Baked Chicken Legs
The ultimate comfort food! These Baked Chicken Legs are crispy on the outside and juicy on the inside, making them perfect for a weeknight dinner or a family gathering. With just a handful of ingredients, you can create a mouthwatering dish that everyone will love. Try this recipe tonight!
Equipment
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
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
Instructions
- Pat the chicken legs dry with paper towels, and place them in a large mixing bowl. Drizzle with the olive oil.
- In a small bowl, stir together the brown sugar, smoked paprika, cumin, garlic, salt, black pepper, and cayenne. Sprinkle over the chicken, then toss to evenly coat. Let stand at room temperature while you preheat the oven, or refrigerate for up to 1 day.
- Place a rack in the center of your oven and preheat to 425°F. Line a large rimmed baking sheet with aluminum foil or a double layer of parchment paper.
- Arrange the drumsticks in a single layer on the baking sheet. Bake chicken legs for 30-35 minutes, or until the internal temperature is at least 165°F when a meat thermometer is inserted in the thickest part of the meat without touching bone; unlike Baked Chicken Breast, you don’t need to worry about pulling legs a few degrees early for resting time; up to 200°F will be fine. Let rest a few minutes, then serve hot sprinkled with cilantro or green onion.
Notes
- Tip 1: If you have white meat fans, you can cut a large bone-in, skin-on chicken breast (also called split chicken breast) in half crosswise and roast it along with the legs; they will cook in about the same amount of time.
- Tip 2: TO STORE: Refrigerate leftover Baked Chicken Legs in an airtight storage container for up to 4 days.
- Tip 3: TO REHEAT: Gently rewarm the chicken legs on a baking sheet in the oven at 350 degrees F or in the microwave.
- Tip 4: TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.