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Ingredients
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Chicken
Marinade / Seasoning
For Roasting / Finishing
Method
Chicken
- 1
Prepare and season chicken
Pat the chicken legs dry with paper towels. Trim any excess skin or loose bits. Sprinkle the 2 tsp kosher salt and 1 tsp freshly ground black pepper evenly on all sides of the legs and rub gently so seasoning adheres.
Marinade / Seasoning
- 2
Make marinade
In a bowl, whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs honey, 1 tbs fresh lemon juice, 3 minced garlic cloves, 1 tsp paprika, 1 tsp dried thyme (or oregano), and 1/4 tsp red pepper flakes (if using). Taste briefly and adjust: a little more honey if you prefer sweeter, or more lemon for brightness.
- 3
Marinate chicken
Place the seasoned chicken legs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, massaging it so each piece is coated. Seal or cover and refrigerate for at least 30 minutes and up to 6 hours (overnight gives best flavor). If short on time, let sit at room temperature for 20–30 minutes after coating.
Roasting / Finishing
- 4
Preheat oven
Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with foil and place a wire rack on top if you have one — this helps air circulate and the skin crisp.
- 5
Arrange chicken for roasting
Remove chicken from the marinade, letting excess drip back into the bowl. Arrange the legs skin-side up on the prepared rack or directly on the foil-lined sheet, leaving space between pieces for even browning. Reserve the leftover marinade (do not use it raw on finished chicken unless boiled).
- 6
Roast
Roast in the preheated oven for 30–40 minutes, until the skin is golden and crisp and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Cooking time will vary with leg size; check at 25–30 minutes for smaller pieces.
- 7
Optional glaze
While the chicken roasts, bring the reserved marinade to a boil in a small saucepan and simmer 2–3 minutes to kill bacteria and thicken slightly. In the last 5 minutes of roasting, brush the boiled marinade or 1–2 tbs melted butter mixed with a teaspoon of honey over the legs and return to oven to caramelize.
- 8
Rest and serve
Remove the chicken from the oven and brush with the 2 tbs melted butter for extra sheen and flavor. Let rest for 5 minutes to redistribute juices. Garnish with 2 tbs chopped fresh parsley and serve with lemon wedges.