Name: Baked Chicken Legs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 8 to 10 pieces bone-in, skin-on chicken legs/drumsticks ((about 2 1/2 pounds)); 2 tablespoons extra-virgin olive oil; 2 tablespoons light brown sugar (dark works too); 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ¼ teaspoon ground cayenne pepper (optional); to taste pieces Chopped fresh cilantro or green onion (optional for serving)

Jump to Recipe Print Recipe

The first time I made Baked Chicken Legs was for a family gathering. The aroma filled the kitchen, drawing everyone in like moths to a flame. I remember the moment my uncle took the first bite and proclaimed it the best chicken he had ever tasted. Ever since that day, Baked Chicken Legs has become my go-to recipe for gatherings and weeknight dinners alike. With its simple ingredients and foolproof steps, it’s hard to believe something so delicious can come together so easily. Whether it’s a casual dinner or a festive occasion, these legs have never failed to impress. I love how the crispy skin contrasts beautifully with the tender meat, making each bite a delight. Plus, you can easily prep them ahead of time, which gives you more time to spend with loved ones. Trust me, once you try this recipe, it’ll become a staple in your kitchen too.

Recipe Snapshot

Total Time:
50 mins

Prep Time:
10 mins

Cook Time:
40 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
24 g

Diet:
Keto, Paleo, Whole30

Fat:
24 g

Tools Used:
Oven, Chef’s Knife, Mixing Bowl, Wooden Spoon, Baking Sheet

What’s Great About This Baked Chicken Legs

Deliciously Crispy Skin

One of the standout features of Baked Chicken Legs is the incredibly crispy skin. When coated with just the right amount of oil and spices, it roasts to perfection in the oven, giving you that satisfying crunch that pairs beautifully with the juicy meat beneath. The secret is in letting the chicken rest before baking, allowing the skin to dry out a bit, which results in a delightful texture.

Simplistic Ingredients

You don’t need a pantry full of exotic ingredients to make Baked Chicken Legs. This recipe uses common staples like olive oil, brown sugar, and spices you probably already have on hand. This not only makes it budget-friendly but also less daunting for those who are just starting to cook.

Versatile Flavors

This recipe is incredibly versatile. If you want to spice things up, you can easily tweak the spice rub to suit your taste. Add some cayenne pepper for heat or a dash of smoked paprika for that extra depth of flavor. It’s fun to play around and create your unique twist on the classic recipe.

Time-Saving Option

Another reason I love Baked Chicken Legs is the time it saves. You can prepare them ahead of time and store them in the fridge. Just pop them in the oven when you’re ready, and you’ll have a delicious meal ready in no time. This is particularly handy on busy weeknights when you need to get dinner on the table fast.

Great for Leftovers

Any leftover Baked Chicken Legs are a real treat! They are just as tasty the next day, whether you reheat them for lunch or shred the meat to use in salads or wraps. The flavor only gets better with time, making it an appealing option for meal prep.

What’s In This Baked Chicken Legs

The ingredients for Baked Chicken Legs may be simple, but each one plays its part in creating a flavorful dish. The combination of chicken, olive oil, and spices works in harmony to deliver a succulent meal that’s hard to resist. With just a few key players, you can whip up something truly special.

8 to 10 bone-in, skin-on chicken legs/drumsticks (about 2 1/2 pounds) – The star of the show, these chicken legs are juicy and flavorful, perfect for roasting.
2 tablespoons extra-virgin olive oil – This helps to crisp the skin and adds richness to the dish.
2 tablespoons light brown sugar – This balances the spices with a touch of sweetness, enhancing the overall flavor.
2 teaspoons smoked paprika – Provides a smoky depth that elevates the chicken.
1 teaspoon ground cumin – Adds an earthy, warm flavor that complements the chicken nicely.
1 teaspoon garlic powder – Brings a savory punch, enhancing the taste of the chicken.
1 teaspoon kosher salt – Essential for seasoning and bringing out all the flavors.
½ teaspoon ground black pepper – Offers a bit of heat and complexity.
¼ teaspoon ground cayenne pepper (optional) – For those who enjoy a kick of heat.
Chopped fresh cilantro or green onion (optional for serving) – Fresh herbs add brightness and a pop of color to the dish.

How to Assemble Baked Chicken Legs

Making Baked Chicken Legs is a breeze, and I can assure you that the process is as enjoyable as the results. Gather your ingredients, and let’s get started on this delicious journey!

