Roasted Lemon Chicken Legs

This is the easiest roasted lemon chicken leg recipe in the world. It is full of flavours of garlic, lemon, and herbs and is perfect for a quick and delicious meal.

Course Main Course

Cuisine American

Keyword Chicken recipe, gluten-free, low-carb, paleo, whole30

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 155kcal

Author Olivia Ribas

Ingredients

12 free-range organic chicken legs also called drumsticks
1 teaspoon dried oregano leaves
½ teaspoon dried thyme
1 teaspoon ground coriander
1 teaspoon smoked paprika
Salt and black pepper
3 cloves garlic minced
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
4 lemon slices for garnishing
1 teaspoon fresh parsley chopped, for garnishing

US Customary - Metric

Instructions

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.

Video

Notes

If you do not have smoked paprika, you can use regular or sweet paprika.
Fresh lemon juice is recommended for the best flavour.
Make sure to pat dry the chicken before seasoning and roasting.
To store: Store leftover chicken legs in an airtight container for up to 4 days in the fridge.
To reheat: You can reheat in the microwave when ready to eat.
To freeze: You can freeze chicken legs in a freezer-safe bag or container for up to 3 months.

Nutrition