1/3 cup (75 ml) olive oil

2 tablespoons (30 ml) lemon juice

2 teaspoons (10 ml) paprika

1 clove garlic, finely chopped

Grated zest of 1 lemon

1 teaspoon (5 ml) Dijon mustard

1 teaspoon (5 ml) salt

6 chicken legs

1 lemon, cut into wedges

Pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a bowl, combine all the ingredients except for the chicken. Set aside.

With your fingers, gently lift the skin from the chicken legs without tearing it. Spread the lemon and paprika oil on the chicken flesh and skin. Season with pepper. Places the pieces, side by side, in a baking dish. Add the lemon wedges.

Bake for about 1 hour and 15 minutes or until the meat falls off the bone. If necessary, finish cooking under the broiler for about 5 minutes or until the chicken skin is golden brown.

Serve with the lemon wedges, rice and a vegetable of your choice.

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