Roast Chicken Legs – Easy :)

Roast chicken legs, before putting it in the oven

Here’s a tried & true recipe for roast chicken legs. Easy prep time, and no fuss.


  • Chicken legs (thigh & drumstick)
  • Garlic salt (you can buy this from herb rack at a supermarket, no idea how to make it yourself, salt + garlic?)
  • Pepper
  • Rosemary (optional)
  • Thyme (fresh/dried)
  • Ginger (roughly size of a thumb)
  • Cherry tomatoes
  • Small potatoes in its skin
Roast chicken legs, before putting it in the oven

Roast chicken legs, before putting it in the oven

How to

  1. Score the chicken by cutting 3 diagonal lines across the top part (I also usually remove bits that are too fatty)
  2. Cut the ginger into thick slices and smash it with the flat side of your knife
  3. Marinade the chicken by rubbing garlic salt, ginger, rosemary, thyme and pepper into it. Be generous with your seasoning 🙂
  4. The longer you marinade, the more the seasoning will seep into the meat. I usually leave it for at least an hour.
  5. Wash the potatoes and put them in boiling till they are half cooked in salt or chicken stock (use a fork to poke through it to tell, it should be quite easy to poke in with some resistance).
  6. When potatoes are done, cut them into half and slip a small cube of butter into its middle.
  7. Plonk the chicken into a casserole dish or baking dish, put the tomatoes and tomatoes next to it.
  8. Put it in the oven, 180 degrees, for 45 minutes (I’m using a microwave oven that turns into a convection oven, so no pre-heating needed)
  9. And you’re done!

Takes only about an hour or so to do, plus prep time. And tastes super fine!


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  • Photo for header is by emilyvalenza, from Flickr, used under CC license
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