Ingredients:

  • 4 lbs (1.8kg) Bone-in, skin-on chicken legs
  • 2 tsp (10g) Kosher salt
  • 1 tsp (5g) Cracked black pepper
  • 4 tbsp (56g) Unsalted butter, softened
  • 2 tbsp (30ml) Extra virgin olive oil
  • 6 cloves Garlic, minced into a paste
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme leaves
  • 1 tsp Smoked paprika
  • 1 Lemon, cut into wedges
  • 2 tbsp Fresh Italian parsley, chopped

Instructions:

  1. Pat the chicken legs bone-dry using paper towels. Season liberally with the salt and pepper. Let it sit for 10 minutes while you prep the rub.
  2. In a small mixing bowl, combine the softened butter, olive oil, minced garlic paste, rosemary, thyme, and smoked paprika. Mash with a fork until a cohesive compound fat forms.
  3. Preheat your oven to 400°F (200°C). Gently loosen the skin from the meat of each leg with your fingers. Stuff a small amount of the garlic herb butter under the skin, then rub the remaining mixture thoroughly over the exterior of the skin.
  4. Place a wire rack on a large rimmed baking sheet. Arrange the chicken legs on the rack so they are not touching. Roast in the middle rack of the oven for 45 minutes until the skin is mahogany-colored and firm.
  5. Check the internal temperature with an instant-read thermometer; it should reach 165°F (74°C) for a safe temperature. For optimal dark meat texture, it can reach up to 175°F (80°C). Let the chicken rest for 5-10 minutes before serving with lemon wedges and chopped parsley.