Easy Lemon Herb Oven-Roasted Chicken Legs
By Tiffy Cooks
These Easy Lemon Herb Oven-Roasted Chicken Legs will save you so much work during holiday hosting season! This is one of those recipes that look like you put in WAY more effort than you actually did. The chicken is generously seasoned, roasted slowly with lots of onion, potatoes, and garlic until juicy and tender. It’s finished at high heat with fresh lemon until beautifully golden. It’s a main dish AND a side dish in one, with only simple pantry ingredients! Trust me, this is the only oven-baked chicken recipe you’ll ever need!
Equipment
- oven
Ingredients
- 4 large Whole Chicken Legs bone-in skin-on
- 2 tablespoons olive oil
- 2½ teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- ¾ teaspoon ground cumin
- 1 teaspoon chicken powder
- 1½ teaspoons kosher salt* *Chicken powder can vary quite a bit in saltiness, so adjust the salt depending on the brand you use.
- 1 teaspoon black pepper
- 2 medium yellow onions cut into thick wedges
- 8–10 Cloves garlic peeled and lightly smashed
- 1 lemon thinly sliced
Instructions
- Preheat: Preheat the oven to 350°F (175°C).
- Prepare the Chicken: Pat the chicken legs really well with paper towels until the skin is as dry as possible. This helps the seasoning stick and gives you a better golden finish later. Place the chicken in a large baking dish.
- Make Seasoning: In a small bowl, combine paprika, onion powder, garlic powder, dried parsley, oregano, thyme, cumin, chicken powder, salt, and black pepper. Mix everything together first so every piece of chicken gets an even amount of seasoning.
- Season Chicken: Drizzle the chicken with 2 tablespoons of olive oil. Sprinkle the seasoning mixture generously all over the chicken. Now use your hands to REALLY massage the seasoning into the chicken, making sure to coat the top, bottom, sides, and all the little crevices. You want seasoning in every single bite!
- Add Onion and Garlic: Scatter the onion wedges and smashed garlic cloves around and underneath the chicken. Arrange the chicken skin-side up in one even layer.
- Roast: Roast the chicken uncovered at 350°F for 50–55 minutes. Cooking time will depend on how large your chicken legs are, so use the temperature as your guide rather than relying only on time.
- Add Lemon: After 50–55 minutes, remove the chicken from the oven. Add the fresh lemon slices around and on top of the chicken. Turn the oven temperature up to 450°F (230°C).
- Finish at High Heat: Return the chicken to the oven for another 10–15 minutes, or until the outside is beautifully golden and the skin has started to crisp. Test doneness with a meat thermometer. It should reach 165°F to be safe to eat, but for dark meat I prefer closer to 175–185°F.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5–10 minutes before serving. Spoon the roasted onions, garlic, and all of those delicious pan juices over the chicken.
Notes
Tiffy's Tips
- Don't under-season. Whole chicken legs are big pieces of meat, so they can handle a generous amount of seasoning.
- Pat the chicken dry. This is especially important if you want a golden exterior.
- Use a thermometer. Chicken legs can vary dramatically in size. One batch might be perfect after 60 minutes while another needs closer to 70. Make sure your thermometer isn't touching the bone when checking the temperature.
- Don't stop at 165°F if you want really tender legs. While 165°F is the minimum safe temperature for chicken, dark meat has more connective tissue and becomes noticeably more tender when cooked further. I prefer taking them closer to 175–185°F.
- Save the pan juices. The chicken drippings mixed with the roasted onion, garlic, lemon, and spices are honestly one of the best parts of this recipe.
Nutrition
Calories: 268kcalCarbohydrates: 12gProtein: 27gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 117mgSodium: 1122mgPotassium: 507mgFiber: 2gSugar: 3gVitamin A: 686IUVitamin C: 9mgCalcium: 66mgIron: 2mg
