Chicken Leg Recipe
This easy Chicken Leg Recipe brings juicy, herb-roasted chicken legs to your table—crispy skin, aromatic garlic, and oven-baked goodness disguised as a simple weeknight dinner.
Ingredients
- 8 bone-in, skin-on chicken legs about 4 pounds total; choose organic or free-range if possible
- 3 tablespoons olive oil extra virgin for depth or light olive oil for neutral taste
- 4 cloves garlic minced (about 1½ tablespoons; substitute garlic powder in a pinch)
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried; you can swap parsley for a milder flavor
- 1 teaspoon kosher salt Morton’s is my go-to
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika optional for smoky warmth
- Zest and juice of 1 lemon choose unwaxed for a vibrant citrus note
Instructions
- Preheat the oven to 425°F (220°C). Arrange a rack in the middle position for even baking.
- In a large bowl, whisk together olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, pepper, and smoked paprika.
- Add chicken legs to the bowl and toss each piece until fully coated in the garlic-herb mixture.
- Line a baking sheet with foil or parchment paper. Place chicken legs skin-side up, spacing them at least an inch apart.
- Roast for 35–40 minutes, or until skin is golden brown and the internal temperature reaches 165°F (74°C). Let the chicken rest on the pan for 5 minutes before serving.
Notes
Choose chicken legs with plump skin for best results. Pat them dry with paper towels—dry skin equals extra crisp. Mince garlic just before you start so it bursts with fresh aroma.
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