This is the easiest Roasted Lemon Chicken Leg recipe in the world. It is full of flavors of the garlic, lemon, and 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 leg recipe is definitely a beautiful and elegant dish. 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 a lot of seasonings such as garlic, herbs, and lemon juice when we are cooking it. But when you cook with all these ingredients, every single chicken recipe tastes like heaven. 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 the taste.
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 every day 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 go into a panic. They really add delicious fragrances to the food and the juice just brightens all the other flavors in any recipe.
When I make chicken at home I always serve it with a delicious Leek Kalamata Rice or some Quick and Easy Quinoa Salad. They are perfect combinations to this dish. I hope you enjoy these 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 flavors of the garlic, lemon, and 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 dried 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. Marinate overnight.
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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