This is the easiest and most delicious Roasted Chicken Legs recipe! It’s juicy on the inside, crispy skin on the outside, and full of flavor. Perfect dish for a quick and healthy meal!
If you don’t already have a go-to chicken recipe, let me share mine! These Roasted Chicken Legs are my favorite thing to whip up for weeknight dinners. They’re quick, versatile, and always a crowd favorite.
Plus, this recipe is so easy to make and impossible to mess up! It’s also made with simple ingredients. You simply toss the chicken with lemon, garlic, and a few simple spices, and let it marinate overnight. Then, let the oven take care of the rest!
Ingredients
- Chicken legs — This cut is inexpensive and so easy to cook with! You can also replace it for bone-in chicken thighs as well.
- Seasonings — A blend of dried oregano, dried thyme, ground coriander, smoked paprika, salt and black pepper.
- Garlic — I use about 3 cloves, but feel free to add more if you like! You can replace it for garlic powder, if you prefer.
- Olive oil — A little extra virgin olive oil helps get the skin nice and crispy. You can also use melted butter if you prefer.
- Lemons — Freshly squeezed lemon juice plus a few lemon slices for garnish.
- Parsley — Finish the roasted chicken legs with fresh parsley.
Instructions
Marinate:
- First, remove the chicken from the fridge and pat it dry with a paper towel to remove any excess moisture. Add the chicken legs, seasonings, and garlic to a large bowl.
- Then, drizzle the olive oil and lemon juice over top and toss everything together.
- Cover the container and marinate the chicken legs overnight.
Roast:
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Arrange the chicken legs on a single layer on a baking sheet.
- Bake chicken legs for 30 minutes.
- Then, flip each one and bake for another 10-15 minutes or until they reach 165°F inside. Use an instant-read thermometer inserted into the thickest part of the chicken to ensure the temperature is accurate.
- After roasting, garnish your baked chicken drumsticks with chopped parsley and lemon slices. Enjoy!
Olivia’s Recipe Tips
- If you’re in a rush you can marinate the chicken for just a couple of hours. But remember that the longer they marinate, the more flavorful they’ll be!
- I let the chicken legs rest for about 5 minutes before serving them to let the juices redistribute. This makes them SO moist and tender!
- Feel free to make as many chicken legs as you need. You can easily double this recipe to feed a crowd!
To Store: Store leftover chicken legs in the fridge for up to 3-4 days. Keep them in an airtight container or portion them out for meal prep!
To Freeze: You can also freeze this recipe for up to 3 months. I like to store them in a large freezer-safe bag to save space.
To Reheat: I like to reheat it in the oven until they’re warmed through. They also heat well in the microwave!
Grains: You can never go wrong with a side of rice or quinoa.
Cauliflower: Cauliflower rice and mashed cauliflower are great low-carb options!
Roasted veggies: Whip up a pan of these easy roasted vegetables, roasted potatoes or green beans.
Other side dishes: I love to pair this recipe with any salad recipe or mashed potatoes.
Seasonings: This recipe is also fantastic with other seasoning blends like cayenne pepper, onion powder, Cajun, BBQ, or lemon pepper.
On the grill: If you like roasted chicken legs, you have to try them on the grill next!
If you enjoy this recipe try my Garlic Herb Butter Roast Chicken next! I know you’ll love it as much as these Roasted chicken legs!
More Yummy Chicken Recipes!
Roasted Chicken Legs
Video
Ingredients
- 12 chicken legs
- 1 teaspoon dried oregano leaves
- ½ teaspoon dried thyme
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Salt and pepper
- 3 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 4 lemon slices for garnishing
- 1 teaspoon fresh parsley for garnishing
Instructions
- In a large bowl, season the chicken legs with dried oregano, dried thyme, coriander, smoked paprika, salt, pepper, and garlic.
- Pour the olive oil and lemon juice over the chicken legs. Toss everything thoroughly. Marinate overnight.
- Preheat oven to 425ºF. Line a baking sheet with parchment paper.
- Place the chicken pieces on the prepared baking sheet.
- Roast for 30 minutes or so until they begin to brown.
- Flip the pieces, and bake another 10-15 minutes or until the chicken legs reach an internal temperature of 165ºF.
- Garnish with chopped parsley and lemon slices.
Notes
- If you do not have smoked paprika, you can use regular or sweet paprika.
- Fresh lemon juice is recommended for the best flavor.
- Make sure to pat the chicken dry before seasoning and roasting.
- To Store: Store leftover chicken legs in the fridge for up to 3-4 days. Keep them in an airtight container or portion them out for meal prep!
- To Freeze: You can also freeze this recipe for up to 3 months. I like to store them in a large freezer-safe bag to save space.
- To Reheat: I like to reheat it in the oven until they’re warmed through. They also heat well in the microwave!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My whole family loves this recipe 👍👍 we serve it with herb roasted potatoes. Always turns out great☺
Mm… This recipe goes really well with roasted potatoes! Thanks for stopping by 😉
This recipe made the BEST chicken legs ever! I did not have cardamom (I would have loved it if I had!) so I used curry powder. I also didn’t have lemons, but I used limes. It was so delicious! I highly recommend this recipe!
That’s absolutely awesome! Happy you enjoyed it 😉
This is a go to recipe for our family whenever we buy drumsticks. Tonight. I’m going to use this recipe on chicken breasts along with roasted herb potatoes ☺
So happy to hear that. You’re comment made my day 😉
I was desperate for a recipe that didn’t have any ingredients that I needed to go to the store for.
My husband had a rough day and came home to a wonderful meal and toddler who doesn’t eat much has never had this much chicken in her life. I thought she was going to burst!
Thanks for this!
You’re very welcome! Thank you for leaving your comment. It made my day 😉
Do you keep the skin on for this recipe? Can’t wait to try it !
I keep it on.
I used this on 7 legs versus 12, because that is what I had. It was very good and I will make it again.
That’s awesome. Happy you liked it.
Quick, easy and I’m sure it will be delish and will be trying it very soon. Thank You.
So happy you liked it!