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Lemon and pepper are a classic combination. In this recipe, crushed whole peppercorns and coriander seeds add an appealing crunch, and rosemary gives this dish a lovely fragrance.
INGREDIENTS
1 tsp. black peppercorns
1 tsp. whole coriander seeds
2 tbsp. fresh lemon zest
1 sprig fresh rosemary
kosher salt
2 tbsp. unsalted butter
1 tbsp. olive oil
4 small Chicken Legs
DIRECTIONS
- Heat oven to 425 degrees F. Using a heavy-bottomed saucepan, crush the peppercorns and coriander seeds; place in a small bowl. Add the lemon zest, rosemary, and 3/4 teaspoon salt and toss to combine. Stir in the butter and oil.
- Place the chicken on a large rimmed baking sheet and rub with the lemon-rosemary mixture. Roast until the chicken is golden brown and cooked through, 30 to 35 minutes.
