Roasted Chicken Legs
This is the easiest and most delicious Roasted Chicken Legs recipe! It’s juicy on the inside, crispy on the outside, and full of flavor. Perfect for a quick meal!
Servings: 12 people
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.
Video
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
Serving: 1/12 | Calories: 155kcal | Carbohydrates: 0.8g | Protein: 42.4g | Fat: 12.1g | Cholesterol: 130mg | Sodium: 126mg | Sugar: 0.2g