Oven Baked Chicken Legs (Print View)
Juicy chicken legs seasoned with spices, oven-roasted to golden perfection for an easy, flavorful meal.
# What You Need:
→ Chicken
01 - 8 chicken legs (drumsticks), skin-on
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 1 teaspoon paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ Garnish (optional)
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and set a wire rack on top if available.
02 - Pat the chicken legs dry with paper towels and place them in a large bowl.
03 - Drizzle olive oil over the chicken. Add paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss well to coat the chicken evenly with the seasoning.
04 - Arrange the chicken legs in a single layer on the prepared baking rack or sheet, leaving space between each piece.
05 - Bake for 40–45 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).
06 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges if desired.
# Expert Hints:
01 -
- The skin gets perfectly crispy without any fussing or flipping constantly
- One bowl means almost zero cleanup and more time enjoying your evening
- These reheat beautifully for lunch the next day if there are any leftovers
02 -
- Skip the wire rack and your chicken will steam in its own juices, making the skin rubbery instead of crispy
- That 5 minute rest period is not optional because cutting too early releases all those precious juices
03 -
- If you have time, let the seasoned chicken sit in the refrigerator uncovered for 2 to 4 hours before cooking for the crispiest skin ever
- A quick 2 to 3 minute broil at the very end creates that restaurant quality golden crunch