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Golden Citrus-Spice Oven-Roasted Chicken Legs

Juicy chicken legs scored and glazed in a bright citrus-spice marinade, roasted over potatoes, carrots, and peppers until golden. Finished with parsley and served with rice and glossy pan juices.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 480 kcal

Equipment

  • 1 | Baking dish | large enough for chicken and vegetables
  • 1 | Mixing bowl | for marinade
  • 1 | Whisk |
  • 1 | Basting brush |
  • 1 Tongs
  • 1 | Sharp knife | for scoring

Ingredients
  

  • 6 | | chicken legs |
  • 1 | tsp | salt |
  • 3 | tbsp | olive oil |
  • 2 | tbsp | soy sauce |
  • 1 | tbsp | paprika |
  • 2 | tbsp | lemon juice |
  • 3 | | medium potatoes | sliced
  • 2 | | carrots | sliced
  • 1 | | red bell pepper | sliced
  • 1 | | green bell pepper | sliced
  • 1 | | red onion | sliced
  • 2 | tbsp | fresh parsley | chopped
  • | | | cooked rice | for serving

Instructions
 

  • Pat chicken dry, score the skin, and season with salt.
  • Whisk olive oil, soy sauce, paprika, and lemon juice into a marinade.
  • Slice potatoes, carrots, peppers, and onion; spread in baking dish.
  • Place chicken on vegetables and pour half the marinade over.
  • Brush remaining marinade on chicken skin and rest 10 minutes.
  • Roast at 400°F for 45-50 minutes until chicken reaches 165°F.
  • Sprinkle with chopped parsley.
  • Serve with rice and spoon glossy pan juices over the top.
  • Tip: Cut vegetables uniformly so they cook evenly with the chicken.

Notes

Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven for 15 minutes to keep skin crisp.
Make the marinade up to 2 days ahead and refrigerate.
Use chicken thighs if preferred; adjust time as needed.