Ingredients:

  • 8 Chicken Legs (approx. 2.5 lbs / 1.1 kg)
  • 2 tablespoons Olive Oil (30 ml)
  • 1 large Lemon (zest and juice)
  • 4 cloves Garlic (minced)
  • 2 tablespoons fresh Rosemary (chopped, or 2 teaspoons dried)
  • 1 teaspoon Paprika (smoked or sweet)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon dried Thyme
  • Salt and freshly ground Black Pepper (to taste)
  • Fresh Parsley (chopped, optional)
  • Lemon Wedges (optional)

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon zest and juice, minced garlic, rosemary, paprika, garlic powder, onion powder, thyme, salt, and pepper.
  2. Add the chicken legs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavour.
  3. Preheat oven to 400°F (200°C). Place a wire rack on top of the baking sheet (if using).
  4. Arrange the chicken legs on the prepared baking sheet in a single layer, making sure they are not overcrowded.
  5. Roast for 40-50 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the leg. Flip the chicken legs halfway through cooking to ensure even browning.
  6. For extra crispy skin, broil on high for the last 2-3 minutes, watching carefully to prevent burning.
  7. Let the chicken legs rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges, if desired.