Last updated on November 14th, 2018 at 10:05 pm
These lemon garlic roasted chicken legs are loaded with flavors, perfect for a super quick dinner which includes a really fast prep, no bowls to wash, and only ONE pan!
Even when it’s 102 degrees outside, I will still turn on my oven to roast some meat or bake a cake. That’s just the kind of gal I am. I’d rather suffer through the heat and enjoy a good meal, a delicious cake, warm bread, or even these delicious roasted chicken legs.
Of course you can always grill them but I find that standing over a grill in the sun, is even hotter than just turning my oven on, then I can sit comfortably in an air conditioned house. There’s always logic to my madness, just trust in me.
But why chicken legs, you ask. Why not, I say. They’re delicious, they’re portable which is great if you’re having a picnic, or are asked to bring something to a potluck, plus you can also eat them cold. Seriously, what more do you want?
Of course, who am I to say that you cannot use chicken thighs, or chicken breast, any cuts of chicken will actually work for this recipe, just check the recipe notes for instructions.
HOW TO MAKE ROASTED CHICKEN LEGS
What I love about this recipe is its simplicity. You do it all in a ziploc bag, no bowls to wash, just one pan, which in my book is huge. Washing dishes, not my thing. You basically add all these ingredients to a ziploc bag, close it up, then shake shake shake. I do specify to marinate this for minimum of 30 minutes, though you know my stance on marinating meat. Supposedly it doesn’t really work, but not to worry. There’s plenty of flavor here.
The other great thing is that you really could prep this the night before, place the ziploc bag in the fridge, then when you come home the next day from work, just dump the contents into a pan, place it in the oven and 30 minutes later you’ve got dinner. Well at least the protein for your dinner. You could, of course, pick up some salad on your way home from work but I have included some sides in the recipe notes that you can serve these legs with.
And that’s all she wrote. Go on and print that recipe, you know you want to.
If you love these chicken legs, you might want to try these:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Lemon Garlic Roasted Chicken Legs
Ingredients
- 12 chicken legs skin on
- 4 tbsp unsalted butter melted
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 4 cloves garlic minced
- 2 tbsp lemon juice
- salt and pepper to taste
- 1 lemon sliced
- fresh thyme for garnish
Instructions
- In a large ziploc bag add the chicken legs, melted butter, olive oil, oregano, paprika, garlic, lemon juice, salt and pepper. Close the ziploc bag and toss everything together well.
- Place the ziploc bag in the fridge and marinate for a minimum of 30 minutes up to 24 hours.
- Preheat the oven to 450 F degrees.
- Transfer the chicken legs to a large casserole dish and place the lemon slices in between the legs. Bake uncovered for 30 to 35 minutes or until legs are golden brown and cooked through.
- Garnish with fresh thyme and serve warm.
Watch How To Make It
Notes
- To ensure your chicken is cooked through, the best way is to use a thermometer. A thermometer inserted in the middle of the drumstick should read 180 to 185 degrees. If you don't have a thermometer, another way to ensure your chicken is cooked is to pierce it with a knife and if the juices that run out are clear, your chicken should be cooked.
- Chicken thighs either boneless and skinless or with skin and bones can also be used though they might require 5 or 10 extra minutes to cook. Use the above mentioned methods for checking for doneness.
- Chicken breast can also be used, but the cooking time could vary based on size of breast.
- Serve these along with salads, rice, mashed potatoes, roasted potatoes, coleslaw, etc.
- Total time includes time to marinade the chicken.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
susan says
April 28, 2019 at 3:42 pmso nice.i love every bit of it.thanks.
Toni says
February 22, 2019 at 2:54 pmHi Jo, I am planning on making this soon. I only have bone in 2 legs and 3 thighs in the freezer, that is what I am going to use. I am wondering do I need to make a cooking time adjustment? I am always looking for new ways to cook chicken and this recipe looks delish, thank you in advance for your reply.
Joanna Cismaru says
February 23, 2019 at 7:00 pmNo, the time should still be fine, however if your thighs are bigger they might require a few extra minutes.
Karen Lewsader says
January 29, 2019 at 12:21 pmCan you use rosemary instead of thyme?
Nicole Beaulieu says
January 29, 2019 at 3:23 pmFor sure!
Ariana says
September 6, 2018 at 6:57 pmMy dad and bf loved it ! Simple and soooo tasty. I love to make this with dirty rice ❤️
Janice says
August 8, 2018 at 12:03 pmSounds delicious. I will definitely try it. 🙂
Constantina Dininno says
June 25, 2018 at 10:59 amHello. Everytime i have used sliced lemons in a recipe the dish becomes bitter. Any suggestions on how to avoid that?
Ps-making the recipe for tonight’s dinner
Nicole Beaulieu says
June 27, 2018 at 9:16 amYou can just squeeze some lemon juice over them instead.
Fran says
March 21, 2018 at 1:27 pmVery good !
Giovanna says
March 14, 2018 at 6:30 pmI am a lover of ALL THINGS LEMON and make a mean chicken oregano dish myself. BUT FOLKS, this recipe was fabulous. Loved it and so did everyone at the table. The roasted paprika adds that extra touch. I used chicken thighs and YUMMMMM-MY! You’ll definitely want to scoop up the tasty juices from the pan!
Astrid says
March 5, 2018 at 11:15 amThis has become one of our favorite dishes! I sometimes just cook chicken breasts with these flavors in a pan and serve it with salad – yummy!
Thank you so much, dear Jo!
Joanna Cismaru says
March 5, 2018 at 1:20 pmMy pleasure, glad to hear you like it!
Aria Smith says
September 7, 2017 at 7:10 amThis Recipe looks so yummy!!!…Thanks for the recipe.
Kathleen says
August 7, 2017 at 4:48 pmHi we have been having Ethnic dinners. I look at theses different meals that you have on your site and my mouth is just watering.They look so appealing. Can any of these be made & not be served immediately? I’m sure the baked ones would be OK but I am really wondering more of the stir-fry ones.Please let me know as I would have the dinner as a Ethnic Potluck. I have done that with the Italian,German & Polish. The recipes that the people have come up with are authentic ,delicious and truly amazing. We are a 55 or older,independent living community
Joanna Cismaru says
August 8, 2017 at 1:11 pmHi Kathleen! Usually stir fries are usually best served right away but they can still be refrigerated in airtight containers and heated up prior to serving them.
Ellen Taylor says
July 25, 2017 at 5:51 amHi Joanna,
I always love to try new recipe for Chicken. This recipe looks yummy and will try soon. Thanks for sharing.
Joanna Cismaru says
July 25, 2017 at 8:40 amMy pleasure, do let me know how it turns out. 🙂
Remo says
July 23, 2017 at 1:13 pmSimply divine!
Joanna Cismaru says
July 23, 2017 at 1:15 pmThanks! 🙂
Brasserie Louis says
July 19, 2017 at 10:27 pmYour Lemon Garlic Roasted Chicken Legs looks very flavorful. I will surely try this delicious recipe very soon. Thanks for sharing.
Dorothy Dunton says
July 19, 2017 at 3:51 pmHi Jo. This sounds delicious! Chicken is one of the proteins that is still reasonably priced. I buy thighs mostly. Occasionally I will buy a whole chicken to roast and I always put lemon and rosemary in the cavity and lots of garlic, salt and pepper on the outside. Nothing like juicy chicken with nice crispy skin. With a/c I don’t hesitate to turn on the oven.