Oven-baked chicken legs are juicy, tender, and packed with flavor. With crispy skin and a mouthwatering blend of spices, this recipe is a simple, delicious dinner option that the whole family will love.
Why You’ll Love This Recipe
- Easy to make: Minimal prep work and straightforward steps.
- Crispy and juicy: Perfectly cooked with a crispy skin and tender meat.
- Budget-friendly: Chicken legs are affordable and readily available.
- Customizable: Easily adapt the seasoning to suit your tastes.
- Great for meal prep: Stores well for leftovers and reheating.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken legs (drumsticks)
- Olive oil
- Paprika
- Garlic powder
- Onion powder
- Dried thyme
- Salt
- Black pepper
- Chili powder (optional, for heat)
Directions
- Preheat the oven: Set your oven to 400°F (200°C).
- Prepare the chicken: Pat the chicken legs dry with a paper towel to remove excess moisture.
- Season: In a large bowl, toss the chicken legs with olive oil, paprika, garlic powder, onion powder, thyme, salt, pepper, and chili powder (if using). Ensure each leg is well coated.
- Arrange on a baking sheet: Place the chicken legs on a lined baking sheet with space between each piece.
- Bake: Cook for 35-40 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C) and the skin is crispy.
- Rest and serve: Let the chicken rest for a few minutes before serving to lock in the juices.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
Variations
- Lemon herb: Add lemon zest and rosemary for a fresh twist.
- BBQ style: Brush with BBQ sauce during the last 10 minutes of baking.
- Spicy kick: Add cayenne pepper or hot sauce to the seasoning blend.
- Honey garlic: Glaze with a honey-garlic sauce for a sweet and savory option.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in the oven at 350°F for 10-15 minutes to crisp up the skin. You can also use an air fryer for a quicker option.
- Freezing: Freeze cooked chicken legs in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
How do I know when chicken legs are done?
Use a meat thermometer to check the internal temperature. It should read 165°F (75°C).
Can I use chicken thighs instead?
Yes! Adjust the baking time as needed since thighs may cook a little faster.
Do I need to marinate the chicken?
No, but marinating for a few hours can deepen the flavors.
What if I don’t have a meat thermometer?
Cut into the thickest part of a leg — the juices should run clear, not pink.
Can I bake chicken legs from frozen?
Yes, but increase the baking time by 15-20 minutes, checking the temperature to ensure they’re cooked through.
Should I cover the chicken while baking?
No, baking uncovered helps the skin get crispy.
Can I make this recipe in an air fryer?
Absolutely! Air fry at 375°F for 25-30 minutes, flipping halfway through.
What sides go well with baked chicken legs?
Try roasted veggies, mashed potatoes, rice, or a fresh salad.
Can I use skinless chicken legs?
Yes, but the skin helps keep the meat juicy. Without it, consider basting the chicken during baking.
How do I prevent the chicken from drying out?
Don’t overcook, and let the chicken rest after baking to retain its juices.
Conclusion
Oven-baked chicken legs are a delicious, versatile dish that’s perfect for any occasion. Whether you’re meal prepping, feeding a crowd, or just craving crispy, flavorful chicken, this recipe delivers every time. Plus, with endless seasoning options and easy storage, it’s a go-to meal you’ll want to make again and again!
Print
Oven Baked Chicken Legs
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4–5 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Oven-baked chicken legs are a simple and delicious meal, perfect for any occasion. With a blend of flavorful spices and a crispy finish, these drumsticks are sure to be a hit at your dinner table.
Ingredients
- 8–10 chicken drumsticks (approximately 3.5–4 pounds)
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
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Preheat the Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
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Prepare the Chicken: Pat the drumsticks dry with paper towels to remove excess moisture. This helps achieve a crispy skin.
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Season the Chicken: In a large bowl or resealable plastic bag, combine the olive oil, kosher salt, garlic powder, paprika, brown sugar, dried oregano, ground cumin, crushed red pepper flakes, and black pepper. Add the drumsticks and toss until they’re evenly coated with the seasoning mixture.
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Arrange on Baking Sheet: Place the seasoned drumsticks on the prepared baking sheet in a single layer, ensuring they aren’t touching each other.
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Bake: Bake in the preheated oven for 20 minutes. Remove from the oven, flip each drumstick, and continue baking for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
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Rest and Serve: Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley or cilantro if desired.
Notes
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For extra crispy skin, place the drumsticks under the broiler for 2-3 minutes after baking, keeping a close eye to prevent burning.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
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