Lemon Garlic Roasted Chicken (Printable)

Juicy chicken legs with lemon, garlic, and herbs, oven-roasted to perfection and brightened with fresh parsley.

# 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

# How To Make It:

01 - Preheat the oven to 400°F. Pat chicken legs dry with paper towels and place 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 chicken legs, turning to coat 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 remaining marinade over top. Roast for 35–40 minutes until skin is golden and internal temperature reaches 165°F.
05 - Allow chicken to rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The skin gets impossibly crispy while the meat stays tender and moist, no dry chicken dinners here.
  • Minimal prep means you can marinate while you're doing other things, and it still tastes like you spent hours in the kitchen.
  • One pan, barely any cleanup, and it feeds four people without fuss.
02 -
  • Don't skip the drying step or you'll end up with steamed skin instead of crispy golden skin, and that's the whole point.
  • If your oven runs hot or the skin is browning too fast, tent it loosely with foil and keep roasting until the internal temperature hits 75°C.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken, so pull it out of the fridge fifteen minutes before roasting.
  • If you're marinating overnight, let the chicken come to room temperature before roasting or add a few minutes to the cooking time.

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