Lemon Garlic Roasted Chicken (Print Version)
Juicy chicken legs with lemon, garlic, and herbs roasted to tender, golden perfection.
# What You Need:
→ Chicken
01 - 4 large chicken legs (drumstick and thigh attached, approximately 2.5 lbs total)
→ Marinade
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 large lemon, zested and juiced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
09 - ½ teaspoon smoked paprika (optional)
→ Garnish
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges for serving
# Directions:
01 - Preheat the oven to 400°F. Pat the chicken legs dry with paper towels and place them in a large bowl or zip-top bag.
02 - In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, pepper, and smoked paprika.
03 - Pour the marinade over the chicken legs, ensuring even coating. Marinate for at least 15 minutes or refrigerate up to 8 hours for enhanced flavor.
04 - Place the chicken legs skin-side up on a rimmed baking sheet or roasting dish. Pour any remaining marinade over the top.
05 - Roast the chicken for 35 to 40 minutes, until skin is golden and juices run clear. Verify the internal temperature reaches 165°F.
06 - Let the chicken rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The marinade does almost all the work while you do something else, and somehow that makes it taste even better.
- Crispy skin and tender meat in under an hour, no fussing or turning, just one pan and patience.
- It's naturally gluten-free and feels fancy enough for guests but honest enough for a Tuesday night.
02 -
- Don't skip the resting time at the end; those 5 minutes make the difference between juicy and dry.
- If your oven runs hot, start checking at 35 minutes—better to catch it a little early than to let the skin burn.
03 -
- Use real lemon juice, not bottled—the difference is genuine and you'll taste it.
- If you're marinating overnight, pull the chicken out 15 minutes before roasting so it's not cold when it hits the oven.