Roasted Chicken Legs with Lime
These roasted chicken legs with lime are delicious, packed with flavor and very easy to make and I only used a few ingredients. If you prefer, you can use chicken thighs instead.
- 8 chicken drumsticks (skin on)
- 2 tablespoon olive oil
- Juice of 1/2 lime
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- Salt and pepper
- 1 1/2 limes (sliced)
- Fresh cilantro for garnish
- Marinate chicken: Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a large bowl. Stir in olive oil, lime juice and cumin. Toss chicken within marinade until coated. Cover, put in the fridge and marinate for at least 1 hour.
- Position a rack in the center of the oven and heat at 425°F.
- Place the chicken on a baking sheet and roast for about 15 minutes. Take the baking sheet out the oven and place the lime slices on top of the chicken evenly.
- Continue roasting until the chicken is cooked through, about 40 minutes more and serve.
I had some extra chicken legs thawed in the refrigerator that I didn’t use when I recently made my chicken soup while I was sick. I still wasn’t feeling well and I needed something simple and easy to make using the ingredients that I already had at home, as I still wasn’t feeling up to going to the supermarket.
So, I was thinking all night what I could make with them and the result were these roasted chicken legs with lime. This is a delicious and simple recipe that you can make for a weeknight meal or for a party.
Ingredients You'll need
The printable recipe card with exact amounts and cooking directions is below.
Chicken: I like to use chicken legs for this recipe, but feel free to replace it with chicken thighs or breast.
Oil: I used olive oil, but you can replace it with butter or coconut oil.
Vegetables: Garlic and Limes
Spices: Cumin, salt and pepper.
Cilantro: To garnish before serving, it can be replace with parsley.
How to Make this Dish
- Marinate chicken: Mince and mash garlic to a paste with ½ teaspoon salt, then transfer to a large bowl. Stir in olive oil, lime juice and cumin. Toss chicken within marinade until coated. Cover, put in the fridge and marinate for at least 1 hour.
- Position a rack in the center of the oven and heat at 425°F.
- Place the chicken on a baking sheet and roast for about 15 minutes. Take the baking sheet out the oven and place the lime slices on top of the chicken evenly.
- Continue roasting until the chicken is cooked through, about 40 minutes more and serve.
