Grate the rind of the lemon and drain its juice. Combine the herbs and spices, lemon juice and half the vegetable oil and smear the mixture on the chicken legs well on all sides. It's good to remove the skin. Let them marinate in a cool area for 30 minutes.
Clean the carrots and leeks and cut them into rings. Put the legs in an oven dish, spread the vegetables around them, top with the remaining oil.
Sprinkle with the lemon zest, making sure to have most of it land on the carrots and pour about 1 cup of water over everything.
Bake at 482°F (250 °C), for about 30-35 minutes, put foil on it for the first 15 minutes of cooking.