Oven-Roasted Jerk Chicken Legs with Lime and Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken legs coated with a dry jerk spice rub infused with lime zest and dried thyme, roasted until crispy and flavorful. This Caribbean recipe, ready in about 50 minutes, pairs chicken legs, garlic powder, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Caribbean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, mix 1 tablespoon garlic powder, 1 tablespoon cayenne pepper, 2 teaspoons onion powder, 2 teaspoons dried thyme, 1 teaspoon ground allspice, 1 tablespoon brown sugar, 1 tablespoon lime zest, 1 1/2 teaspoons salt, and 1 teaspoon black pepper to create a dry jerk rub.
  2. Step 2: Pat 8 chicken legs dry with paper towels and rub evenly with 2 tablespoons olive oil.
  3. Step 3: Generously coat chicken legs with the jerk spice rub, massaging it under the skin where possible for deeper flavor.
  4. Step 4: Place chicken legs on a foil-lined baking sheet spaced apart and roast in the preheated oven for 35-40 minutes until the skin is crisp and the internal temperature reaches 165°F.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving to keep the meat juicy and tender.

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