Roast Chicken Legs with Lemon

    1 hour 25 min

    A moist and tender roasted chicken recipe. Chicken legs are marinated, then roasted to perfection. For maximum flavour, allow the chicken legs to marinate overnight.


    Quebec, Canada
    15 people made this

    Serves: 4 - 6

    • 6 whole chicken legs
    • Seasoning
    • 3 tablespoons white wine
    • 4 tablespoons melted butter
    • 2 tablespoons finely chopped garlic
    • 250ml lemon juice
    • 2 tablespoons salt
    • 2 tablespoons sugar
    • 3 tablespoons cornflour
    • 2 tablespoons dried thyme
    • 2 lemons, sliced
    • 1 tablespoon dried basil

    Prep:5min  ›  Cook:50min  ›  Extra time:30min marinating  ›  Ready in:1hr25min 

    1. Using a sharp knife, make a few slashes in the chicken legs.
    2. In a large shallow dish, mix together the white wine, butter, garlic, lemon juice, salt, sugar, cornflour and thyme. Add the chicken, turn to coat and allow to marinate for 30 minutes.
    3. Meanwhile, pre-heat the oven to 220 C / Gas 7.
    4. Place the chicken legs in a roasting tin with a rack. Cover the chicken with sliced lemon and sprinkle with basil. Cover the roasting tin with foil.
    5. Roast the chicken for 20 minutes. Remove the foil and lemons. Turn the chicken legs over and roast for another 15 minutes.
    6. Turn the chicken again and increase the oven temperature to 250 C / Gas 9. Roast the chicken legs until they are golden brown, around 15 minutes. Serve hot.

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    Reviews & ratings
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    Reviews in English (4)


    Delicious meal. Concerned over use of rack as the marinading juices dried up when cooking. Alternatively it could have been the very high heat used. Will definately do again without the rack. Marinading overnight gave the meat a real depth of flavour.  -  31 Mar 2013


    Nice crispy skin, but perhaps a bit too strongly flavoured with the lemon. Are the quantities right? Tablespoons seem a bit much.  -  13 Feb 2011