Baked Chicken Legs

Baked chicken legs are crispy on the outside, juicy on the inside, and impossibly easy to make. Simple seasonings and the right baking technique create restaurant quality chicken right in your home oven.

Why You’ll Love This Recipe

These chicken legs deliver all the satisfaction of fried chicken without the mess and effort of deep-frying. The skin crisps up beautifully in the oven while the meat stays incredibly juicy and tender. Minimal prep means you can have dinner on the table in less than an hour with very little hands-on time.

The seasoning blend is simple but flavorful, letting the natural taste of the chicken shine through. They’re perfect for meal prep, weeknight dinners, or feeding a crowd. Plus, dark meat chicken is more forgiving than white meat, staying moist even if slightly overcooked.

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Ingredients You’ll Need

• 8 chicken legs (drumsticks), skin-on
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika (smoked paprika adds extra flavor)
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp honey (optional, for a hint of sweetness)

Skin-on chicken is essential for crispy results. Skinless chicken legs will be tender but won’t have that satisfying crunch.

Why These Ingredients Work

Olive oil helps the skin crisp up while keeping the meat moist and adding richness. Garlic powder and onion powder provide savory depth without overpowering the chicken’s natural flavor.

Paprika adds color and a subtle smokiness, especially if you use smoked paprika. Oregano brings an herbal note that complements poultry beautifully.

Salt and pepper enhance all the other flavors and help draw moisture to the surface for crispier skin. Lemon juice adds brightness and helps tenderize the meat. A touch of honey balances the savory seasonings with subtle sweetness and promotes browning.

Essential Tools and Equipment

• Baking sheet or roasting pan
• Wire rack (optional but recommended)
• Large bowl for marinating
• Meat thermometer
• Basting brush (optional)

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, pepper, lemon juice, and honey if using. Add the chicken legs and toss to coat evenly. For best results, cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.

Step 2: Prepare for Baking

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top if you have one. The rack allows air to circulate around the chicken for even crisping.

Step 3: Arrange the Chicken

Place the marinated chicken legs on the rack or directly on the baking sheet, leaving space between each piece. This prevents steaming and promotes crispy skin.

Step 4: Bake

Bake for 35-45 minutes, until the skin is golden brown and crispy and the internal temperature reaches 165°F when measured at the thickest part of the leg. For extra-crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.

Step 5: Rest and Serve

Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful.

You Must Know

Always use a meat thermometer to check doneness. The internal temperature should reach 165°F at the thickest part of the leg, away from the bone. Visual cues can be deceiving, and undercooked chicken is unsafe while overcooked chicken is dry. Also, let the chicken come to room temperature for 15-20 minutes before baking for more even cooking.

Personal Secret: Pat the chicken legs completely dry with paper towels before seasoning. Moisture on the surface prevents the skin from crisping properly.

Pro Tips & Cooking Hacks

• Use a wire rack to elevate the chicken for air circulation and crispier skin
• Don’t overcrowd the pan—leave space between pieces
• Flip the chicken halfway through for even browning on all sides
• Increase oven temperature to 450°F for the last 5 minutes for extra crispiness
• Save pan drippings to make gravy or to toss with roasted vegetables

Flavor Variations & Suggestions

Make them barbecue-style by brushing with BBQ sauce during the last 10 minutes of baking. Try a Mediterranean blend with lemon, oregano, and garlic. Go Asian-inspired with soy sauce, ginger, and sesame oil. Make them spicy with cayenne pepper and hot sauce. Add fresh herbs like rosemary or thyme to the marinade for aromatic flavor.

Make-Ahead Options

Marinate the chicken up to 24 hours ahead for deeper flavor. Baked chicken legs keep well in the refrigerator for up to four days and reheat beautifully. They’re also delicious served cold or at room temperature, making them perfect for picnics or lunchboxes.

What to Serve With Baked Chicken Legs

Roasted vegetables like Brussels sprouts, carrots, or green beans are perfect sides. Mashed potatoes or rice soak up any pan juices nicely. A crisp coleslaw adds refreshing crunch. Cornbread or dinner rolls round out the meal wonderfully.

Allergy Information

This recipe is naturally gluten-free and dairy-free. For a lower-sodium version, reduce the salt and use low-sodium seasonings.

Storage & Reheating

Store leftover chicken in an airtight container in the refrigerator for up to four days. Reheat in a 350°F oven for 10-15 minutes to maintain crispiness. The microwave works but will soften the skin. Cold chicken legs make great additions to salads or sandwiches.

Why isn’t my chicken skin crispy?

Make sure the chicken is completely dry before seasoning. Using a wire rack also helps, as does a high oven temperature.

Can I use bone-in, skin-on thighs instead?

Absolutely! Thighs cook in about the same time and work perfectly with this method.

How do I prevent the chicken from drying out?

Don’t overbake. Use a meat thermometer and pull the chicken once it reaches 165°F.

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