Zesty Portuguese Chicken

Combine the ingredients of lemon juice, olive oil, garlic, paprika, oregano, a pinch of sea salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until the sauce is incredibly smooth.

Using a sharp knife, carefully make shallow cuts on chicken legs several times and place them in a resealable plastic bag (or a large bowl). Pour approximately one-third cup of the prepared sauce over the chicken legs, stirring to coat them evenly. Add a bit more sea salt if desired and seal the bag (or cover the bowl). Refrigerate for 8 hours or overnight, reserving any remaining sauce for later use.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Place the marinated chicken in a baking dish, discarding any excess marinade. Cover the dish with aluminum foil to prevent drying out.

Bake the chicken in the preheated oven for 20 to 25 minutes. Use a spatula to flip the chicken over and baste it with the reserved sauce. Re-cover the dish with foil and bake for an additional 20 to 25 minutes. Remove the foil and continue baking until the chicken is no longer pink in the center and the juices run clear, requiring 15 to 20 minutes more. To ensure the chicken is cooked properly, insert an instant-read thermometer into the thickest part of the meat near a bone; it should read 165 degrees Fahrenheit (74 degrees Celsius).