Baked Chicken Legs Recipe

Baked Chicken Legs
Baked Chicken Legs. Mia Mueller-Schoel
  • 50 mins
  • Prep: 5 mins,
  • Cook: 45 mins
  • Yield: Serves 4 to 6
Ratings (4)

Baked chicken legs are one of the easiest ways to get a great chicken dinner on the table.  Chicken legs (with the thigh and the drumstick attached) are one of the least expensive cuts of chicken you can buy, and also one of the most flavorful, tender, and juicy.  They are cheap because they are the dark meat parts of the chicken, and in general many people prefer white meat, but to skip the dark meat is really to miss out.  Sometimes whole chicken legs are even lower in price than the drumsticks or thighs on their own.  ​

And while the chicken is great simply seasoned, see the Note for other seasoning ideas.  Leftover meat is great shredded in all kinds of dishes, from enchiladas to soups, so make extra to have on hand throughout the week.

What You'll Need

  • 4 pounds chicken legs (bone-in, skin-on)
  • 1 tablespoon olive oil or softened butter
  • dash salt (or to taste)
  • dash pepper (or to taste)

How to Make It

  1. Preheat the oven to 425°F.  Line a rimmed baking sheet with tin foil, if you wish, and spray with nonstick cooking spray.

  2. Rub the chicken pieces with the olive oil or the butter, and season with salt and pepper.  Place them on the baking sheet and roast for about 45 minutes, until the juices run clear when a sharp knife is inserted into the chicken, and the skin is crispy.  Serve hot, warm or cold.  


    Note: You can add any of the following, alone or in combination, to the chicken thighs after coating them with olive oil and seasoning them with salt and pepper.  Just sprinkle on the seasonings of your choice, making sure to coat the skin evenly.  Get the kids involved in poking around in the spice drawer and experimenting with new flavors.

    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano, thyme, basil, marjoram, or tarragon
    • Juice from one lemon
    • 2 teaspoons chili powder
    • 2 teaspoons ground cumin
    • 2 teaspoons curry powder

    For more chicken recipes, check out: (Some recipes will call for shredded chicken)
    Chicken Breasts with Basic Herb-Wine Pan Sauce
    Grilled Chicken and Avocado Flatbread Sandwich
    Turkey or Chicken Chili
    Spiralized Cheesy Butternut Squash and Carrot Casserole with Chicken
    Greek Chicken Pasta Salad
    Spicy Thai Chicken and Rice Noodle Soup
    The Easiest Shortcut Chicken Ramen Noodle Soup
    Butternut Squash, Black Bean and Chicken Enchilada Cups
    Creamed Spinach Stuffed Chicken Thighs
    Herby Scallion Chicken
    Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing
    Greek Roasted Chicken Thighs
    Fragrant Chicken Tomato Soup
    Grilled Chicken Breasts with Lime, Roasted Garlic and Fresh Herb Marinade
    Israeli Couscous with Chicken
    Chicken Kawarma with Lemon Sauce over Hummus

    Nutritional Guidelines (per serving)
    Calories 724
    Total Fat 43 g
    Saturated Fat 12 g
    Unsaturated Fat 18 g
    Cholesterol 253 mg
    Sodium 263 mg
    Carbohydrates 0 g
    Dietary Fiber 0 g
    Protein 80 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)