Baked chicken legs are the ultimate weeknight hero—juicy, flavorful, and endlessly adaptable. Whether you’re craving crispy comfort food, a quick family dinner, or something special for guests, this roundup has a recipe to delight every palate. Get ready to discover 18 delicious ways to transform simple chicken legs into memorable meals for any occasion. Let’s dive in and find your new favorite!
Garlic Herb Baked Chicken Legs
Mouthwatering garlic herb baked chicken legs deliver crispy skin and juicy meat with minimal effort. This straightforward recipe transforms simple ingredients into a comforting weeknight dinner or impressive gathering centerpiece. Patting the chicken dry ensures maximum crispiness while the herb paste infuses every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole chicken legs (drumsticks and thighs attached)
– ¼ cup extra-virgin olive oil
– 8 garlic cloves, finely minced
– 2 tbsp fresh rosemary leaves, finely chopped
– 2 tbsp fresh thyme leaves, finely chopped
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 lemon, thinly sliced into rounds
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the chicken legs completely dry with paper towels to remove surface moisture.
3. In a small bowl, combine the extra-virgin olive oil, minced garlic cloves, chopped rosemary leaves, chopped thyme leaves, kosher salt, and cracked black pepper to create a herb paste.
4. Rub the herb paste thoroughly over all surfaces of the chicken legs, including under the skin where possible.
5. Arrange the lemon slices in a single layer in a large baking dish or rimmed sheet pan.
6. Place the seasoned chicken legs skin-side up directly on top of the lemon slices.
7. Transfer the baking dish to the preheated oven and bake for 45 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh.
8. Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving.
The skin emerges shatteringly crisp while the meat remains exceptionally moist from the garlic-herb infusion. Serve over a bed of roasted root vegetables or alongside a simple arugula salad to balance the richness, letting the lemon slices caramelized underneath add a bright, acidic note to each plate.
Honey Mustard Glazed Baked Chicken Legs
Just when you need a crowd-pleasing dinner that requires minimal effort, these honey mustard glazed baked chicken legs deliver. Juicy, tender meat with a sticky-sweet crust makes this a weeknight winner everyone will request again.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks (about 3 pounds total)
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ½ cup Dijon mustard
– ¼ cup raw honey
– 2 tablespoons apple cider vinegar
– 2 cloves garlic, finely minced
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– Fresh thyme sprigs for garnish
Instructions
1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. Place the drumsticks in a large mixing bowl and drizzle with the extra-virgin olive oil.
4. Season the chicken evenly with the kosher salt and freshly ground black pepper, tossing to coat.
5. Arrange the drumsticks in a single layer on a wire rack set inside a rimmed baking sheet.
6. Roast the chicken for 25 minutes at 400°F, until the skin begins to render and turn golden.
7. While the chicken roasts, combine the Dijon mustard, raw honey, apple cider vinegar, minced garlic, smoked paprika, and cayenne pepper in a small saucepan.
8. Whisk the glaze ingredients over medium-low heat for 3-4 minutes until just warmed and fully combined; do not boil.
9. After 25 minutes, remove the baking sheet from the oven and brush each drumstick generously with the warm honey mustard glaze using a pastry brush.
10. Return the glazed chicken to the oven and continue roasting for 20 more minutes, or until the internal temperature reaches 165°F (74°C) when tested with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.
11. For a final caramelized finish, switch the oven to broil on high and broil the chicken for 2-3 minutes, watching closely to prevent burning.
12. Transfer the chicken legs to a serving platter and let them rest for 5 minutes to allow the juices to redistribute.
13. Garnish with fresh thyme sprigs before serving.
The glaze forms a glossy, crackly shell that gives way to incredibly moist, flavorful meat. Serve these legs over a bed of creamy polenta or with roasted root vegetables to soak up the extra sauce.
