Roasted Chicken Legs is a juicy and crispy classic Roast Chicken Dinner that starts with olive oil in which spices are generously rubbed to bring out the bold flavour.
It’s simple to make, rustic and comforting yet also golden and impressive. I love how this Roasted Chicken can be Weeknight Food OR a hearty main for a Sunday dinner. Good food is a universal language!
Though restaurants might be the epicentre of complex techniques (and tiny portions!), where chicken comes in the form of sous-vide and dishes are given excessively fancy names, the heart and soul of home cooking is simple food made well. It’s accessible, tasty, and often generous on the seasoning and heat.
Hence, Roasted Chicken and I are very good friends. (Hello Roast Chicken with Potatoes, Lemon Garlic Thighs, Crispy Wings…to name a few of my best mates!)
Roasted Chicken Legs is another such example. (Though, shockingly, no gravy!). Few ingredients, prepared well, simple to make, and so enjoyable.
Ingredients in Roasted Chicken Legs
This ingredient mix stays focused and dependable.
How to make Roasted Chicken Legs
This method stays calm and reliable from start to finish.
1. Heat the oven
Set the oven to 400°F and let it fully preheat so the chicken starts roasting right away.
2. Prepare the chicken
Pat the chicken legs dry with paper towels. Dry skin helps with browning and texture.
3. Season thoroughly
Place chicken in a large bowl. Add olive oil, garlic, coriander, paprika, oregano, thyme, salt, pepper, and lemon juice. Toss until evenly coated.
4. Arrange on tray
Lay the chicken legs on a baking tray in a single layer with space between each piece.
5. Roast steadily
Slide the tray into the oven and roast for about 40 minutes, turning once halfway through.
6. Check doneness
Look for golden skin and clear juices. The meat should pull easily from the bone.
7. Rest briefly
Remove the tray and let the chicken rest for five minutes so juices settle.
8. Garnish and serve
Top with parsley and lemon slices before serving warm.
How to serve Roasted Chicken Legs
Roasted Chicken Legs fit easily into any dinner setup. Serve them with roasted potatoes for a full oven meal feel. Rice works well when spooned with the pan juices.
Vegetables slide in naturally here. Carrots, green beans, cabbage, even a simple salad balance the richness. Leftovers stay solid the next day and work great tucked into wraps or served cold straight from the fridge.
Recipe Tips
- Dry the chicken well for crisp skin.
- Space the legs so they roast evenly.
- Turn once for balanced color.
- Use fresh lemon juice for better brightness.
- Let the chicken rest before serving.
Roasted Chicken Legs
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes40
minutesIngredients
12 chicken legs
2 tablespoons extra virgin olive oil
3 cloves garlic minced
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons lemon juice
1 teaspoon fresh parsley chopped
4 lemon slices
Directions
- Heat the oven:
Set the oven to 400°F and let it fully preheat so the chicken starts roasting right away. - Prepare the chicken:
Pat the chicken legs dry with paper towels. Dry skin helps with browning and texture. - Season thoroughly:
Place chicken in a large bowl. Add olive oil, garlic, coriander, paprika, oregano, thyme, salt, pepper, and lemon juice. Toss until evenly coated. - Arrange on tray:
Lay the chicken legs on a baking tray in a single layer with space between each piece. - Roast steadily:
Slide the tray into the oven and roast for about 40 minutes, turning once halfway through. - Check doneness:
Look for golden skin and clear juices. The meat should pull easily from the bone. - Rest briefly:
Remove the tray and let the chicken rest for five minutes so juices settle. - Garnish and serve:
Top with parsley and lemon slices before serving warm.
