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.
Notes
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, but I am here to say that 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.