Chicken Leg Recipe
Make Chicken Leg Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Chicken
For Roasting / Finishing
Method
Marinated Chicken
- 1
Prepare and brine (optional quick step)
Pat the chicken legs dry with paper towels. If you have time and want juicier meat, sprinkle 1/2 teaspoon extra salt over the skin and refrigerate uncovered for 30–60 minutes; otherwise proceed directly to marinating.
- 2
Make the marinade
In a bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, onion powder, dried oregano, salt, black pepper and honey. Whisk until fully combined.
- 3
Marinate the chicken
Place the chicken legs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Massage marinade into the skin and under any loose skin. Seal or cover and refrigerate for at least 30 minutes, preferably 2–4 hours. You can marinate up to overnight for stronger flavor.
For Roasting / Finishing
- 4
Preheat oven
Preheat oven to 425°F (220°C). Position a rack in the center of the oven.
- 5
Prepare pan
Line a rimmed baking sheet with foil or parchment for easier cleanup. Place an oven-safe rack on the sheet if you have one (this helps air circulate and crisps the skin). Lightly brush or rub the melted butter over the top of each marinated chicken leg to encourage browning.
- 6
Roast the chicken
Arrange the chicken legs skin-side up on the rack or directly on the sheet, spacing them so they aren't touching. Roast in the preheated oven for 35–45 minutes, or until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). If the skin is browning unevenly, rotate the pan halfway through cooking.
- 7
Crisp the skin (optional)
If you want extra-crisp skin, switch the oven to broil on high for 1–3 minutes at the end — watch carefully so it doesn't burn.
- 8
