Lemon-Garlic Chicken Legs

I found this marinade on the internet and thought I'd give it a try in my occasional quest to reproduce the taste of my Mom's lemon garlic chicken.

In addition to the marinade, I'll need an 8x8 disposable aluminum baking pan for the chicken, and a package of five or six chicken legs.

The plan is to marinate the chicken legs for a couple of hours (possibly adding more garlic to the marinade since two cloves doesn't seem like enough to me). Perhaps also zest the lemons and add that to the marinade as well.

For still more garlic flavor, possibly add some garlic salt after taking out of the marinade.

Then pop them in a 400 degree oven for about a half hour till temperature probe hits 165. Put the aluminum pan on a sheet pan for stability.

I'll see if this gets close to the flavor I'm looking for when I try it...

Try One: I made all the marinade except the lemon and left it in the bag overnight. I used 5 cloves of garlic (via garlic press) since I've got 5 legs. When my citrus squeezer arrived from amazon the next day, I zested and squeezed 3 lemons (the squeezer worked great, lots more juice than I normally get and no seeds). I think it was a lot more than 1/3 cup of juice, but I used it all since I like lemon. Turned it every half hour to make sure it got all the chicken and let it marinate for a total of two hours. Put the legs in the 8x8 aluminum pan and baked at 400 degrees. After the probe registered 165 testing with the instant read showed that I must have been too close to the outside, because 120 was the most common reading, so I put it back for 10 minutes, then the instant read showed 165 (or more). Let it cool enough to pick up and crammed the legs in the containers of mashed potatoes and peas I prepared the day before. Still haven't tasted it. Biggest leg by itself, two legs each in the other two containers.