When you’re short on time but still craving a hearty, home-cooked meal, this Roasted Chicken Leg Dinner is here to save the day. It’s a full meal made in one baking dish—no juggling pans, no mess, just bold flavor and wholesome ingredients all roasted to perfection.
What makes this recipe extra special is the rich marinade. A combination of tomato paste, lemon juice, olive oil, and spices infuses the chicken with deep, savory flavor while keeping the meat moist and juicy. As it roasts, the chicken releases its juices, which mingle with the vegetables, creating a natural sauce that’s incredibly tasty and comforting.
Whole Chicken Leg Marinade
Behind every juicy, flavorful chicken is a good marinade—and this one is simple yet bold. It’s a vibrant blend of rich, savory spices with warm, Mediterranean-inspired flavors that truly elevate these roasted chicken legs and make every bite unforgettable.
Here’s What You’ll Need For The Chicken Marinade
- Tomato Paste + Lemon Juice + Olive Oil
- Herbs & Such: Parsley, Fresh Garlic, Fresh Ginger
- Spices: Cumin, Smoked Paprika, Fried Oregano, Red Crushed Peppers
Tips for making this one pan chicken dish.
✅ Use Bone-In, Skin-On Chicken Quarters
They stay far juicier than boneless cuts and the skin adds incredible flavor and texture. Four chicken leg quarters equal roughly 2 lb (1 kg), so feel free to use a mix of thighs and drumsticks—just aim for a total of about 2 lb/1 kg of chicken. I do not recommend chicken breasts because they tend to dry out when cooked for long temperatures .
✅ Marinate for Maximum Flavor
Let the chicken sit in the marinade for at least 30 minutes, or up to overnight in the fridge. This gives the spices, garlic, and lemon time to really soak into the meat.
✅ Score the Chicken Skin
Make small slits in the chicken legs before marinating—this helps the flavor penetrate deeper and promotes even cooking.
✅ Don’t Skip the Cover-and-Roast Step
Roasting the dish covered for the first 40 minutes locks in moisture, so your chicken stays juicy and tender while the veggies begin to soften.
✅ Crank Up the Heat at the End
Roasting uncovered at a higher temperature during the last 20 minutes gives the chicken golden, crispy skin and lets the vegetables caramelize beautifully.
✅ Toss Veggies in a Bit of Oil + Seasoning
Even though they’ll soak up flavor from the chicken, lightly coating the vegetables in olive oil and spices ensures they roast evenly and taste amazing on their own.
Juicy Roasted Chicken Legs With Potatoes and Veg
Ingredients
FOR THE CHICKEN
- 4 Chicken Legs Quarters (thigh + drumstick)
- 2 tablespoons Tomato paste heaping tbsp
- Juice from 2 lemons 6-8 tbsp fresh squeezed lemon juice
- 1/4 cup Parsley, chopped
- 6 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 2 tbsp Olive Oil
- 2 teaspoons Cumin
- 2 teaspoons Smoked Paprika
- 2 teaspoons Dried Oregano
- 1/2 teaspoon Red Crushed Peppers optional (for spice)
- Salt and Pepper, to taste
For The Veg and Potatoes
- 3 Large Carrots
- 1/2 pound Baby Potatoes, cut into 4ths
- 1/2 Onion
- 2 tablespoons Fresh Parsley, chopped
- 1/2 teaspooon Paprika (smoked or regular)
- 1/2 teaspoon Garlic Powder
- Salt and Pepper, to taste
- 1 Lemon thinly sliced to place over the potatoes and chicken
Instructions
- Preheat your oven to 375°F (190°C)
- Marinate the chicken: In a large bowl, add the chicken. Then, mix together tomato paste, lemon juice, parsley, garlic, ginger, olive oil, and all the spices. Rub the marinade all over the chicken leg quarters. Let it marinade for at least 30 minutes (or marinate for up to 24 hours in the fridge for more flavor).
- Prep the veggies: In a large baking dish or sheet pan, toss the carrots, potatoes, and onion with a little olive oil, paprika, garlic powder, salt, and pepper.
- Assemble the dish: Nestle the marinated chicken on top of the vegetables. Lay thin slices of lemon over and under each piece of chicken
- Roast covered: Cover the baking dish with foil and roast in the oven for 40 minutes at 375°F. This helps the chicken stay juicy and tender.
- Roast uncovered: Remove the foil, increase the oven temperature to 400°F, and roast for another 20 minutes, or until the chicken is golden and fully cooked through with a crispy skin.
- Finish with lemon: Once out of the oven, drizzle the dish with a little fresh lemon juice and lemon zest for a bright, zesty finish. Let the chicken rest for 5 minutes before serving to keep it juicy.
Video
Notes
They stay far juicier than boneless cuts and the skin adds incredible flavor and texture. Four chicken leg quarters equal roughly 2 lb (1 kg), so feel free to use a mix of thighs and drumsticks—just aim for a total of about 2 lb/1 kg of chicken. I do not recommend chicken breasts because they tend to dry out when cooked for long temperatures . ✅ Marinate for Maximum Flavor
Let the chicken sit in the marinade for at least 30 minutes, or up to overnight in the fridge. This gives the spices, garlic, and lemon time to really soak into the meat.
Nutrition
What to serve with roast chicken legs?
Roast chicken legs are incredibly flavorful and filling on their own, especially when paired with hearty veggies like potatoes and carrots—but if you’re looking to round out your meal or impress guests, there are plenty of delicious sides that pair perfectly with this dish!
🥗 Fresh Salad – Add a bright, crunchy element to your plate with something fresh like a Radish Avocado Salad or Herbaceous Detox Cucumber Salad.
🧄 Roasted Garlic Hummus or White Bean Dip – Serve with gluten-free flatbread or veggies for a light starter or side. My edamame hummus is always a crowd-pleaser.
🍋 Something Tangy or Pickled – A spoonful of my curry sauerkraut adds brightness and cuts through the richness of the roasted chicken.
Whether you’re keeping things cozy or serving guests, these sides will make your roasted chicken leg dinner feel extra special and totally complete!
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