Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 minutes or up to 6 hours.
Preheat the oven to 450 degrees F.
Place the chicken legs on a baking sheet and roast until the juices run clear, 20 to 30 minutes.
Recipe courtesy of Ree Drummond