When it comes to family dinners, few meals bring people together like oven roasted chicken legs. Growing up in Trinidad and Tobago, “bake chicken” was a staple at our Sunday lunch table, and this recipe is my way of keeping that tradition alive. It’s simple, intensely flavorful, and a great way to make the most of fresh herbs and pantry staples.
This dish is all about letting the oven do the work. The chicken legs are seasoned with rosemary, thyme, parsley, garlic, and chives, then roasted until golden brown and juicy. For me, it’s always a reminder of my mom’s kitchen—when a tray of roasted chicken meant the house would soon be filled with family, laughter, and the smell of Sunday dinner.
You can keep this recipe as straightforward as seasoning the chicken and roasting it, or make it a complete one-pan meal by adding carrots and potatoes to the tray. Either way, oven-roasted chicken legs deliver that perfect balance of comfort and flavor, while staying easy enough for a busy weeknight. Pair it with garlic mashed potatoes, steamed corn, or a fresh salad, and you’ve got a dinner that feels special without a lot of effort.
Ingredient Guide
- Chicken Legs – Dark meat that stays juicy and flavorful when roasted.
- Rosemary – Adds an earthy, pine-like flavor that pairs beautifully with chicken.
- Thyme – A classic Caribbean herb that enhances the savory depth of roasted meats.
- Chives – Offers a mild onion flavor with a fresh, green brightness.
- Onions – Roasted alongside the chicken to build sweetness and body in the pan juices.
- Scallions – Balances the stronger onion flavor with a lighter, aromatic note.
- Garlic – Essential for bold, savory flavor that permeates the chicken.
- Celery – Adds freshness and subtle herb-like flavor.
- Parsley – Brightens the dish and balances the richness of roasted chicken.
- Olive Oil – Helps carry flavors, keeps the herbs fragrant, and crisps the skin.
- Salt and Black Pepper – The backbone of seasoning, used in layers.
- Pimento Peppers – Optional, for the fruity flavor of Scotch bonnet without the heat.
- Bell Peppers – Optional, adding color and sweetness to the roasting pan.
Cooking Notes from the Kitchen
- Always cut small slits in the chicken before roasting so the herbs and spices penetrate deeper.
- If the chicken is browning too quickly, loosely cover the tray with foil to prevent burning.
- Adding potatoes or root vegetables? Cut them small or pre-boil for 10 minutes so they cook evenly.
- Fresh herbs give the best flavor, but dried herbs can work in a pinch—use about half the amount.
- Caribbean green seasoning can replace the fresh herbs (about 2 tablespoons), but still add olive oil, salt, and pepper.
Shopping Made Easy
- Look for fresh chicken legs with thighs attached for the juiciest results. Drumsticks or thighs alone also work.
- Most grocery stores carry rosemary, thyme, and parsley year-round in the fresh herb section.
- If pimento peppers aren’t available, skip them or substitute with a small sweet pepper.
- Olive oil can be replaced with any neutral oil you keep at home, such as canola or sunflower oil.
- Buy onions, scallions, and garlic together—they form the flavor base of most Caribbean dishes.
Oven Roasted Chicken Legs
Ingredients
- 2 sprigs rosemary rough chopped
- 3 tablespoons chives chopped
- 5 sprigs thyme
- 3 small 3–5 onions
- 3 scallions 3–5 tops of the onions
- 6 cloves garlic
- 3/4 tablespoon salt divided
- 3/4 tablespoon black pepper divided
- 2 pimento peppers optional
- 1 stalk celery leaves and stem
- 3 stems parsley
- 1 bell pepper sliced, optional
- 1/3 cup olive oil
- 5 chicken legs with thighs about 3 lbs
Instructions
- Preheat the oven to 400°F (200°C).
- Place half of the salt and black pepper along with all the herbs, onions, scallions, garlic, celery, parsley, pimento peppers, bell peppers (if using), and olive oil into a roasting pan. Mix well to combine, massaging the herbs with your hands to help release their flavors.
- Trim excess fat and skin from the chicken legs. Cut small slits in the thickest parts of the meat.
- Add the chicken legs to the roasting pan and mix thoroughly with the marinade.
- Sprinkle the remaining salt and black pepper directly onto the skin of the chicken.
- Place the roasting pan uncovered on the middle rack of the oven. Roast for 1 hour 10 minutes, basting the chicken with pan juices every 20 minutes. Rotate the pan if necessary for even cooking. For more pan drippings, you can add 1 cup of chicken stock to the roasting pan at the start. Refer to the video below where I share more tips.
- If the chicken begins to brown too quickly, loosely cover with foil.
- Remove from the oven and let rest a few minutes before serving. This recipe is part of my In Season series, where I highlight ingredients that influence our dinners at home. In this case, the herbs and onions all came from my garden.
