For me chicken legs are something that I enjoy fall-apart tender. I like the skin crisp, and the bone to almost pull-out of the leg when you pick it up. I roast mine at 400ºF until they reach this point (usually an hour and a half +/-). The leg bone should be easy to wiggle. All of the collagen in the extensive leg connective tissue will melt and coat everything into finger-licken' goodness. I generally roast the legs on a bed of thinly sliced onions which are stirred midway to coat them with the juice and fat. They caramelize, and can be served with the chicken spooned into a baked potato - fat, juice, onions, and all. Only thing I season with is S&P - sometimes a bit of oregano and a squeeze of lemon if I feel fancy.
EDIT: If I have a whole bird (which I usually do), I butcher it into leg quarters and a bone-in breast. The breast I put into the pan with the legs and onions after about 45 minutes, then remove it once the thickest part reaches 160ºF.
This is the way I always roast whole birds... in pieces. Of course just the legs are also great!
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver