If you have a bag of frozen chicken legs in your freezer and don't know what to do with them, consider roasting them. Like a whole roasted chicken, roast chicken legs are tender and juicy but they cook much more quickly. In addition, the savory dark meat of the chicken legs will be less likely to dry out during the roasting process. Prepare the meat with a simple olive oil and garlic marinade or drizzle the chicken legs with lemon juice for a slightly sweet finish to your chicken.
Place the chicken legs on a covered plate in the refrigerator to thaw if they are frozen. When they are fully thawed, remove any visible lumps of fat or white tendons from the chicken legs as these will become chewy and unpleasant after roasting.
Preheat the oven to 400 degrees Fahrenheit.
Sprinkle the lemon juice over the chicken legs, if you are using it. Alternatively, rub the chicken legs with the chopped garlic if you would like a garlic taste to your chicken and sprinkle coarse salt over them. Then sprinkle thyme over the chicken legs, if you wish to use it.
Drizzle olive oil over the seasoned chicken legs. The olive oil will assist the chicken legs in browning as well as keep them moist during the roasting process.
Place the chicken legs into the baking dish and place the dish into the oven.
Roast the chicken legs for 40 minutes or until the meat juices run clear and the chicken is cooked through.
Remove the dish from the oven and allow it to sit for 10 minutes before you serve the chicken legs. The chicken needs time to rest and re-absorb the hot juices that were released during the roasting process.
Serve the chicken legs hot.