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 and healthy meal!

Course dinner, Main Course

Cuisine American

Keyword Chicken recipe, roasted chicken legs

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 155kcal

Author Olivia Ribas

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

US Customary - Metric

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!

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