Succulent Oven Roasted Chicken Legs and Thighs

This is one of my daughter Alana's favorite meals.  Every day when she comes home from school her first question is:  What's for dinner mom?  When I announce that I am making this, she cheers!  One bite and you will see why.  The outside of the chicken is crispy while the inside is tender and juicy.  She loves helping me in the kitchen, for this one she adds the ingredients and I do the mixing.  There is not an exact measurement, use your judgement.  Whatever part of the chicken you like will work well, add breasts and wings if you prefer.

What it will look like when it goes in the oven.

This is how yummy it looks when it's done!

Here is what you need:

4 - 6 Chicken Legs

4 - 6 Chicken Thighs (Can use wings and breast as well)

Extra Virgin Olive Oil

Garlic Powder

Italian Seasoning - I usually use good seasons packet

Season Salt

Cajun Seasoning

Oregano

Rosemary - Fresh or Dried

Cracked Black Pepper
1 Onion, Sliced

1 Lemon, cut in half

Paprika

Captain Morgan Rum - Optional

2 Tablespoons of Butter , cut up

Preheat oven to 375

Line a cookie sheet with a rim around with Parchment Paper or Foil

In a large mixing bowl add the chicken and drizzle olive oil to coat.  Sprinkle with the next 7 ingredients.  Squeeze lemon over all and mix well.

Lay the chicken on the baking pan skin side up and drizzle with Captain Morgan.  Top the chicken with the cut up butter and sliced onions, sprinkle with paprika, adding more Italian seasoning if needed.

Bake uncovered for one hour, after 30 minutes, remove from oven, bring the onions down off of the chicken and on the pan, baste with the juices in the pan and return to the oven for another 30 minutes or until the skin is crisp.  Serve immediately.

My Alana showing it off before she digs in!

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