Roasted Chicken with Lemon and Herbs
Juicy roasted chicken legs with bright lemon, sweet tomatoes, and fresh herbs. A quick and easy weeknight dinner that's full of flavor.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 4 whole chicken legs
- 1 large lemon
- 1 cup cherry tomatoes
- 2 tablespoons fresh dill
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- 1
Preheat oven to 425°F (220°C). Pat the 4 chicken legs dry with paper towels and season all over with 1 tsp salt and a few grinds of black pepper.
- 2
Slice 1 large lemon into thin rounds. In a baking dish, arrange the lemon slices and 1 cup cherry tomatoes, then place the chicken legs on top.
- 3
Drizzle everything with 2 tbsp olive oil and roast for 25–30 minutes, until the chicken is golden and cooked through (juices run clear when pierced).
- 4
Sprinkle with 2 tbsp chopped fresh dill and let rest for 5 minutes before serving. Spoon the pan juices over the chicken.
Tools you’ll need
- baking dish
- knife
- cutting board
- paper towels
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