Roast chicken legs are the sort of meal you can throw together with minimal fuss, yet the results always taste like you’ve put in far more effort than you actually have. Whether it’s a chilled evening at home, a Sunday lunch, or a midweek pick-me-up, roast chicken legs are the kind of comfort that never goes out of fashion.
I find roast chicken legs incredibly rewarding because they’re wonderfully forgiving. Unlike whole chickens, which require careful timing and constant checking, chicken legs just get on with the job in the oven. Their natural fat keeps them juicy, their skin crisps up irresistibly, and they happily sit atop whatever vegetables you fancy, letting their savoury juices trickle down to create something magical. When dinner more or less cooks itself, it feels like a small victory.
What really makes this dish sing is the bed of vegetables — a colourful base that not only supports the chicken but also turns into a flavourful side in its own right. Red onions soften into sweetness, carrots become caramelised and tender, courgettes mellow beautifully, and potatoes soak up absolutely everything. And then there are the vine tomatoes. They burst gently during roasting, releasing their sweet, tangy juices, which mingle with the seasoned chicken drippings below. By the time the tray comes out of the oven, you have a harmonious mix of roasted veg that tastes like it belongs in a farmhouse kitchen.
The fragrance that fills the house is another bonus. There’s nothing quite like the aroma of roasting chicken — it’s homely, welcoming, and slightly nostalgic. The vegetables add their earthy notes, and the tomatoes bring brightness. Even before you take that first bite, you know you’re in for a comforting meal.
What I particularly love about serving roast chicken legs is how versatile they are. A single tray can be adapted to the seasons or to whatever you have lurking in the vegetable drawer. In winter, parsnips, leeks, and squash make wonderful companions. In summer, aubergines, peppers, and fennel add lightness and lift. And you can always adjust the herbs and spices to match your mood — a sprinkle of paprika for warmth, rosemary for rustic charm, lemon zest for freshness, or garlic for richness.
When it comes to plating, I like to spoon a generous helping of vegetables onto the plate, ensuring a few blistered vine tomatoes are included. Then I place the chicken leg on top, letting the juices run through the veg. It’s rustic, unfussy, and exactly the sort of food that invites you to sit down, slow down, and really enjoy what’s in front of you. A crack of black pepper, maybe a sprinkle of fresh herbs, and you’re ready to tuck in.
To round out the meal, here are some suitable and popular side dishes that pair wonderfully with roast chicken legs:
- Creamy mashed potatoes
- Buttery green beans
- Steamed tenderstem broccoli
- Crisp roast potatoes
- Garlic bread
- Simple green salad with vinaigrette
- Cauliflower cheese
- Lemon and herb couscous
- Buttered baby corn
- Yorkshire puddings
- Herbed rice pilaf
- Warm crusty baguette slices
- Coleslaw
- Roasted asparagus
Roast chicken legs might be simple, but that’s their charm. They prove that good food doesn’t need to be complicated — it just needs honest ingredients, a warm oven, and a bit of time. It’s the kind of dish that brings comfort without pretension, perfect for feeding family, friends, or simply yourself after a busy day. Enjoy every bite.
Roast Chicken Legs
Ingredients
- 8 medium chicken legs thigh and drumstick attached
- 4 tbsp olive oil
- 1½ tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 6 cloves garlic crushed
- 1 large red onion sliced
- 3 medium carrots cut into chunks
- 3 medium courgettes sliced
- 4 medium potatoes diced
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 vine cherry tomatoes
- 3 sprigs fresh rosemary
- 1½ tsp dried thyme fresh thyme sprigs
- 1 large lemon juice only
Instructions
- Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Place the onion, carrots, courgettes, potatoes, and bell peppers in a large roasting tray.1 large red onion, 3 medium carrots, 3 medium courgettes, 4 medium potatoes, 1 medium red bell pepper, 1 medium yellow bell pepper
- Drizzle with 3 tbsp olive oil, season with salt, pepper, rosemary, and thyme, and toss well.4 tbsp olive oil, 3 sprigs fresh rosemary, 1½ tsp dried thyme
- Arrange the vine tomatoes on top or to one side of the tray.1 vine cherry tomatoes
- Pat the chicken legs dry.
- Rub them with the remaining 1 tbsp olive oil, salt, pepper, paprika (if using), crushed garlic, and lemon juice.8 medium chicken legs, 1½ tsp salt, 1 tsp black pepper, 2 tsp paprika, 6 cloves garlic, 1 large lemon
- Lay the chicken legs directly on top of the vegetables so their juices drip down as they roast.
- Roast in the oven for 45–55 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 75°C (165°F).
- Stir the vegetables halfway through cooking for even roasting.
- Let the chicken rest for 5 minutes.
- Serve 2 roast chicken legs per person on a generous bed of roasted vegetables with blistered vine tomatoes.
18 comments
perfect
So easy to make and the taste is clean and amazing both hot and cold.
Beautiful aroma in the kitchen while cooking.
Absolutely delicious! The chicken was perfectly cooked and the vegetables soaked up all the juices.
Quick to prepare and utterly satisfying.
The roast vegetables paired perfectly with the chicken.
So tasty and easy to make.
A real crowd-pleaser; everyone asked for seconds.
Perfect for a comforting midweek meal.
One of the best tray-bakes I’ve ever made — will make it again soon.
Loved it! Will definitely make again for family dinners.
My family absolutely loved it, especially the roasted carrots and potatoes.
I added extra garlic and it made it even better!
Simple, wholesome, and full of flavour.
This recipe is a winner — easy, tasty, and no fuss.
The skin was golden and crispy, and the tomatoes were lovely and sweet.
Juicy chicken, tender vegetables, and those vine tomatoes were amazing.
Two chicken legs per person were generous and filling.