Baked Chicken Legs Recipe

Easy Baked Chicken

Mia Mueller-Schoel

  • Total: 50 mins
  • Prep: 5 mins
  • Cook: 45 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
724 Calories
43g Fat
0g Carbs
80g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 724
% Daily Value*
Total Fat 43g 55%
Saturated Fat 12g 58%
Cholesterol 253mg 84%
Sodium 263mg 11%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 80g
Calcium 42mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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)

Steps 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