Lemon Pepper Baked Chicken Legs
Gather around for a straightforward weeknight winner that delivers big flavor with minimal effort. Lemon pepper baked chicken legs are juicy, zesty, and require just a handful of pantry staples. They’re the reliable dinner you’ll turn to again and again.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole chicken legs (drumstick and thigh attached), skin-on, patted dry
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon lemon zest, finely grated
– 2 teaspoons freshly cracked black peppercorns
– 1 teaspoon kosher salt
– ½ teaspoon granulated garlic
– ¼ teaspoon smoked paprika
– Fresh parsley, finely chopped, for garnish
Instructions
1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. In a small bowl, whisk together the extra-virgin olive oil and freshly squeezed lemon juice until emulsified.
3. Pat the chicken legs completely dry with paper towels to ensure crisp skin.
4. Place the chicken legs in a large mixing bowl and drizzle with the lemon-oil mixture, tossing to coat evenly.
5. In a separate small bowl, combine the lemon zest, freshly cracked black peppercorns, kosher salt, granulated garlic, and smoked paprika.
6. Sprinkle the spice mixture evenly over all sides of the chicken legs, rubbing it gently into the skin.
7. Arrange the seasoned chicken legs skin-side up in a single layer on a rimmed baking sheet lined with parchment paper.
8. Bake at 400°F for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the thigh, avoiding bone.
9. For extra browning, switch the oven to broil on high for the final 2-3 minutes, watching closely to prevent burning.
10. Remove the baking sheet from the oven and let the chicken rest undisturbed for 5 minutes to allow juices to redistribute.
11. Transfer the chicken legs to a serving platter and garnish with finely chopped fresh parsley.
Nothing beats the crackling, golden-brown skin giving way to incredibly moist, tender meat beneath. The bright, acidic lemon and sharp, aromatic pepper create a perfectly balanced, vibrant flavor profile. For a creative twist, serve alongside a simple arugula salad dressed with the pan drippings or over a bed of creamy polenta to soak up every last bit.
Spicy Cajun Baked Chicken Legs
Finger-licking spicy Cajun baked chicken legs deliver bold flavor with minimal effort. This recipe transforms simple chicken legs into a crispy, juicy main dish using a robust spice blend. Perfect for weeknight dinners or casual gatherings, it requires just a few pantry staples.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole chicken legs (drumsticks and thighs attached), skin-on, patted dry
– 2 tbsp extra-virgin olive oil
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tbsp dried oregano
– 1 tsp cayenne pepper
– 1 tsp freshly ground black pepper
– 1 tsp kosher salt
– 1/2 tsp dried thyme
Instructions
1. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with aluminum foil.
2. In a small mixing bowl, combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tsp cayenne pepper, 1 tsp freshly ground black pepper, 1 tsp kosher salt, and 1/2 tsp dried thyme to create the Cajun spice blend.
3. Tip: Toasting whole spices before grinding can intensify the flavor, but pre-ground spices work perfectly here for convenience.
4. Place 4 whole chicken legs on the prepared baking sheet and pat them completely dry with paper towels to ensure crisp skin.
5. Drizzle 2 tbsp extra-virgin olive oil evenly over the chicken legs, rubbing it into the skin and meat.
6. Generously coat each chicken leg with the prepared Cajun spice blend, pressing the spices onto all surfaces for maximum adherence.
7. Arrange the seasoned chicken legs in a single layer on the baking sheet, ensuring they are not touching to promote even browning.
8. Tip: For extra crispiness, place the chicken on a wire rack set over the baking sheet to allow air circulation.
9. Bake the chicken legs at 400°F (204°C) for 45 minutes, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer at the thickest part.
10. Tip: Avoid opening the oven door frequently during baking to maintain a consistent temperature and prevent steam from softening the crust.
11. Remove the baking sheet from the oven and let the chicken legs rest for 5 minutes before serving to allow juices to redistribute.
Aromatic and deeply savory, these chicken legs feature a crackling spice crust that gives way to tender, juicy meat. The cayenne pepper provides a lingering heat that balances the smoky paprika and herbal notes. Serve them alongside creamy coleslaw or over a bed of cheesy grits for a complete Southern-inspired meal.
