Baked chicken legs create a budget-friendly dinner that tastes way bigger than the effort. The crispy skin, juicy meat, and almost no prep make it a simple, flavorful family meal.
Ingredient Notes
- Chicken Legs: For the best results, choose bone-in, skin-on chicken legs, which stay juicy while the skin crisps up beautifully in the oven.
- Spices: This baked chicken leg recipe can easily be modified to what you’re serving or have on hand.
- While fresh rosemary and parsley add lovely flavor and color, they can be swapped for dried herbs and it’ll be just as delicious.
- Paprika can be swapped for smoked paprika for a deeper smoky flavor.
- Variations: Add a pinch of onion powder, swap the herb blend for Italian seasoning, or use a pinch of cayenne for a little kick.
How To Bake Chicken Legs
- Cut away any large chunks of fat if desired (I usually don’t bother).
- Pat the chicken dry with paper towels to remove any excess moisture on the skin.
- Toss the chicken legs with olive oil, garlic powder and herbs.
- Place on a rimmed baking sheet uncovered and bake until the juices run clear and a meat thermometer registers an internal temperature of 165°F.
- Broil 1-2 minutes at the end if desired.
- Pat Chicken Dry: Helps the oil and seasonings stick.
- Leave Space Between Legs: Helps them roast, not steam.
- Use a Rack: Helps the skin crisp.
- Watch the Broil: It can brown quickly.
- Crush Dried Herbs: Wakes up their flavor.
- Prep Ahead: Season early and refrigerate until ready to bake.
Save It For Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months.
Reheat in a 350°F oven or air fryer to crisp the skin again instead of using the microwave.
Leftover meat is great in wraps, salads, rice bowls, soups, or chicken salad.
More Easy Chicken Dinners
Did you enjoy this Baked Chicken Legs Recipe? Leave a comment and rating below.
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Preheat oven to 400°F.
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Toss chicken legs with olive oil, rosemary, parsley, garlic powder and paprika. Season generously with salt and pepper.
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Bake 40-45 minutes or until chicken reaches 165°F.
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Broil 1 minute if desired.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 4 months.Â
Calories: 351 | Protein: 21g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 119mg | Sodium: 108mg | Potassium: 261mg | Vitamin A: 170IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course
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