Roasted Chicken Thighs and Legs
Bone-in chicken thighs and legs are the unsung heroes of weeknight dinners. Juicy, flavorful, and forgiving, they roast beautifully with minimal effort, making them perfect for busy families who still want comfort on the table.
Equipment
- Baking Sheet
- Oven
Ingredients
Essential Pantry Staples
- 6 bone-in chicken thighs or drumsticks
- 2 tbsp olive oil or avocado oil
- 3 cloves garlic minced
- 1 onion or shallot optional, sliced
- salt and black pepper to taste
Flavor Boosters & Spices
- 1 tsp paprika smoked or sweet
- 1 tsp dried oregano or thyme
- 2 tbsp lemon juice for brightness
- 1 tbsp soy sauce or balsamic vinegar for depth
Instructions
- Pat chicken thighs and legs dry with paper towels to help the skin crisp in the oven.
- Drizzle with olive oil and season generously with paprika, garlic, oregano, salt, and pepper. Rub into the skin to coat evenly.
- (Optional) Marinate with soy sauce, lemon juice, and spices for 30 minutes or overnight for deeper flavor.
- Preheat oven to 400°F (200°C). Arrange chicken pieces skin-side up on a baking sheet. Roast for 35–40 minutes until skin is crisp and juices run clear.
- Remove from oven and let rest for 5 minutes before serving to lock in juices.
- Serve with mashed potatoes, rice, roasted veggies, or salad. Leftovers make great wraps or tacos.
Notes
Variations: Try BBQ glaze and finish on the grill for smoky flavor, or make a sheet pan supper with potatoes and carrots roasted alongside the chicken. For a slow cooker option, cook thighs with broth, onions, and garlic until tender.
Nutrition
Calories: 320kcalCarbohydrates: 3gProtein: 28gFat: 22gSaturated Fat: 6gCholesterol: 125mgSodium: 420mgPotassium: 360mgFiber: 1gSugar: 1gVitamin A: 800IUVitamin C: 6mgCalcium: 30mgIron: 1.8mg
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