BBQ Baked Chicken Legs
Nothing beats the smoky-sweet aroma of BBQ Baked Chicken Legs filling your kitchen. This recipe delivers juicy, fall-off-the-bone meat with a sticky, caramelized glaze. It’s a hands-off dinner that feels indulgent yet is surprisingly simple to master.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
- 4 whole chicken leg quarters (drumstick and thigh attached), skin-on, bone-in
- 2 tbsp extra-virgin olive oil
- 1 tbsp Diamond Crystal kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup high-quality BBQ sauce
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp pure maple syrup
Instructions
- Preheat your oven to 400°F (204°C) and position a rack in the center.
- Pat the chicken leg quarters completely dry with paper towels to ensure crisp skin.
- Place the chicken on a rimmed baking sheet lined with parchment paper or a wire rack.
- Drizzle the extra-virgin olive oil evenly over all sides of the chicken.
- In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Rub the spice mixture thoroughly onto all surfaces of the chicken legs.
- Arrange the legs skin-side up with space between them for even air circulation.
- Roast the chicken for 35 minutes at 400°F until the skin begins to render and turn golden.
- While the chicken roasts, prepare the glaze by whisking together the BBQ sauce, apple cider vinegar, Worcestershire sauce, and pure maple syrup in a saucepan.
- Simmer the glaze over medium-low heat for 5 minutes, stirring frequently, until slightly thickened.
- After 35 minutes, remove the baking sheet from the oven and carefully brush half of the warm glaze over the chicken legs.
- Tip: Apply glaze with a brush, not a spoon, for a thin, even layer that won’t burn.
- Return the chicken to the oven and roast for an additional 15 minutes.
- Remove the chicken again and brush with the remaining glaze.
- Tip: Reserve a small amount of glaze for serving to maintain its bright flavor.
- Roast for a final 5-7 minutes, until the internal temperature of the thickest part of a thigh reaches 175°F (79°C) and the glaze is sticky and caramelized.
- Tip: Let the chicken rest on the baking sheet for 10 minutes before serving; the carryover heat will bring the final temperature to 185°F (85°C) for perfectly tender meat.
- Transfer the rested chicken to a serving platter.
Mouthwatering and deeply savory, the chicken boasts a lacquered, crackly exterior that gives way to incredibly moist, flavorful meat. The glaze reduces to a glossy, sweet-tangy coating with subtle smoky notes from the paprika. For a creative twist, shred the meat and pile it onto toasted brioche buns with a crisp cabbage slaw.
Parmesan Crusted Baked Chicken Legs
You’ve probably had baked chicken, but Parmesan-crusted legs take it to another level. This recipe delivers crispy, cheesy perfection with minimal effort. Let’s get straight to it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 pasture-raised chicken leg quarters, skin-on
– 1 cup freshly grated Parmigiano-Reggiano
– 1/2 cup panko breadcrumbs
– 2 tbsp clarified butter, melted
– 1 tbsp fresh thyme leaves, finely chopped
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
2. Pat the chicken leg quarters completely dry with paper towels to ensure maximum crispiness.
3. In a medium bowl, combine the freshly grated Parmigiano-Reggiano, panko breadcrumbs, finely chopped fresh thyme leaves, smoked paprika, kosher salt, and freshly cracked black pepper.
4. Brush each chicken leg quarter generously with the melted clarified butter, coating all surfaces.
5. Dredge each buttered chicken leg quarter in the Parmesan mixture, pressing firmly to create an even, thick crust that adheres well.
6. Arrange the coated chicken leg quarters on the prepared baking sheet, leaving at least 1 inch between pieces for proper air circulation.
7. Bake at 400°F (204°C) for 45 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is deeply golden brown.
8. Let the chicken rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.
Buttery, crisp, and deeply savory, this chicken delivers a satisfying crunch with every bite. The Parmesan crust forms a flavorful shell that locks in moisture, while the smoked paprika adds a subtle smoky depth. Serve alongside roasted root vegetables or over a bed of creamy polenta for a complete meal that feels both rustic and refined.
Maple Glazed Baked Chicken Legs
Yield succulent, sweet-savory chicken legs that require minimal hands-on effort. This maple glaze caramelizes beautifully in the oven, creating a sticky, flavorful crust. It’s a perfect centerpiece for a cozy dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole chicken legs (drumstick and thigh attached), patted dry
– 1/3 cup pure maple syrup
– 3 tbsp Dijon mustard
– 2 tbsp apple cider vinegar
– 2 tbsp extra-virgin olive oil
– 4 garlic cloves, minced
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp fresh thyme leaves
Instructions
1. Preheat your oven to 400°F (200°C) and position a rack in the center.
2. In a medium bowl, whisk together the pure maple syrup, Dijon mustard, apple cider vinegar, extra-virgin olive oil, and minced garlic cloves until fully emulsified.
