Herb-Roasted Chicken Legs

Dish Size:
4 Quart
print this recipe
March 13, 2013
Tara’s Tidbits®

To achieve that nice lacquered look, baste the chicken legs every now and then with the juices that have collected in the pan. Add chili powder for a kick, if desired.

So delicious and so easy! This recipe is a great way to frugally feed a large gathering - and it's kid-friendly, too. - Tara


  • 12-14 bone-in chicken legs, with skin
  • 1/4 cup extra virgin olive oil
  • 1/2 cup mixed fresh herbs or 1/4 cup dried herbs (such asthyme,marjoram,sage,rosemary andparsley), chopped, plus whole sprigs for garnish
  • 2 heads garlic, top 1/2 inch cut off
  • Kosher salt and freshly ground pepper to taste


  1. Preheat oven to 500 degrees.
  2. Place the chicken legs in a 4-quart temp-tations® dish.
  3. Pour the olive oil over the chicken and toss to coat.
  4. Add the herbs and garlic and toss until distributed over all the chicken.
  5. Roast until the skin is crisp and the juices run clear when the leg is pierced with a fork, about 35 minutes.
Tell us what you think!
comments powered by Disqus