Herb-Infused Roast Chicken Leg
Elevate your weeknight dinner with this irresistible Herb-Infused Roast Chicken Leg recipe featuring tender chicken leg quarters marinated in a symphony of fresh rosemary, thyme, oregano, and garlic. Infused with vibrant lemon zest and juice, each bite is bursting with citrusy brightness and herbaceous depth. The recipe’s combination of olive oil and careful seasoning ensures a perfectly crispy skin, while the high-heat roasting locks in delicious juices. With just 15 minutes of prep and under an hour to serve, this easy and flavorful dish is ideal for family meals or casual gatherings. Pair it with roasted veggies or a fresh salad for a complete, well-rounded feast.
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Recipe Information
Ingredients
- 4 pieces chicken leg quarters
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 1 teaspoon fresh oregano
- 4 whole garlic cloves
- 1 whole lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 425°F (220°C).
Rinse the chicken leg quarters under cold water and pat them dry with paper towels. This helps in achieving a crispy skin.
Place the chicken leg quarters in a large bowl.
In a small bowl, mix together the olive oil, freshly chopped rosemary, thyme, and oregano.
Mince the garlic cloves and add them to the olive oil and herb mixture.
Zest the lemon into the olive oil mixture and then cut the lemon in half. Squeeze the juice from one half into the mixture; reserve the other half.
Add salt and black pepper to the olive oil mixture and stir well to combine all the ingredients.
Pour the herb mixture over the chicken leg quarters, ensuring each piece is evenly coated. Massage the mixture into the chicken, making sure to lift the skin gently to get the marinade underneath.
Transfer the marinated chicken legs into a roasting pan, skin side up.
Cut the reserved lemon half into slices and place them around the chicken in the roasting pan.
Bake in the preheated oven for about 45 minutes or until the skin is golden brown and the juices run clear when the thickest part of the chicken leg is pierced with a knife.
For additional crispiness, broil the chicken for an additional 2-3 minutes, watching carefully to prevent burning.
Remove the roasting pan from the oven and let the chicken rest for 5 minutes before serving.
Serve the roast chicken legs with your favorite side dishes, and enjoy the delightful blend of herbs and citrus.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2270 mg | 99% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.0 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1000 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
