Baked Chicken Legs with Herbs and Lemon
on May 08, 2019, Updated Sep 27, 2023
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Whole chicken legs are cheap, easy to roast up, and just plain delicious.
Chicken legs are a fabulous, very readily available, and inexpensive cut of chicken. Here, they are baked with some very simple seasonings, and while they are in the oven, you can pull together the rest of dinner. Think about Sautéed Green Beans, Roasted Potatoes, or Chili Crunch Brussels Sprouts. Sugar Snap Pea Salad would also be great in the spring. Stewed Tomatoes would be lovely in colder weather.
I think whole chicken legs (also called hindquarters) tend to be overlooked or ignored in many kitchens. But dark meat is inherently juicier and more flavorful by and large, and chicken legs are the entirety of the dark meat of the chicken. And are they delicious! And cheap! Interestingly, you might find whole legs priced lower than thighs and drumsticks sold separately. This is another good reason that this underappreciated cut of chicken should make its way onto your dinner table.
Table of Contents
Baked Chicken Legs with Herbs and Lemon: Just 10 minutes of prep, and into the oven they go! Whole chicken legs are inexpensive, easy to roast up, and just plain delicious.
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Ingredients
- Whole chicken legs – As with any kind of roasted chicken, you can keep it very simple and get something very delicious. Buying “good” chicken is the key. I’m not one to lecture about organic or free-range or such because I think everyone should make their own decisions on all of that, especially if budget is a factor. However, more expensive chicken is usually raised and butchered in a better way, and you can taste the difference, especially when the seasonings are kept to a minimum.
- Olive oil – Serves as the base for the seasoned oil rub.
- Hot sauce – I used harissa paste, but you can use your favorite hot sauce to add a small kick to the dish.
- Oregano and thyme – Combine with olive oil for a fresh, herby blend. You can use dried or fresh herbs.
- Minced garlic – Mincing garlic highlights its flavor and allows it to come through in the rub.
- Lemon – You’ll squeeze the fresh juice over the hot cooked chicken to provide a final burst of flavor and acidity.
How to Make Baked Chicken Legs
- Preheat the oven to 475 degrees: A hot oven temperature will give you crispy skin and tender meat.
- Season chicken: Blend the olive oil, harissa paste, oregano, thyme, garlic, salt, and pepper in a small bowl. Rub the chicken legs with the seasoned oil and place them skin-side up on the baking sheet or pan. Bake for 40 minutes, until the skin is browned and crispy and the chicken is cooked through.
- Serve: Transfer the chicken to a serving platter and cut the drumsticks and thighs apart if desired. Squeeze the lemons over the chicken. Serve hot or at room temperature.
FAQs
I like to bake or roast chicken at a fairly high temperature for the most tender and juicy meat and the crispiest skin. Here, the chicken legs are roasted at 475 degrees. Poultry and fowl should be cooked to an internal temperature of 165 degrees in order to kill any bacteria present in the raw meat.
A final squeeze of citrus juice adds acidity and brightness to the unctuous meat.
What to Serve With Baked Chicken Legs
More Baked Chicken Recipes
- Roasted Chicken with Orange Honey Mustard Glaze
- Killer Roasted Marinated Chicken and Potatoes
- Greek Roasted Chicken Breasts
- Creamed Spinach Stuffed Chicken Thighs
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Baked Chicken Legs with Herbs and Lemon
Ingredients
- 4 whole chicken legs (2 ½ pounds total)
- 1 tablespoon olive oil
- 1 teaspoon hot sauce (I used harissa paste, but you can use anything)
- 1 tablespoon fresh oregano leaves (or 1 teaspoon dried, optional)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried, optional)
- 1 teaspoon minced garlic
- Kosher salt and freshly ground pepper (to taste)
- 1 lemon (halved)
Instructions
- Preheat the oven to 475 F. Spray a rimmed baking sheet or baking pan large enough to hold the legs in a single layer with nonstick baking spray.
- Blend the olive oil, harissa paste, oregano, thyme, garlic, salt, and pepper in a small bowl. Rub the chicken legs with the seasoned oil and place them skin-side up on the baking sheet or pan. Bake for 40 minutes, until the skin is browned and crispy and the chicken is cooked through, with an internal temperature of 165 F.
- Transfer the chicken to a serving platter and cut the drumsticks and thighs apart if desired. Squeeze the lemons over the chicken. Serve hot or at room temperature.
The seasoning was very good and the skin was very crunchy. We’ll make it again. I just used a package of drumsticks, and then a few chicken thighs. I’ll definitely make again – super easy to make too.