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Golden-brown slow-roasted chicken legs on a wooden platter with crispy herb-speckled skin, fresh rosemary and thyme, and lemon wedges arranged alongside.
Stroller Envy

Slow-Roasted Italian Herb Chicken Legs

Gently roasted Italian-herb drumsticks finished in a hotter oven.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Resting 5 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks about 2 1/2 pounds
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 325°F. Pat chicken dry and rub with oil, Italian seasoning, garlic powder, salt and pepper. Arrange on an oven-safe rack over a rimmed sheet pan.
  2. Roast for 60–70 minutes, until chicken reaches at least 165°F away from bone. If needed, continue roasting until it does.
  3. Increase oven to 425°F and roast 10–15 minutes more until skin browns; watch closely near the end. Rest 5 minutes before serving.

Notes

Equipment: rimmed sheet pan, oven-safe wire rack, instant-read thermometer.
Serving size: one of 4 equal portions.
Use an oven temperature of at least 325°F for roasting chicken. Drumsticks often have a more tender texture at 175–185°F even though 165°F is the safe minimum.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.