Prepare for Baked Chicken Legs as you’ve never had them before—tender inside and deliciously crisp outside, all because of an incredible spice blend. Their skin crisps up nicely, and every mouthful is an explosion of flavor – a surefire hit at the dinner table!
The Greatest Chicken Legs, Baked
Let me share my baked chicken legs, which are my husband’s absolute favorite dish. This dish is a true game-changer since it’s simple to make using common cupboard ingredients and has an irresistible taste punch.
Its adaptability is what I like most; these chicken legs, with their crispy exterior and succulent insides, go well with both casual and elegant settings. It’s understandable why this dish is a success at our dinner table every time because every bite is a delicious blend of flavor and comfort!
Ingredients You’ll Need
- Chicken Legs (Drumsticks): 8 pieces of fresh, raw chicken drumsticks.
- Olive Oil or Melted Butter: 2 tablespoons Choose either extra virgin olive oil or melted unsalted butter for coating the chicken.
- Salt: 1 teaspoon
- Black pepper: 1 teaspoon
- Garlic Powder: 1 teaspoon (Garlic powder for a hint of garlic flavor)
- Onion Powder: 1 teaspoon (Onion powder for a subtle onion flavor.)
- Paprika: 1 teaspoon (for a touch of color and mild flavor.)
- Optional Herbs (Thyme or Rosemary): 1 teaspoon dried or a few fresh sprigs ( Optional thyme or rosemary for added flavor.)
How To Make Baked Chicken Legs
Make The Marinade
The first step in making these baked chicken legs is to make a tasty marinade. Add a little smoked paprika, fresh rosemary, thyme, chopped garlic, and olive oil to the mixture.
Marinate The Chicken Legs
Now, completely submerge the chicken legs in the just-prepared marinade. After that, give them around 30 minutes to marinate. Although a little rest at room temperature is effective, refrigeration is the best option.
Arrange on a baking sheet.
For easier cleanup, line a baking sheet with parchment paper or aluminum foil.
Put the baking sheet on top of a wire rack. This guarantees uniform cooking of the chicken by allowing the heat to go throughout it.
Make sure the chicken legs are not in contact with one another when you arrange them on the wire rack.
Bake:
Bake for 35 to 45 minutes in a preheated oven, or until the skin is crispy and golden brown and the interior temperature reaches 165°F (74°C).
For consistent cooking, rotate the chicken legs halfway through the baking period.
Expert Tips
Before marinating, pat the chicken dry; this will help the skin bake up extra crispy.
Your chicken will get more tasty the longer it marinates, so don’t rush the process.
Check the doneness of the chicken using a thermometer; it’s done when the internal temperature hits 165°F (74°C).
After baking, let the chicken a few minutes to rest so that the liquids may re-distribute and create soft, juicy flesh.
Try using skinless chicken legs for a healthy option; the herb marinade will still make them taste great!
Storage
Any leftover chicken legs can be kept in the refrigerator for up to three days in an airtight container. Warm the food again in the oven at 350°F (175°C). This preserves the crispness more effectively than using a microwave.
Baked Chicken Legs
Ingredients
- 8 chicken legs drumsticks
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Optional: 1 teaspoon dried thyme, rosemary, or chili powder for additional flavor
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve crispy skin on the chicken legs.
Prepare the Chicken:
- Pat the chicken legs dry with paper towels. Removing excess moisture is crucial for getting the skin crispy.
- Place the chicken legs in a large mixing bowl or a resealable plastic bag. This will make it easier to coat them evenly with the seasoning.
Season the Chicken:
- Drizzle the olive oil or melted butter over the chicken legs. The fat helps the seasoning stick and contributes to crispy skin.
- In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika. If you’re using additional herbs or spices like thyme, rosemary, or chili powder, add them to this mixture.
- Sprinkle the seasoning mixture evenly over the chicken legs. Use your hands to toss the chicken in the bowl or shake the bag until all the chicken legs are well coated with the oil and seasonings.
Arrange on Baking Sheet:
- Line a baking sheet with aluminum foil or parchment paper. This makes for easier cleanup.
- Place a wire rack on top of the lined baking sheet. Elevating the chicken allows air to circulate underneath, helping to cook it evenly and crisp the skin.
- Arrange the seasoned chicken legs on the wire rack. Make sure they are spaced out and not touching each other, which helps them cook evenly.
Bake:
- Place the baking sheet in the preheated oven.
- Bake the chicken legs for 35-45 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature by inserting it into the thickest part of the chicken leg without touching the bone.
- About halfway through the baking time (around 20 minutes), turn the chicken legs over to ensure even cooking and browning.
Optional Step for Extra Crispy Skin:
- If you want extra crispy skin, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye on the chicken to prevent burning.
Serve:
- Once the chicken legs are done, remove them from the oven and let them rest on the wire rack for a few minutes. Resting allows the juices to redistribute within the meat, making it more tender.
- Serve the chicken legs hot. They pair well with a variety of sides like roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Marinating: If time allows, marinate the chicken legs in the oil and seasoning mixture for a few hours or overnight in the refrigerator. This will enhance the flavor.
- Storage: Leftover chicken legs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven to maintain crispiness.