Baked Chicken Legs

Chicken legs are a great source of lean protein. They can also be a time-saver since the skin doesn’t need to be removed before cooking. These baked chicken legs are juicy, tender, and flavorful. And 6 ingredients are all you need to make this simple dinner.

Table of Content

• Why make these chicken legs
• Ingredients and substitutes
• Baked chicken legs recipe
• Tips for success
• Variations
• More baked chicken recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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If you like roast chicken, then this is my busy weekday chicken. It's quick and easy and ready in less than an hour. Also, chicken thighs and legs are a great, inexpensive way to add new nutrients to your diet. Add a little spice and bake in the oven, and you have an easy weeknight meal.

Why make these chicken legs

• This is a very easy recipe that makes for a tasty, healthy lunch in no time at all.
• These chicken legs bake in about 40 minutes and produce a tender juicy chicken leg.
• Also, the marinade itself uses simple pantry staples and anything you don't have can be omitted or substituted. Double the marinade and save some for later. They are great over roasted or baked potatoes, cauliflower, and other baked veggies.
• In addition, the oil and spices create very flavorful pan juices on the baking sheet that eleminate the need for sauce. It goes well over rice or with some rustic bread like my no-knead crusty bread or whole wheat raisin bread, baguette, or beer bread.
• It is important that you thaw the chicken well before you start cooking. There is nothing worst than to cook the whole dish only to eat tough rubbery chicken.
• Today, I served it with Hasselback potatoes. But, you can also serve them with mashed potatoes,  roasted potatoes, side salad, and crusty bread for a complete meal.
• Leftovers keep well in ziplock or freezer bags for up to a month. So, this is the perfect recipe to make large batches for meal prep.

Ingredients and substitutes

• Chicken - Today, I am using bone-in chicken legs. And yet, chicken thighs would work just as well. You can also use this marinade to cook a butterflied whole chicken. And, even if you do not want to eat the skin, I suggest you bake it skin-on, as that protects the chicken from drying out. The marinade works well with chicken breast too but you will need to adjust the cooking time.
• Paprika - I've used hot paprika for a little kick, but you can also use sweet smoked paprika. Or, you can also use cajun spice instead of paprika - see my baked cajun chicken thighs.
• Garlic - I am using powder since fresh garlic can burn on the chicken.
• Onion - Again, it is best to use powder since we want to bake the chicken without excess moisture.
• Herbs - I am using dried oregano and dried thyme. These will not burn in the oven and they add a strong boost of flavor.

Baked chicken legs recipe

• Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.
  Pro tip - Frozen or wet chicken will result in too many juices during cooking which will stew rather than bake the chicken.
• Oven - Preheat the oven at 400°F / 200°C / Gas Mark 6 for at least 10 minutes.
  Pro tip - A hot oven will give a crispy skin and keep those juices in.
• Prep pan - Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Spray the baking sheet or sheet pan with cooking spray to prevent the chicken from sticking.
  Pro tip - This chicken has wonderful pan juices, so make sure you have no holes in the foil.

• Marinate - Combine all the marinade ingredients in a small bowl. Then, place the chicken legs on the baking tray. Do not crowd the pan. Using a pastry brush, marinate the chicken on all sides.
  Pro tip - Alternatively, this marinated chicken can be kept in a bowl in the fridge for up to 12 hours. Thaw an hour before baking.
• Bake the chicken for 40 to 45 minutes until the top is golden and the chicken is cooked through. When done, the internal temperature reaches 165°F in the thickest part of the chicken on a meat thermometer.
  Pro tip - Chicken is done when you cut the inside and it is no longer pink and the juices will run clean.
• I like to serve these with a squeeze of lemon and garnish with parsley.

Tips for success

• Do not cook chicken that's still partially frozen as it will bake tough and dry. Make sure to thaw to room temperature.
• Leave the skin on for these chicken legs as it will keep the chicken moist and tender.
• Apply the marinade below the skin well so even if you do not eat the skin the marinade will flavor it through and through. 
• And make sure to wipe dry the chicken to prevent it from stewing rather than baking.
• This marinade with work for up to 3 lbs  or 10 chicken legs.
• Bake the chicken uncovered so the top gets nice and golden. Cooking it covered will result in too many pan juices.
• Leftovers will keep in the fridge for up to 5 days and can be used in sandwiches, wraps, and burritos. You can also freeze these drumsticks for up to a month in freezer-safe bags. Perfect for lunch box or meal preps. 

Variations

• Seasonings - If you don't like any of these spices used you can also use other seasonings too. For example, try 2 tablespoon of cajun seasoning or curry powder. Italian seasoning with a combination of dried oregano, rosemary and thyme are also a great combination with chicken.
• Spicy baked chicken legs - If you love spicy chicken, try adding a teaspoon of cayenne pepper or Sirarcha sauce to the marinade.
• Honey and soy chicken legs - Try my baked honey soy chicken, which uses honey and soy sauce in the marinade.
• Honey mustard chicken legs - Is also a wonderful combination with chicken.
• Airfryer chicken legs - Place the marinated chicken legs in the air fryer basket at 400 F - Bake for 15 mins. Then, turn them over and bake 15 mins more.

More baked chicken recipes

• Baked Chicken Drumsticks recipe
• Baked Chicken Thighs
• and Baked Honey Soy Chicken
• Simple Easy Lemon Butter Baked Chicken
• Baked Cajun Chicken Thighs
• Crispy Chicken Recipe Baked
• Tandoori Chicken (Oven-Baked)
• Baked Honey Mustard Chicken
• Indian Baked Chicken Curry
• See all chicken recipes

Frequently asked questions

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