3. Pat the 4 whole chicken legs completely dry with paper towels to ensure crisp skin.
4. Season the chicken legs evenly on all sides with smoked paprika, kosher salt, and freshly ground black pepper.
5. Place the seasoned chicken legs skin-side up in a single layer in a large, shallow baking dish or on a rimmed baking sheet.
6. Pour the prepared maple-mustard glaze evenly over the chicken legs, using a brush to coat them thoroughly.
7. Scatter the fresh thyme leaves over the glazed chicken.
8. Transfer the baking dish to the preheated oven and bake for 45 minutes, or until the internal temperature of the thickest part of a thigh reaches 165°F (74°C) and the skin is deeply caramelized.
9. Baste the chicken legs with the pan juices halfway through the cooking time to build flavor and moisture.
10. Remove the baking dish from the oven and let the chicken legs rest for 5 minutes before serving to allow the juices to redistribute.
Glazed chicken emerges with a lacquered, crisp exterior and juicy, tender meat beneath. The maple provides a subtle sweetness that balances the tang of mustard and the smokiness of paprika. For a complete meal, serve over a bed of creamy polenta or with roasted root vegetables to soak up the rich pan sauce.
Teriyaki Baked Chicken Legs
Nothing beats a simple, savory dinner that comes together with minimal effort. Need a crowd-pleaser for a busy weeknight? These Teriyaki Baked Chicken Legs deliver deep flavor with a hands-off approach.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks, patted dry
– 1/2 cup low-sodium soy sauce
– 1/3 cup mirin
– 1/4 cup granulated sugar
– 2 tbsp rice vinegar
– 1 tbsp freshly grated ginger root
– 2 garlic cloves, minced
– 1 tsp toasted sesame oil
– 1 tbsp cornstarch
– 2 tbsp cold water
– 2 scallions, thinly sliced
– 1 tsp toasted white sesame seeds
Instructions
1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Arrange the patted-dry chicken drumsticks in a single layer in a 9×13-inch baking dish.
3. In a small saucepan, combine the soy sauce, mirin, granulated sugar, rice vinegar, grated ginger, and minced garlic.
4. Bring the saucepan mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
5. Whisk the cornstarch and cold water in a separate bowl to create a slurry.
6. Gradually whisk the slurry into the simmering sauce and cook for 1 minute, until thickened.
7. Remove the saucepan from heat and stir in the toasted sesame oil.
8. Pour the prepared teriyaki sauce evenly over the chicken drumsticks in the baking dish, coating each piece.
9. Bake the chicken, uncovered, for 40 minutes at 400°F (204°C).
10. Baste the chicken with the pan juices using a spoon at the 20-minute mark.
11. Increase the oven temperature to 425°F (218°C) and bake for an additional 5 minutes to crisp the skin.
12. Remove the baking dish from the oven and let the chicken rest for 5 minutes.
13. Transfer the chicken to a serving platter and garnish with sliced scallions and toasted white sesame seeds.
14. Spoon the reduced pan sauce over the chicken before serving.
Lusciously sticky and caramelized, the glaze forms a lacquered coating that seals in the chicken’s juices. The meat pulls cleanly from the bone with a perfect balance of sweet, salty, and umami notes. For a complete meal, serve alongside steamed jasmine rice and quickly sautéed bok choy to soak up the extra sauce.
Rosemary and Thyme Baked Chicken Legs
Venture beyond basic baked chicken with these herb-infused legs that deliver maximum flavor with minimal effort. Rosemary and thyme create an aromatic crust while keeping the meat juicy. This hands-off method yields restaurant-quality results at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole chicken legs, skin-on and bone-in
– 3 tbsp extra-virgin olive oil
– 2 tbsp fresh rosemary leaves, finely minced
– 1 tbsp fresh thyme leaves, stripped from stems
– 3 garlic cloves, microplaned into a paste
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 lemon, zested and juiced
Instructions
1. Preheat oven to 425°F and position rack in center.
2. Pat chicken legs completely dry with paper towels to ensure crisp skin.
3. In a small bowl, combine olive oil, minced rosemary, thyme leaves, garlic paste, kosher salt, black pepper, lemon zest, and lemon juice.
