This is the easiest roasted lemon chicken legs recipe in the world. It is full of flavours from the garlic, lemon, herbs and it is perfect for a quick and delicious meal.
Today, I bring you a very delicious, but inexpensive weeknight meal. This roasted chicken legs is definitely a beautiful and elegant dish because everything tastes and looks beautiful when cook with herbs and sliced citrus.
We all know that chicken doesn’t have much flavor unless we add lots of garlic, herbs and lemon juice when we are cooking it. But when you cook with all these ingredients, every single chicken recipe tastes like haven. Am I lying? I guess not! So, this recipe is impossible to mess up, especially if you marinate your chicken overnight. The longer they marinate the better.
Don’t be cheap on the lemon. Lemon is awesome! I use lemon to cook a lot, to make my green juice, green smoothie and I also drink hot lemon water almost everyday in the morning before my breakfast. So, I guess you see how much I LOVE lemon and if I don’t have them at home I get in a panic. They really add delicious fragrances to the food and the juice just brightens all the other flavors in any recipes.
When I make chicken at home I always serve it with a delicious Leek Kalamatra Rice or some quick and easy quinoa salad. They are perfect combinations to this dish. I hope you enjoy this Roasted Lemon Chicken Legs as much I do.
Roasted Lemon Chicken Legs
This is the easiest roasted lemon chicken leg recipe in the world. It is full of flavours from the garlic, lemon, herbs and it is perfect for a quick and delicious meal.
12 chicken legs (drumsticks)
1 tbsp extra virgin olive oil
1 tsp dried oregano leaves
1 tsp dried thyme
1 tsp smoked paprika
Salt and pepper
3 clove garlic, minced
2 tbsp lemon juice
4 slices of lemon for garnishing
1 tsp fresh parsley, chopped
In a bowl, season (chicken legs) drumsticks with died oregano, dried thyme, smoked paprika, salt, pepper and garlic. Place in a container and add the olive oil and lemon juice. Toss everything very well.
Preheat oven to 425F.
Place the chicken pieces in a large casserole dish (9×13).
Roast for 30 minutes or so until it begins to brown.
Flip pieces and bake a remaining 10 minutes or until chicken is cooked.
Garnish with lots of fresh parsley and slices of lemon.
Yield: 12, Serving Size: 12
- Amount Per Serving:
- Calories: 155
- Total Fat: 12.1g
- Saturated Fat: 3.2g
- Cholesterol: 130mg
- Sodium: 126mg
- Carbohydrates: 0.8g
- Sugar: 0.2g
- Protein: 42.4g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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