Prepare a sheet pan (jelly roll pan) by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
Lemon / Garlic Chicken, Picture
2. Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
Lemon / Garlic Chicken, Picture
3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
4. Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.

5. Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.

6. Total cooking time will depend on the thickness of the chicken and the temperature.

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I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
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  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
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