Chicken Legs with Rosemary and Thyme
4 servings
60 minutes
Chicken legs with rosemary and thyme are an exquisite dish of Italian cuisine that harmoniously combines the tenderness of meat and the aroma of Mediterranean herbs. Traditionally, such recipes were prepared in Italian villages where rosemary and thyme were key elements in cooking. Baked in the oven with garlic, lemon juice, and olive oil, the legs acquire a golden crust and a rich flavor with light citrus notes. The dish is suitable for both everyday dinners and festive tables, delighting with its rich aroma and appetizing appearance. Served hot, drizzled with the juices left after baking, it becomes juicy and even more flavorful. It pairs perfectly with crispy baguette or a light vegetable garnish.
1
Wash the legs, rub with salt and pepper. Slightly pull back the skin and fill the pockets with a mixture of garlic, lemon juice, rosemary, and thyme. Place the prepared legs in a foil-lined dish, top with the remaining herb mixture, drizzle with olive oil, and cover with another sheet of foil. Pinch the edges.
- Chicken legs: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 4 cloves
- Lemon juice: 1 tablespoon
- Rosemary: 3 stems
- Thyme: 3 stems
- Olive oil: 2 tablespoons
2
Preheat the oven to 200 degrees.
3
Place the dish in the oven and bake for 30 minutes. Then remove the top layer of foil and bake for another 20 minutes.
4
Serve, drizzled with the juice left from roasting.
- Lemon juice: 1 tablespoon