Add the parsley, green onions, oregano, garlic, and red pepper flakes to your food processor. Give it about 10 quick pulses—just enough to get everything roughly chopped.

Next, pour in the olive oil, red wine vinegar, and lemon juice. Blend it all together for about 5 to 10 seconds, just until the herbs are finely minced and everything looks nicely combined. Don’t forget to stop and scrape down the sides if needed!

Scoop out 1/4 cup of that herby goodness into a small bowl, add a few pinches of salt, give it a quick stir, then cover and pop it in the refrigerator to chill.

Now take the remaining herb mixture (you should have about 3/4 cup left) and season it with 1½ teaspoons of salt and ½ teaspoon of pepper—give it a quick mix so it’s ready to work its magic.

Place your chicken legs in a large resealable bag. Pour in the 3/4 cup of seasoned herb mixture, seal the bag while pressing out any extra air, then gently massage the marinade all over the chicken until it’s coated nice and evenly.

Stick the bag in the fridge and let the chicken soak up all that flavor for at least 1 hour—or leave it up to 24 hours if you’ve got the time for max flavor!

Move your oven rack up just one level from the center position. Then preheat the oven to 400°F so it's ready to roast.

Grab a rimmed 18x13-inch baking sheet (a dark-coated one works best!) and give it a good spray with non-stick cooking spray.

Place the marinated chicken legs on the sheet and roast them in the preheated oven for 25 minutes. Then take them out, flip each leg over, and pop them back in.

Continue roasting for another 20 to 25 minutes, or until they’re cooked through and the thickest part reaches 165°F. Golden, juicy perfection coming right up!