Start by cleaning the ends of your chicken legs. To do this, cut through the skin at the small end of the leg – just below the joint – then push the skin down and clean bone with a knife. It’s also helpful to have scissors to cut and trim up the tendons. Finally, cut the end joint off (be very careful when doing this, and you can also skip this step if you like).
Place your prepped chicken legs upright in a roasting pan along with a sliced onion and several cloves of garlic. Drizzle red wine over everything, and add enough to fill the pan about a quarter of an inch. Next, drizzle with olive oil, balsamic vinegar, and lemon juice. Finally, season with cumin, salt, and pepper, and add a good amount of rosemary, thyme and parsley.
When the chicken is ready, bake at 425 degrees for 30 minutes, then baste, reduce the heat to 350 degrees and bake for another 30 minutes to one hour.
When the chicken is cooked and has a nice color, let it rest for a bit, then serve and enjoy.