• 12 chicken legs (drumsticks)
    • 1 teaspoon dried oregano leaves
    • 1/2 teaspoon dried thyme
    • 1 teaspoon coriander
    • 1 teaspoon smoked paprika
    • salt and pepper
    • 3 clove garlic, minced
    • 2 tablespoons extra virgin olive oil
    • 2 tbsp lemon juice
    • 4 slices of lemon for garnishing
    • 1 tsp fresh parsley, chopped
  1. In a big container/bowl, season (chicken legs) drumsticks with dried oregano, dried thyme, coriander, smoked paprika, salt, pepper, and garlic.
  2. Pour olive oil and lemon juice over the chicken legs. Toss everything very well. Marinate overnight.
  3. Preheat oven to 425F. Line a baking sheet with parchment paper.
  4. Place the chicken pieces in a baking sheet.
  5. Roast for 30 minutes or so until it begins to brown.
  6. Flip pieces and bake a remaining 10-15 minutes or until the chicken legs get an internal temperature of 165ºF.
  7. Garnish with lots of fresh parsley and slices of lemon.