Lemon Garlic Roasted Chicken (Print version)

Succulent chicken legs marinated with lemon, garlic, and herbs, then oven-roasted to a crispy finish.

# What you need:

→ Chicken

01 - 4 large chicken legs (about 2.5 lbs total, drumstick and thigh attached)

→ 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 oven to 400°F. Pat chicken legs dry with paper towels and place in a large bowl or zip-top bag.
02 - Whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, pepper, and smoked paprika in a small bowl.
03 - Pour marinade over chicken legs, coating evenly. Marinate at least 15 minutes or refrigerate up to 8 hours for enhanced flavor.
04 - Place chicken legs skin-side up on a rimmed baking sheet or roasting dish. Pour any remaining marinade over chicken.
05 - Roast for 35 to 40 minutes until skin is golden and juices run clear; internal temperature should reach 165°F.
06 - Let chicken rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.

# Expert advice:

01 -
  • The skin gets impossibly crispy while the meat stays juicy—no dry chicken disappointments.
  • Everything happens in one pan, which means minimal cleanup and maximum flavor.
  • It feels restaurant-quality but comes together in under an hour, even with marinating.
  • The marinade works its magic whether you have 15 minutes or overnight.
02 -
  • The oven temperature matters—too cool and you get pale, flabby skin instead of that shatteringly crisp exterior.
  • Don't skip the resting period; those five minutes are when the muscle fibers relax and reabsorb their juices, which keeps every bite tender.
  • If you want that restaurant-style burnished finish, broil for 2 to 3 minutes at the very end, but watch it like a hawk.
03 -
  • Use a meat thermometer if you want to take the guesswork out—75°C in the thickest part (not touching bone) means the chicken is perfectly cooked.
  • Fresh herbs always beat dried herbs for brightness, but if you only have dried oregano and thyme, use them—they're reliable and delicious.
  • Save that pan after roasting; there's gold in those drippings mixed with a splash of wine or stock for a quick pan sauce.

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