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Lemon Garlic Roasted Chicken Legs Recipe
Ash Tyrrell

Lemon Garlic Roasted Chicken Legs Recipe

I recently tried making Lemon Garlic Roasted Chicken Legs, and wow, it quickly became a favorite in my kitchen. The aroma of garlic and lemon roasting together is absolutely irresistible.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken legs – 4 to 6 pieces fresh, not frozen, give better texture
  • Olive oil – 2 tablespoons helps crisp the skin and enhances flavor
  • Lemon – 1 large juiced and zested (adds bright acidity and freshness)
  • Garlic – 4 cloves minced (fresh garlic gives a robust flavor)
  • Dried thyme – 1 teaspoon pairs beautifully with lemon for aromatic notes
  • Paprika – 1 teaspoon adds smoky depth and enhances color
  • Salt – 1 teaspoon or to taste; brings out the natural flavors
  • Black pepper – ½ teaspoon freshly ground gives more pungency

Method
 

  1. I always start by combining olive oil, minced garlic, lemon juice, zest, thyme, paprika, salt, and pepper in a bowl. Mixing it thoroughly ensures every chicken leg gets coated in flavor. I like to use my hands to rub the marinade onto the chicken for best coverage.
  2. Next, I place the chicken legs in the marinade and let them rest for at least 30 minutes. This step really helps the flavors penetrate the meat. If I have more time, I let them sit in the fridge for a few hours.
  3. I preheat my oven to 425°F (220°C) to get it nice and hot. A hot oven ensures the chicken skin gets crispy while the inside stays juicy. I also line my baking sheet with foil for easy cleanup.
  4. I arrange the chicken legs on the sheet, skin side up, and roast them in the oven for 35–40 minutes. I like to check them halfway through and spoon some of the pan juices over the top for extra moisture.
  5. Once cooked, I let the chicken rest for 5 minutes before serving. Resting helps the juices redistribute, keeping the meat tender. Then, I garnish with extra lemon slices or thyme sprigs for a fresh presentation.

Notes

  • I always pat the chicken dry before marinating to get the skin crispier.
  • I use fresh garlic instead of pre-minced; it makes a huge flavor difference.
  • I squeeze half a lemon over the chicken right before serving to brighten the taste.
  • I sometimes add a drizzle of honey to the marinade for a subtle sweetness.
  • I turn the oven up a few minutes at the end to get golden, extra-crispy skin.