Oven-Roasted Jerk Chicken Legs with Lime and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken legs coated with a dry jerk spice rub infused with lime zest and dried thyme, roasted until crispy and flavorful. This caribbean ready in about 50 minutes pairs chicken legs, tablespoon garlic powder, tablespoon 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.

Frequently asked questions

How long does Oven-Roasted Jerk Chicken Legs with Lime and Thyme take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Jerk Chicken Legs with Lime and Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken legs from drying out.

Can I substitute ingredients in Oven-Roasted Jerk Chicken Legs with Lime and Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Jerk Chicken Legs with Lime and Thyme for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Jerk Chicken Legs with Lime and Thyme?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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