Roasted Garlic Chicken Legs

Marinating the Chicken Legs In a bowl, whisk together the minced garlic, olive oil, salt, black pepper, soy sauce, honey, lemon juice, and paprika. Place the chicken legs in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken legs to ensure they are evenly coated. Place the bag in the refrigerator and let the chicken legs marinate for at least 2 hours, or overnight for maximum flavor.

Preparing the Roasted Garlic Butter Preheat your oven to 400°F (200°C). Wrap the 4 cloves of garlic in aluminum foil and place them in the oven for 25-30 minutes, or until the garlic cloves are soft and golden. Remove the garlic cloves from the oven and allow them to cool. Once cooled, squeeze the roasted garlic cloves out of their skins into a small bowl. Add the softened butter, salt, dried thyme, and dried rosemary to the bowl with the roasted garlic. Mash everything together until well combined. Set the roasted garlic butter aside.

Roasting the Chicken Legs Preheat your oven to 425°F (220°C). Remove the chicken legs from the marinade and place them on a baking sheet lined with parchment paper. Discard the marinade. Roast the chicken legs in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is golden and crispy. Remove the chicken legs from the oven and let them rest for a few minutes.

Finishing Touches Spread a generous amount of the roasted garlic butter onto each chicken leg. Serve the roasted garlic chicken legs alongside your favorite side dishes and enjoy!