These baked chicken legs use simple pantry staples you probably already have in the pantry. And, this recipe gets done in 40 minutes. Today, I served it with Hasselback potatoes. But, you can also serve them with roasted potatoes, side salad, and crusty bread for a complete meal.
If you like roast chicken, then this is my busy weekday chicken. It's made quick and easy in less than an hour.
Table of Content
About this recipe
These chicken legs bake in about 40 minutes. Today, I served them with Hasselback potatoes and sauteed veggies, which also get done at around the same time. So, we had the whole meal ready in less than an hour.
Also, the marinade itself uses simple pantry staples and anything you don't have can be omitted or substituted.
In addition, the oil and spices create very flavorful pan juices that go well with some nice 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.
Ingredients and substitutes
- Chicken - Today, I am using 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.
- Paprika - I've used hot paprika for a little kick, but you can also use sweet smoked paprika. 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.
Video and step by step instructions (pin)
- Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.
Tip - Frozen or wet chicken will result in too much liquid in the finished dish, plus the marinade won't stick to it. - Preheat the oven at 420 F / 215 C for at least 10 minutes before you put the chicken in.
- Next, combine all the marinade ingredients in a bowl. And set aside.
- Line a baking tray with aluminum foil for easy cleanup. Spray or brush the foil with oil.
Tip - This chicken has wonderful pan juices, so make sure you have no holes in the foil. - Then, place the chicken legs on the baking tray. Do not crowd the pan. Using a pastry brush, marinate the chicken on all sides.
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 of the chicken should read 165 F.
Tip - Chicken is done when you cut the inside and it is no longer pink and the juices will run clean.
Frequently asked questions
This chicken will keep in the fridge for a good 4 to 5 days. You can also freeze it for up to a month.
It's better not to add veggies because they will add moisture, which will cause the chicken to stew rather than bake. Having said that, if you want a chicken and veggies casserole, add the chicken to a baking dish with some potatoes, carrot, mushrooms, and parsnips.
Yes, this will make a wonderful meal, chicken with pasta. You can serve boiled pasta on the side or toss it in the pan juices. Make sure to also add a good helping of fresh herbs.
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
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Printable Recipe
Baked Chicken Legs
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Video
Ingredients
- 2 lbs (1 kg) Chicken legs (6 to 8 legs) skin-on
Marinade
- 2 tbsp Olive oil
- ½ tsp Salt
- ½ tsp Black pepper powder
- ½ tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Thyme dried
- ½ tsp Oregano dried
- 1 tsp Chilly Cayenne or paprika
Instructions
- Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.Tip - Frozen or wet chicken will result in too much liquid in the finished dish, plus the marinade won't stick to it.
- Preheat the oven at 420 F / 215 C for at least 10 minutes before you add the chicken in.
- Next, combine all the marinade ingredients in a bowl. And set aside.
- Line a baking tray with aluminum foil for easy cleanup. Spray or brush the foil with oil.Tip - This chicken has wonderful pan juices, so make sure you have no holes in the foil.
- Then, place the chicken legs on the baking tray. Do not crowd the pan. Using a pastry brush, marinate the chicken on all sides.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 of the chicken should read 165 F. Tip - Chicken is done when you cut the inside and it is no longer pink and the juices will run clean.
Recipe Notes
- Never cook chicken that's still partially frozen as it will bake tough and dry. Make sure to thaw to room temperature.
- Use skin on for this chicken recipe as it will keep the chicken moist and tender.
- If you are not going to eat the skin make sure to apply the marinade below the skin as well.
- 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.Â
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jess
These are perfect for my healthier eating goals for the new year!
Taylor Kiser
This is my kind of easy dinner! A great recipe to add to the rotation!
Danielle
This was super simple to make and came out great! Love the flavors and the chicken was so juicy and tender.
Veena Azmanov
Thank you, Danielle. Happy you enjoyed it