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Four golden roasted chicken legs on a foil-lined sheet pan with browned garlic cloves, thyme sprigs and lemon wedges

Crispy Garlic Thyme Roasted Chicken Legs with Lemon

Bone-in chicken legs roasted at 220 C / 425 F with garlic thyme butter under the skin, ready in 70 minutes with 15 minutes of prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 142
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 bone-in, skin-on chicken legs (about 350 g / 12 oz each); thigh and drumstick attached
  • 1 tbsp olive oil (15 ml); for rubbing on the skin
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 tsp smoked paprika
  • 6 garlic cloves whole, unpeeled, lightly smashed
  • 6 fresh thyme sprigs
  • 1 lemon halved
For the garlic thyme butter
  • 3 tbsp unsalted butter (42 g); softened
  • 4 garlic cloves finely grated
  • 1 tbsp fresh thyme leaves finely chopped
  • 1/4 tsp kosher salt

Method
 

  1. Heat the oven to 220 C / 425 F with a rack in the center. Pat the chicken legs very dry with paper towels, including around the bone and under any loose skin.
  2. Mix the softened butter, grated garlic, chopped thyme leaves, and 1/4 tsp salt in a small bowl until it forms a smooth paste.
  3. Loosen the skin on each leg by sliding two fingers between skin and meat, starting at the thick end of the thigh and working toward the drumstick. Spoon roughly 2 tsp of the garlic butter into each pocket and press the skin back down to spread it. Keep the garlic off the outside of the skin, where it would burn.
  4. Rub the skin of each leg with the olive oil, then season all over with 1 1/2 tsp salt, the pepper, and the paprika. Scatter the smashed garlic cloves and thyme sprigs on a 33 x 46 cm / 13 x 18 inch sheet pan and set the legs skin side up between them, at least 2 cm / 1 inch apart.
  5. Roast for 40 to 45 minutes without flipping, until the skin is deep golden and an instant-read thermometer reads 175 F / 80 C in the thickest part of the thigh, not touching the bone.
  6. Move the legs to a plate and rest for 10 minutes. Squeeze the lemon halves over the chicken, then spoon the pan juices over the top and serve with the soft roasted garlic cloves.

Notes

  • Keep the legs skin side up the whole time. No flipping needed.
  • Never rub minced garlic on the outside of the skin, it burns at 220 C / 425 F.
  • Squeeze the roasted garlic cloves from their skins and spread them on the chicken or bread.
  • Spoon the pan juices over the legs after resting for a quick sauce.