Kaki Ayam Panggang

Name: Kaki Ayam Panggang
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 2 bone-in, skin-on chicken legs quarters (about 2 lbs., (922g) $3.19); 1 Tbsp butter (room temperature, $0.12); ½ Tbsp lemon pepper seasoning ($0.07*)

Low and slow cooking is key to achieving tender and juicy oven-baked chicken legs. This simple recipe makes for an easy weeknight main course.

⏱ 100 min 🔨 Prep 10min 🔥 Cook 90min 📊 Hard 🍽 3 servings 👁 4

Ingredients

3 servings

2 bone-in, skin-on chicken legs quarters (about 2 lbs., (922g) $3.19)
1 Tbsp butter (room temperature, $0.12)
½ Tbsp lemon pepper seasoning ($0.07*)

Instructions

Gather and prepare all ingredients. Preheat the oven to 300°F. Lightly coat the inside of a casserole dish with non-stick spray.
Pat the chicken dry with a paper towel, then smear butter over the surface of the skin. Sprinkle the lemon pepper seasoning liberally over both sides of the chicken pieces. Place the seasoned chicken in the casserole dish.
Cover the dish with aluminum foil and bake for one hour at 300ºF. After one hour, remove the foil and discard it, baste the chicken, and turn the heat up to 425ºF.
Continue to bake the chicken at the higher temperature for 20-30 minutes, or until the skin has achieved the desired level of brownness. Serve with the juices spooned over top or with bread for dipping.

Chicken & Poultry Grilled & Roasted baked chicken legschicken quartersroasted chickenamerican