Prep 20 mins
Cook 30 mins
Great recipe from PW. I couldn't find any hot salt so I tried a recipe for it that I found on the internet but next time I will just use salt and Cajun seasoning. PW says if you don't want to use hot salt use any seasoning you like. I didn't bother with broiling the legs, they looked just fine right out of the oven.
- Preheat oven to 400 degrees. Place a rack on a baking sheet. Rinse the chicken legs and pat dry.
- Melt butter in a medium saucepan. Add the lemon juice and hot salt to the butter. Using tongs, dip chicken legs one at a time into the butter mixture, coating all sides. (You may need to tip the pan to get all the legs coated towards the end.) Place legs on the baking rack. Brush the remaing butter mixture on the legs with a pastry brush. Sprinkle with more hot salt.
- Place in the oven and bake for 30 minutes or until done. If you would like them to look more brown you can turn on the broiler for a few minutes but be sure to watch closely so they don't burn. Remove to a platter and serve.
I took the poster suggestion and used cajun seasoning mixed with freshly ground rock salt and followed through as per recipe but the flavour just did not come out in the chicken though the meat was beautifully moist and the skin lovely and crispy. Thank you linguinelisa, made for Make My Recipe tag game Aussie/Kiwi forum.
This was a good, basic recipe, although there does seem to be a lot of butter. I did have Morton's Hot Salt, so that is what I used. I did make a mistake though; when I pulled the package of chicken from the freezer to use, I didn't notice the 'ettes' on the end of 'drum', so I made drumettes instead of drumsticks. They were very tasty and I think wings are perfect in this recipe, but I'll try it with 'legs' next time! Thanks for sharing, linguinelisa.