Ingredients:

  • 4 chicken legs (about 1.5 lbs / 680g), skin on
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth (118ml)

Instructions:

  1. In a large bowl or resealable bag, combine all marinade ingredients. Add chicken legs, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes, or up to overnight.
  2. Preheat oven to 400°F (200°C).
  3. Remove chicken legs from marinade, reserving any excess marinade. Place chicken legs in a roasting pan or on a baking sheet lined with foil or parchment paper. Drizzle with 1 tablespoon of olive oil. Add 1/2 cup chicken broth to the bottom of the pan.
  4. Roast for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the leg, and the skin is crispy and golden brown. Baste with reserved marinade halfway through cooking, if desired.
  5. Let the chicken legs rest for 5-10 minutes before serving. This helps the juices redistribute, resulting in more tender and flavorful meat.