Lemon Garlic Roasted Chicken

There's something about the smell of lemon and garlic hitting a hot oven that makes you feel like you're cooking something special, even on a Tuesday night when you're just throwing together dinner. I stumbled onto this version of roasted chicken legs years ago when I had a pile of them in the freezer and a lemon tree that had gone absolutely wild. The simplicity of it struck me—just a few pantry staples, a quick marinade, and forty minutes later you have golden, juicy chicken that tastes like you actually planned ahead.

I made this for my sister's casual dinner party last spring, and I remember her boyfriend asking for the recipe before he'd even finished his first leg. That's when I knew I'd nailed it—when someone's more interested in replicating it than just enjoying the meal in front of them. It became one of those dishes I default to now whenever I need something that impresses without the stress.

Ingredients

• Chicken legs: Four large ones, skin-on, give you the best flavor and texture—the skin crisps beautifully and the darker meat stays juicy through the whole cook.
• Olive oil: Use a decent quality oil here since it's doing real work in the marinade, not just hiding behind other flavors.
• Garlic: Four cloves minced fine so they distribute evenly and soften into the chicken as it roasts.
• Lemon: Fresh is non-negotiable—zest it first, then juice it, and don't skip either one because they do different things.
• Oregano and thyme: Dried oregano is fine, but fresh thyme makes a real difference if you have it; frozen works too in a pinch.
• Salt, pepper, and smoked paprika: The paprika is optional but it adds a subtle depth that makes people wonder what your secret ingredient is.
• Fresh parsley: Just for the finish, a bright green note that reminds you this isn't a heavy dish.

Instructions

Get your oven ready and dry those legs:

Heat your oven to 200°C and pat the chicken completely dry with paper towels—this is the first step to crispy skin, so don't skip it. Dry chicken browns, wet chicken steams.

Mix your golden marinade:

Whisk together the oil, minced garlic, lemon zest and juice, oregano, thyme, salt, pepper, and paprika in a small bowl until it comes together as a fragrant paste. Smell it—if it doesn't make you hungry, something's wrong.

Coat the chicken:

Pour the marinade over your chicken legs and make sure every piece gets a good coating, working the flavors under the skin if you can. If you have time, let it sit for fifteen minutes on the counter or even overnight in the fridge; both work beautifully.

Arrange and roast:

Place the chicken skin-side up on a baking sheet, pour any remaining marinade over top, and slide it into your preheated oven. Roast for thirty-five to forty minutes until the skin is golden and the juices run clear when you poke the thickest part.

Rest and finish:

Let the chicken sit for five minutes out of the oven so the juices redistribute through the meat. Scatter fresh parsley over everything and serve with lemon wedges for squeezing.

Save

There was one night when I made this for my dad and he actually put his fork down between bites just to tell me the lemon wasn't overpowering, it was just right. That's the moment I realized this recipe had become something I made with confidence, not just something I was trying.

The Case for Crispy Skin

If you're the type of person who peels off the skin before eating, you're missing out on what makes this dish sing. The skin gets golden and crackling in the oven, and when it hits your teeth there's this moment of textural contrast that makes the whole meal feel more indulgent than it actually is. I've converted several skin-avoiders just by letting them try one bite.

Making It Your Own

The beauty of this marinade is how flexible it is—swap the oregano and thyme for rosemary if that's what you love, or throw in some fresh basil at the end for a completely different vibe. I've made versions with a little cayenne for heat, with honey for sweetness, even with soy sauce once when I was feeling adventurous. The lemon and garlic base is sturdy enough to handle whatever herbs you're drawn to.

What to Serve It With

This chicken works with almost anything on a plate because the flavors are bright but not aggressive. Roasted potatoes soak up the pan juices beautifully, a simple green salad cuts through the richness, or even just rice if you want something neutral. I've also served it cold the next day as part of a salad, and it's honestly just as good that way.

• If you want extra-crispy skin, finish it under the broiler for two or three minutes but watch it like a hawk.
• Serve it with lemon wedges so people can squeeze as much citrus as they want—brightness is adjustable.
• Leftover chicken keeps in the fridge for three days and makes amazing sandwiches or grain bowls.

Save

This is the kind of recipe that becomes a regular in your rotation because it delivers every single time with minimal fuss. Once you've made it once, you'll understand why it's one of my go-to dishes for feeding people.

Recipe FAQs

→ How long should I marinate the chicken legs?

Marinating for at least 15 minutes helps develop flavor, but refrigerating up to 8 hours intensifies the taste beautifully.

→ What is the best oven temperature for roasting?

Roast the chicken legs at 200°C (400°F) to achieve a crispy skin and juicy meat.

→ Can I use fresh herbs instead of dried?

Yes, fresh thyme and oregano add a bright, aromatic touch, though dried herbs can be used if preferred.

→ How can I ensure crispy skin on the chicken?

For extra-crispy skin, broil the chicken for 2–3 minutes after roasting to deepen the crispness.

→ What side dishes complement this chicken?

Serve with roasted potatoes, rice, or a fresh green salad to balance the flavors and textures.