Preheat your oven to 375°F (190°C).
Season the chicken legs with salt and pepper on both sides.
In a large oven-safe skillet or a roasting pan, heat the olive oil over medium-high heat. Add the chicken legs and cook until browned on all sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
Stir in the cream of mushroom soup, chicken broth, heavy cream, dried thyme, and dried rosemary. Season with additional salt and pepper if desired. Mix well to combine all the ingredients.
Return the chicken legs to the skillet, coating them with the mushroom sauce.
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