Pat the chicken legs dry with paper towels, ensuring they are free of moisture. This step is key to achieving crispy skin. Then, place them in a large mixing bowl.
Drizzle the olive oil over the chicken. Don’t be afraid to use your hands to massage it in; this helps the spices stick better and evenly coats the chicken.
In a small bowl, stir together the brown sugar, smoked paprika, cumin, garlic powder, salt, black pepper, and optional cayenne pepper. This mix is where the magic happens, as all these flavors come together beautifully.
Sprinkle the spice mixture evenly over the chicken legs, tossing them to ensure every piece is coated. This step infuses the meat with flavor.
Once coated, let the chicken stand at room temperature for about 20 minutes while you preheat the oven. Alternatively, you can refrigerate them for up to one day, which allows the flavors to deepen.
Place a rack in the center of your oven and preheat to 425°F. This high temperature is essential for crispy skin.
Line a large rimmed baking sheet with aluminum foil or a double layer of parchment paper for easy cleanup. Arrange the chicken legs in a single layer on the sheet, making sure they’re not touching.
Bake the chicken legs for 30 to 35 minutes. Use a meat thermometer to check that the internal temperature reaches at least 165°F in the thickest part of the meat. If you prefer a slightly more well-done chicken, you can cook them up to 200°F without worry.
Once done, let the chicken rest for a few minutes on the baking sheet. This allows the juices to redistribute, making each bite succulent. After resting, you can garnish with fresh cilantro or green onions for a fresh finish.
Serve hot and enjoy every delicious bite of your Baked Chicken Legs. They’re perfect on their own or paired with your favorite sides!

Things Worth Knowing

Choose the Right Chicken: Always opt for high-quality, fresh chicken legs. Look for ones with a nice amount of fat under the skin for extra flavor and juiciness.
Pat Dry for Crispiness: Patting the chicken dry is a crucial step. Moisture on the skin can lead to steaming instead of roasting, resulting in a soggy texture.
Room Temperature is Key: Allowing the chicken legs to sit at room temperature before baking helps them cook evenly. It’s a simple trick that makes a big difference.
Check Temperature Accurately: Invest in a good meat thermometer. It’s the best way to ensure your chicken is cooked properly and safely, while also preventing it from drying out.

Recipe Tips about Baked Chicken Legs

To elevate your cooking experience with Baked Chicken Legs, here are some tips to keep in mind. These suggestions will ensure you make the most of this delightful recipe and enjoy every moment in the kitchen.

Storage: Refrigerate leftover Baked Chicken Legs in an airtight container for up to four days. This makes for a quick and easy meal later in the week.
Freezing: You can freeze leftover chicken legs in a freezer-safe container for up to three months. Be sure to thaw overnight in the refrigerator for best results.
Pairing: These chicken legs pair beautifully with roasted vegetables, mashed potatoes, or a crisp salad. They’re versatile enough for any side dish.
Marination: For an even deeper flavor, marinate the chicken legs overnight in the spice rub. This extra time allows the spices to penetrate the meat more thoroughly.
Baking Sheet Prep: Cover your baking sheet with foil or parchment paper to make cleanup a breeze. You’ll thank yourself later!
Alternatives: If you want to try different cuts, this recipe also works well with bone-in, skin-on chicken thighs or even a whole chicken cut into parts.

What to Pair With Baked Chicken Legs

When it comes to serving Baked Chicken Legs, the possibilities are endless. Here are some of my favorite accompaniments that turn this dish into a feast.

Roasted Vegetables: Pair the chicken with a colorful medley of roasted vegetables such as carrots, zucchini, and bell peppers. The sweetness of the veggies complements the savory chicken perfectly.
Mashed Potatoes: Creamy mashed potatoes are always a hit. The rich texture and buttery flavor make them an ideal companion to soak up any drippings from the chicken.
Simple Salad: A fresh green salad with a tangy vinaigrette adds a nice contrast. The crunch of fresh greens balances the richness of the chicken.
Rice Pilaf: Fluffy rice pilaf with herbs can serve as a lovely base for the chicken, soaking up the flavors beautifully.
Bread Rolls: Soft dinner rolls are perfect for sopping up the juices, making them a comforting addition to the meal.
Seasonal Sides: Consider seasonal flavors—like grilled corn in summer or roasted Brussels sprouts in winter—for a farm-fresh feel that pairs wonderfully with Baked Chicken Legs.

FAQ

For perfectly crispy skin and juicy meat, bake your chicken legs at 425°F (220°C). This high temperature allows for an even roast, ensuring that the outside gets crispy while the meat cooks through. Make sure to check the internal temperature with a meat thermometer; it should reach at least 165°F (74°C) in the thickest part of the leg. Enjoy your deliciously baked chicken!

Absolutely! While this recipe calls for chicken legs, you can certainly substitute with other cuts like bone-in, skin-on thighs or even a whole chicken cut into parts. The cooking time might vary slightly depending on the cut, so always check for doneness with a meat thermometer. Each cut will bring its own unique flavor and texture, but the seasoning blend will work beautifully across the board.

To store leftover Baked Chicken Legs, simply place them in an airtight container and refrigerate. They will keep well for about four days. When you’re ready to reheat, you can warm them in the oven at 350°F (175°C) until heated through or use a microwave for a quicker option. They make for a great snack or a quick meal when you’re short on time!

The spice level of Baked Chicken Legs can be adjusted to your liking. The recipe includes optional cayenne pepper, which gives a light kick. If you prefer a milder flavor, feel free to omit it or reduce the amount. Conversely, you can add more spices or even some hot sauce to the marinade if you’re seeking more heat. Customize it according to your taste!

Conclusion

The Baked Chicken Legs recipe is a triumph of simplicity and flavor, making it a beloved choice for both casual dinners and special occasions. With crispy skin and juicy meat, it’s a dish that everyone will enjoy. I invite you to give it a try and share it with your loved ones. You’ll be amazed at how a few simple ingredients can come together to create such a memorable meal.