Description
These Oven-Baked Chicken Legs are juicy on the inside, crispy on the outside, and packed with flavor! Perfectly seasoned and baked to golden perfection, this easy recipe makes a fuss-free, budget-friendly dinner that’s ideal for busy weeknights or family gatherings. Pair them with your favorite sides for a delicious, satisfying meal.
Ingredients
Scale
- 8 chicken legs (drumsticks), skin-on
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon Italian seasoning (or dried thyme/oregano)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat the oven:
- Preheat your oven to 220°C (425°F).
- Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top (optional for extra crispiness).
2. Season the chicken:
- Pat the chicken legs dry with paper towels (this helps them get extra crispy).
- In a large bowl, toss the chicken legs with olive oil until well coated.
- In a small bowl, mix together garlic powder, onion powder, paprika, Italian seasoning, black pepper, salt, and cayenne pepper.
- Rub the seasoning mix evenly over each chicken leg.
3. Bake the chicken:
- Arrange the chicken legs in a single layer on the prepared baking sheet or rack.
- Bake for 35-45 minutes, flipping halfway through, until the internal temperature reaches 75°C (165°F) and the skin is crispy and golden brown.
4. Serve:
- Let the chicken rest for 5 minutes before serving.
- Garnish with fresh parsley and serve with your favorite dipping sauce, roasted vegetables, or mashed potatoes.
Notes
- For extra crispiness, broil the chicken legs for the last 2-3 minutes of baking.
- Marinate the chicken in buttermilk for a few hours beforehand for even juicier meat.
- Store leftovers in an airtight container for up to 4 days—reheat in the oven to maintain crispiness.