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.
Description
With fresh herbs, garden vegetables, and tender chicken, this oven roasted chicken legs recipe is a comforting, flavorful dish perfect for weeknight dinners or Sunday lunch. Inspired by Trinidad and Tobago’s beloved “bake chicken,” this version uses rosemary, thyme, parsley, and garlic for layers of island flavor, while staying true to a simple roasted chicken you can enjoy year-round. Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.
Ingredients
Instructions
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.
Source:www.caribbeanpot.com
