Chicken Legs
These easy Baked Chicken Legs are juicy on the inside with a crispy, golden-brown skin on the outside. Seasoned with a simple blend of spices, they’re perfect for a fuss-free weeknight dinner or meal prep. Just pop them in the oven and let them do their thing!
Ingredients
- 8 chicken legs drumsticks, skin on
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika smoked or sweet
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: ¼ teaspoon cayenne pepper or chili powder for heat
- Optional garnish: chopped parsley or lemon wedges
Instructions
- Preheat the oven: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.
- Prep the chicken: Pat the chicken legs dry with paper towels (this helps them crisp up). Place in a large bowl or zip-top bag.
- Season: Drizzle olive oil over the chicken. Add garlic powder, paprika, onion powder, salt, pepper, and cayenne (if using). Toss until chicken is evenly coated.
- Arrange on rack: Place the seasoned chicken legs on the wire rack, spacing them out so they cook evenly.
- Bake: Bake for 35–45 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Serve: Let rest for 5 minutes before serving. Garnish with fresh parsley or lemon wedges if desired.
Notes
- Drying the chicken well before seasoning is key for crispy skin.
- You can marinate the chicken with the spices up to 24 hours ahead.
- Great served with mashed potatoes, rice, or roasted vegetables.
- Leftovers keep well in the fridge for up to 4 days and reheat beautifully in the oven or air fryer.