Succulent roasted chicken legs (Printable)

Tender chicken legs roasted to golden perfection with aromatic herbs and spices.

# What You'll Need:

→ Chicken

01 - 4 chicken legs (drumstick and thigh attached, approx. 2.65 lbs total)

→ Marinade

02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 3 garlic cloves, minced
05 - 1 tsp smoked paprika
06 - 1 tsp dried thyme
07 - 1 tsp dried rosemary
08 - 1/2 tsp ground black pepper
09 - 1 1/4 tsp salt

→ Optional Garnish

10 - Fresh parsley, chopped
11 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 425°F.
02 - Pat the chicken legs dry thoroughly using paper towels.
03 - In a small bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, dried thyme, dried rosemary, ground black pepper, and salt.
04 - Rub the marinade evenly over all sides of the chicken legs.
05 - Place the chicken legs skin-side up on a rimmed baking sheet lined with parchment paper or a roasting pan.
06 - Roast for 35 to 40 minutes until the skin is crisp and golden, and the internal temperature reaches 165°F as measured by a meat thermometer inserted into the thickest part.
07 - Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges if desired.

# Expert Hacks:

01 -
  • The skin crisps up beautifully while the meat stays incredibly juicy, no basting required.
  • It uses pantry staples and comes together in under an hour, perfect for busy nights.
  • The leftovers are just as good cold the next day, tucked into sandwiches or salads.
02 -
  • Drying the chicken legs thoroughly is the single most important step for crispy skin, skip this and you'll get rubbery texture.
  • If you have time, marinate the chicken for a few hours or overnight in the fridge for even deeper flavor.
  • Use a meat thermometer to avoid guessing, overcooked chicken is dry and disappointing.
03 -
  • Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.
  • Place the chicken on a wire rack over the baking sheet if you want even crispier skin all around.
  • Don't overcrowd the pan, give each leg space so the hot air can circulate and crisp the skin properly.

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