Enjoy with Mashed Potatoes and a Salad
An easy meal for the busy weeknight, but also impressive enough to serve your dinner guests.
Roasted Chicken Legs with Lemon-Thyme Sauce
4 chicken legs
2 tbsp paprika
1 tbsp McCormick Montreal Chicken Seasoning
2 tbsp olive oil
salt and pepper
For the sauce:
1/4 cup white wine
juice from half a lemon
1 tbsp fresh thyme
Place the chicken in a large bowl. Season with the spices. Add the olive oil. Coat evenly using your hands.
Place the chicken legs on a foil-lined baking sheet. Roast in the oven at 450F for 30-35 min (until the meat reaches an internal temperature of at least 165F).
Take the chicken legs out of the oven and let them rest for 5 min to release some juices.
Carefully move the chicken to a plate.
Transfer the accumulated juices left on the cookie sheet to a small frying pan and place on the stove.
Add the white wine, lemon juice and thyme. Bring to boil and cook stirring continuously for 2-3 minutes until the sauce thickens.
Pour over the chicken.
Enjoy with mashed potatoes and fresh salad.