Ingredients Chicken Lemon-Onion Roast Chicken Legs Be the first to rate & review! Thinly sliced lemons add a bit of zing to this simple, weeknight roast chicken. Slideshow: More Chicken Thigh Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on July 28, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Evi Abeler Active Time: 10 mins Total Time: 50 mins Yield: 4 Ingredients Ingredients 2 medium red onions, sliced 1 whole lemon, thinly sliced 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 2 pounds chicken legs, split Directions In a medium bowl, stir together then onions, lemon, oil, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Toss the chicken with the marinade and let stand while oven preheats. Preheat the oven to 425°F. Place chicken on a baking sheet along with onions and lemon and roast until golden and cooked through, 40 to 45 minutes. Serve the chicken with the roasted onions and lemon. Rate it Print