In a large container/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 very well. 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.
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