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.
