Easy Lemon Herb Oven-Roasted Chicken Legs
, 4 servings
Bone-in chicken legs rubbed with a herb-spice blend, roasted over onions and garlic, then crisped with lemon at high heat.
| prepPreheat oven to 350°F / 175°C | ||||||
| 2½ tsp paprika | Mix seasoning blend | Drizzle oil, massage in seasoning | Scatter onions & garlic, skin-side up | Roast 350°F / 175°C, 50–55 min | Add lemon, roast 450°F / 230°C, 10–15 min | Rest 5–10 min, spoon juices over |
| 2 tsp onion powder | ||||||
| 2 tsp garlic powder | ||||||
| 1 tsp dried parsley | ||||||
| 1 tsp dried oregano | ||||||
| ¾ tsp dried thyme | ||||||
| ¾ tsp ground cumin | ||||||
| 1 tsp chicken powder | ||||||
| 1½ tsp kosher salt (adjust to your chicken powder's saltiness) | ||||||
| 1 tsp black pepper | ||||||
| 4 large bone-in, skin-on whole chicken legs | Pat chicken dry, add to dish | |||||
| 2 Tbsp olive oil | ||||||
| 2 medium yellow onions, cut into thick wedges | ||||||
| 8–10 cloves garlic, peeled and lightly smashed | ||||||
| 1 lemon, thinly sliced | ||||||
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