- 1 tablespoon herbs de Provence
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 pounds chicken legs, split
How to make this recipe
In a medium bowl, stir together the herbs de Provence, lemon juice, oil, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Toss the chicken with the marinade and let stand while oven preheats.
Preheat the oven to 425°F.
Place chicken along with the marinade on a baking sheet and roast until golden and cooked through, 40 to 45 minutes. Season to taste with salt and pepper and serve.