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Roasted Chicken Legs with Lemon-Thyme Sauce

Enjoy with Mashed Potatoes and a Salad

An easy meal for the busy weeknight, but also impressive enough to serve your dinner guests.

Roasted Chicken Legs with Lemon-Thyme Sauce


  • 4 chicken legs

  • 2 tbsp paprika

  • 1 tbsp McCormick Montreal Chicken Seasoning

  • 2 tbsp olive oil

  • salt and pepper

For the sauce:

  • 1/4 cup white wine

  • juice from half a lemon

  • 1 tbsp fresh thyme

Step-by-Step Instructions

  1. Place the chicken in a large bowl. Season with the spices. Add the olive oil. Coat evenly using your hands.

  2. Place the chicken legs on a foil-lined baking sheet. Roast in the oven at 450F for 30-35 min (until the meat reaches an internal temperature of at least 165F).

  3. Take the chicken legs out of the oven and let them rest for 5 min to release some juices.

  4. Carefully move the chicken to a plate.

  5. Transfer the accumulated juices left on the cookie sheet to a small frying pan and place on the stove.

  6. Add the white wine, lemon juice and thyme. Bring to boil and cook stirring continuously for 2-3 minutes until the sauce thickens.

  7. Pour over the chicken.

  8. Enjoy with mashed potatoes and fresh salad.

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