In a medium bowl, combine the juice and zest of two fresh lemons, minced garlic, olive oil, chopped rosemary, and thyme. Add salt and freshly ground pepper to taste. Whisk everything together until well blended.
Place the chicken legs in a shallow dish or a large resealable plastic bag. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Let it marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavor penetration.
Set your oven to 425°F (220°C), allowing it to fully preheat while the chicken soaks up the marinade.
Line a baking sheet with parchment paper or foil for easy cleanup. Lay the chicken legs skin-side up, spacing them apart to ensure even cooking and crispy skin.
Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Halfway through, baste the chicken with the pan juices for extra flavor and moisture.
Once cooked, let the chicken rest for 5 minutes before serving. This helps the juices redistribute, keeping the meat tender. Garnish with additional fresh herbs if desired.
