Exceptionally Roasted Rosemary Lemon Chicken Legs

If we’re talking crispy skin and juicy, succulent, fall-off-the-bone meat, this is an outstandingly easy, inexpensive, and healthy dish to make. One of my favorite dishes at home is my mom’s pressure cooker rosemary lemon chicken legs. However, though I am lacking in a pressure cooker currently (hint hint), the next best thing is an oven- and it is just as good. With no added fats and a slow bake, here is one of my favorite flavor combinations for chicken.

The prep is super easy. I started off with a vacuum sealed pack of chicken legs which I would highly recommend because they have less liquids out of the package and the skin comes out pretty dry. This factor is essential to making sure the skin is crispy when baked but just to be sure, I paper towel-dried all the legs. Then, I lined a ceramic pan with parchment paper and laid the chicken legs out. I seasoned them with garlic powder, paprika, a little bit of coarse salt, pepper, thyme, minced fresh garlic, and rosemary sprigs. I topped it off with a squeeze from a quarter of a lemon, and threw it in the oven at 425 degrees Fahrenheit for 1 hour.

After the hour was up, I pulled the pan out and turned the legs over, garnishing each one with its own slice of lemon. This step is reserved for the end so that the slices do not become overly browned in the oven. Additionally, I threw in some more fresh bits of rosemary and added one more squeezed of the remaining lemon for some brighter notes. Then, I put the pan back into the oven for another fifteen minutes.

And you’re all done! I was so impressed by the texture and moisture retention of this dish and would hiiiiiighly recommend trying it out. I served the legs with a side of sauteed green beans, but for a heartier meal, add a bed of rice seasoned with the excess chicken drippings from the pan. This is great as a protein packed dish for post-workout while still being elegant enough for date night. Honestly, this one checks off all the boxes for the perfect meal.