Oven Baked Chicken Legs (Printable View)
Tender chicken legs roasted to golden perfection with aromatic spices and herbs.
# Ingredient List:
→ Chicken
01 - 8 chicken legs (drumsticks), skin-on
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 1 teaspoon paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ Garnish
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper and set a wire rack on top if available.
02 - Pat the chicken legs dry with paper towels and place them in a large bowl.
03 - Drizzle olive oil over the chicken. Add paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss well to coat the chicken evenly with the seasoning.
04 - Arrange the chicken legs in a single layer on the prepared baking rack or sheet, leaving space between each piece.
05 - Bake for 40–45 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F.
06 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges if desired.
# Expert Suggestions:
01 -
- The crispy skin stays impossibly juicy inside without any fancy techniques
- One bowl mixing means almost zero cleanup afterward
- These reheat beautifully for lunch the next day if you somehow have leftovers
02 -
- Dry skin equals crispy skin so do not skip the paper towel step
- Crowding the pan creates steam which prevents crisping so give them space
- The internal temperature matters more than the time so invest in a meat thermometer
03 -
- Let the chicken come to room temperature for 20 minutes before cooking for more even results
- Line your baking sheet with foil for incredibly easy cleanup afterward