Mediterranean Oven-Baked Chicken Legs

Servings: 4–5

Prep Time: 10 mins

Marinate Time: 30 mins (or overnight for deeper flavor)

Cook Time: 40 mins

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Ingredients:

• 10–12 chicken drumsticks (skin on or off, your choice)
• 3 tbsp extra virgin olive oil
• Juice of 1 lemon
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika (or sweet paprika)
• ½ tsp ground coriander (optional)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chili flakes (optional, for a kick)
• Zest of half a lemon (optional, for extra aroma)
• Fresh parsley or mint for garnish
• Optional: Slices of red onion or cherry tomatoes for roasting on the side

Instructions:

1. Marinate the Chicken:

In a large bowl or zip bag, combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, pepper, and chili flakes.

Add the chicken legs and toss to coat well.

Cover and let it marinate for at least 30 minutes (overnight is even better).

2. Prepare to Bake:

Preheat your oven to 425°F (220°C).

Line a baking tray with parchment paper or foil and arrange the chicken legs with a bit of space between them.

Optional: Add red onion slices or cherry tomatoes around the chicken for a pop of flavor and color.

3. Bake:

Bake for 35–40 minutes, turning halfway through.

For a golden finish, turn on the broiler for the last 3–4 minutes, keeping a close eye so it doesn’t burn.

4. Serve:

Sprinkle chopped fresh parsley or mint on top.

Serve with roasted potatoes, hummus, tzatziki, or a simple cucumber-tomato salad with feta and olives.