Lemon Garlic Roasted Chicken (Printable Version)

Juicy chicken legs with lemon, garlic, and herbs roasted to golden perfection.

# What You'll Need:

→ Chicken

01 - 4 large chicken legs (approximately 2.5 lbs total, drumstick and thigh attached)

→ 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 1/2 teaspoon dried thyme
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon smoked paprika (optional)

→ Garnish

10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges for serving

# How to Make It:

01 - Preheat oven to 400°F. Pat chicken legs dry with paper towels and place them 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, black pepper, and smoked paprika.
03 - Pour marinade over chicken legs, coat evenly, and marinate for at least 15 minutes or refrigerate up to 8 hours for deeper flavor.
04 - Place chicken legs skin-side up on a rimmed baking sheet or roasting dish, pouring any remaining marinade over them.
05 - Roast for 35 to 40 minutes until skin is golden and internal temperature reaches 165°F.
06 - Let chicken rest for 5 minutes, then sprinkle with chopped parsley and serve with lemon wedges.

# Expert Insights:

01 -
  • Golden, crispy skin with juicy meat inside that practically falls off the bone—no dry chicken here.
  • Minimal prep work means you can marinate in the morning and roast whenever hunger strikes.
  • The lemon and garlic combination is bright enough to feel special but familiar enough that everyone asks for seconds.
02 -
  • Pat the chicken legs completely dry before marinating or the skin will steam instead of crisp, and that's the whole point of roasting.
  • If you want extra-crispy skin like restaurant-quality chicken, turn on the broiler for the last 2 or 3 minutes—watch it closely so it doesn't char.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out 20 minutes before roasting if you have the time.
  • A broiler finish in the last few minutes transforms already-good skin into genuinely crispy, restaurant-quality results—just keep your eyes on it.

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