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OVerhead view of Garlic-Lemon Chicken Legs on a white oval platter garnished with arugula and lemon with sauce on the side on a white marble countertop
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5 from 1 vote

Za’atar Chicken Legs with Garlic Sauce Recipe

Prep Time25 mins
Cook Time45 mins
Marinate/fridge time2 hrs
Total Time3 hrs 10 mins
Course: Main Course
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 745kcal
Author: Gluten Free & More

Ingredients

For the Chicken:

  • 4 Bell & Evans Chicken Legs
  • ¼ cup olive oil
  • Juice and finely grated zest of 1 lemon
  • 2 tablespoons Za’atar seasoning
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon black pepper

For the Garlic Sauce:

  • 1 pound russet potatoes , peeled and cut into chunks
  • 1-2 heads garlic (12-24 garlic cloves)
  • ¼ cup fresh lemon juice
  • 1 teaspoon kosher or fine sea salt
  • ½ cup neutral-flavored oil
US Customary - Metric

Instructions

  • Place chicken legs in a large food storage bag or covered glass container. Mix the rest of the chicken ingredients and pour over. Make sure the chicken is well coated with the marinade. Marinate for 2 hours or up to overnight.
  • While the chicken marinates, make the garlic sauce.
  • Boil the potatoes until very tender in salted water. Drain the water, put the pan back on the stove, and mash the potatoes over heat until smooth and dry.
  • Put the peeled garlic cloves, lemon juice, and salt in a small food processor. Process until smooth. Add just enough oil to cover and process. Continue to add oil, a little at a time, while the processor is running, until the oil is incorporated. Add about ¼ cup of the potatoes and process. Continue to add potatoes, about ¼ cup at a time, and process until all the potatoes are incorporated and the mixture is smooth. Cover and refrigerate for at least 2 hours.
  • Remove the chicken from the fridge and let sit at room temperature while the oven preheats.
  • Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  • Place the chicken on the prepared baking sheet, skin-side up. Discard marinade. Roast for 45 minutes or until browned and the internal temperature reaches 165 degrees. Serve with the garlic sauce.

Nutrition

Calories: 745kcal | Carbohydrates: 26g | Protein: 24g | Fat: 62g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 38g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 1279mg | Potassium: 798mg | Fiber: 2g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 5mg