rosemary roast chicken legs

How to Make Perfect Rosemary-Roasted Chicken Legs

Rosemary-roasted chicken legs are a flavorful, crowd-pleasing dish, combining aromatic herbs with tender, juicy meat. Here’s a simple yet delicious recipe to achieve restaurant-quality results at home.

Ingredients:

- 4-6 chicken legs (drumsticks and thighs), skin-on

- 2 tablespoons olive oil

- 2 fresh rosemary sprigs, leaves chopped (or 1 tsp dried)

- 3 garlic cloves, minced

- 1 lemon, halved

- 1 tsp salt

- ½ tsp black pepper

- ½ tsp paprika (optional, for color)

Steps:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Pat the chicken legs dry with paper towels—this ensures crispy skin.

2. Season Generously: In a bowl, mix olive oil, chopped rosemary, garlic, salt, pepper, and paprika. Rub this mixture all over the chicken, tucking some under the skin for extra flavor.

3. Add Citrus: Stuff the lemon halves into the cavity of the chicken or place them in the roasting pan to brighten the taste.

4. Roast: Arrange the legs in a single layer on a baking lined with parchment paper. Roast for 40-45 minutes, until the skin is golden and crispy, and the internal temperature reaches 175°F (80°C).

5. Rest & Serve: Let the chicken rest for 5 minutes before serving. Garnish with extra rosemary and a lemon wedge.

Tips: For a deeper rosemary flavor, tie a sprig of rosemary under the chicken leg string before roasting. Enjoy this dish with roasted veggies or a fresh salad!