Baked chicken legs are my favorite dinner choice when I want something economical yet tasty. No breading required, these chicken legs come out golden on the outside and tender on the inside, and every bite is incredibly delicious.

Luckily, baking chicken legs is super easy - just season and put them in the oven. They pair well with any side dish like pasta, mashed potatoes, roasted veggies, or salad for a quick and nutritious meal.

If you want other chicken recipe ideas, don’t miss my grilled chicken thigh recipe and sous vide chicken breast recipe. They are delicious too!

Ingredients:

• 6 chicken legs (drumsticks)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Equipment:

• Meat thermometer
• Baking sheet
• Aluminum foil
• Ziptop Bag
• Mixing bowl
• Basting brush

Why You’ll Like This Recipe?

Follow my baked chicken leg recipe and you’ll have crispy skin and juicy chicken with a few simple seasonings - no frying needed. These chicken legs are easy to cook and serve, perfect for family meals, friend party, and even holiday feasts. You can also mix and match seasonings and herbs to fit your taste. Either way, they turn out delicious!

How to Bake Chicken Legs in Oven?

Here’s a tip before baking: leave the chicken skin on while baking, even if you don’t eat it, which helps retain the moisture and keeps the chicken juicy. So, let’s get started:

Step 1: Preheat your oven. Set your oven to 425℉ (220℃) and preheat while you prepare the chicken legs.

Step 2: Season chicken legs. Combine garlic powder, paprika, salt, black pepper, and thyme in a mixing bowl. Pat the chicken legs dry with paper towels, then put them in a ziptop bag along with the olive oil. Seal the bag and shake it to coat the chicken in oil. Open the bag, add the seasoning mixture, and toss the chicken legs again to ensure they’re evenly coated.

Step 3: Insert meat thermometer. If you have a wireless thermometer, you should insert it into the biggest chicken leg at this time, avoiding the bone. You can then get an alert when the temperature is reached, so you won’t need to keep opening the oven and risking overcooking. I would recommend the INT-12-BW since its short probe is perfect for smaller meats like chicken drumsticks or fish.

Step 4: Bake the chicken legs. Line a baking sheet with aluminum foil and lightly spray with olive oil to prevent the chicken from sticking and to make cleanup easier. Arrange the chicken legs on the sheet, making sure they are spaced apart for even cooking. Then, put the chicken legs in the oven and bake for about 35-40 minutes, or until the internal temperature reaches 165°F (74°C).

How Long to Bake Chicken Legs?

For this recipe, chicken legs need about 35 to 40 minutes to bake at 425°F. For every 25°F decrease, the time should be 10 minutes longer. The most reliable to check if they’re done is still with a meat thermometer, but be careful not to touch the bone for more accurate reading. If you don’t have a thermometer, you can check if the juices run clear when you poke the meat, but this can easily lead to overcooking. 

What Can I Serve with Baked Chicken Legs?

One of the best things about baked chicken legs is that they go well with most sides. I often make them with:

• Roasted carrots, Brussels sprouts, sweet potatoes or potatoes
• Coleslaw
• Garlic bread
• Rice or quinoa
• Parmesan pasta

Leftover Storage and Reheat Tips

If you’ve got some leftover chicken legs, store them in an airtight container in the refrigerator for 3-4 days. Using a vacuum sealer can help them last up to a week.

When you’re ready to eat them again, put them in a 350°F (175°C) oven for about 15-20 minutes to make the skin crispy again. If you’re concerned about the skin getting too dry, just cover the thighs loosely with foil.