Tender Lemon Butter Chicken Legs

Preheat your oven to 375°F (190°C).

Pat the chicken legs dry with paper towels and season generously with salt and pepper.

In a large oven-safe skillet or cast-iron pan, heat the olive oil over medium-high heat. 

Add the chicken legs and cook until golden brown on all sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.

Reduce the heat to medium and add the minced garlic to the skillet. Cook for 1-2 minutes, or until fragrant.

Add the lemon juice, lemon zest, butter, paprika, lemon pepper seasoning, garlic powder to the skillet. Stir until the butter is melted and the spices are evenly distributed. Add your cornstarch slurry if needs to thicken. 

Return the chicken legs to the skillet, spooning some of the lemon butter mixture over the top.

Pour the chicken broth into the skillet around the chicken legs.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear.

Remove the skillet from the oven and let the chicken rest for a few minutes.

Garnish with chopped fresh parsley before serving.