4. Rub herb mixture thoroughly under and over chicken skin, coating all surfaces.
5. Arrange legs on a wire rack set over a rimmed baking sheet to allow air circulation.
6. Roast for 25 minutes until skin begins to brown and render fat.
7. Reduce oven temperature to 375°F without opening door to maintain heat.
8. Continue roasting 20 more minutes until internal temperature reaches 165°F when tested with an instant-read thermometer inserted into thickest part without touching bone.
9. Transfer chicken to a clean platter and rest 5 minutes before serving.
Perfectly roasted skin shatters with each bite, revealing succulent meat infused with woody herbs and bright citrus. The garlic mellows into a subtle background note that complements rather than overwhelms. Serve over creamy polenta or with roasted root vegetables to soak up the flavorful pan juices.
Buffalo Style Baked Chicken Legs
Boldly baked and bursting with flavor, these Buffalo-style chicken legs deliver that classic spicy-tangy kick without the mess of frying. They’re perfect for game day gatherings or weeknight dinners when you crave something satisfyingly zesty. Get ready for crispy skin and juicy meat in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 chicken drumsticks, skin-on
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 1/4 cup unsalted butter, melted
– 2 tbsp white vinegar
– 1 tsp Worcestershire sauce
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 tbsp avocado oil
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp crumbled blue cheese (optional)
– 2 tbsp thinly sliced scallions (optional)
Instructions
1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. In a medium bowl, whisk together Frank’s RedHot sauce, melted butter, white vinegar, Worcestershire sauce, garlic powder, smoked paprika, and cayenne pepper until fully emulsified.
4. Place drumsticks on a wire rack set over a rimmed baking sheet lined with aluminum foil for easy cleanup.
5. Brush drumsticks evenly with avocado oil, then season all sides with kosher salt and freshly ground black pepper.
6. Bake at 400°F for 25 minutes, until skin begins to crisp and render fat.
7. Remove baking sheet from oven and brush drumsticks generously with the Buffalo sauce mixture, coating all surfaces.
8. Return to oven and bake for 15-20 more minutes, until internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part without touching bone.
9. Transfer drumsticks to a serving platter and immediately brush with remaining Buffalo sauce for maximum flavor adhesion.
10. Let rest for 5 minutes before serving to allow juices to redistribute.
11. Garnish with crumbled blue cheese and thinly sliced scallions if desired.
Fiery and tangy, these baked legs achieve a perfect balance of crisp exterior and succulent interior. The high-heat baking method renders the skin beautifully while keeping the meat exceptionally moist. Serve them alongside crisp celery sticks and a cool ranch dip to complement the spicy kick, or shred the meat for next-day Buffalo chicken salads.
Curry Spiced Baked Chicken Legs
Just when you need a warming, fuss-free dinner, these curry-spiced chicken legs deliver. Juicy, aromatic, and hands-off, they’re perfect for busy weeknights or casual gatherings. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole chicken legs (drumsticks and thighs attached), skin-on and bone-in
– 2 tbsp clarified butter, melted
– 1 tbsp Madras curry powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp full-fat Greek yogurt
– 1 tbsp freshly squeezed lemon juice
– 1/4 cup finely chopped fresh cilantro
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the chicken legs completely dry with paper towels to ensure crisp skin.
3. In a small bowl, whisk together the melted clarified butter, Madras curry powder, ground cumin, smoked paprika, kosher salt, and black pepper until a smooth paste forms.
4. Rub the spice paste evenly over all surfaces of the chicken legs, including under the skin.
5. Arrange the seasoned chicken legs on a wire rack set inside a rimmed baking sheet to promote air circulation.
6. Roast the chicken legs at 425°F for 45 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh.
7. While the chicken roasts, combine the Greek yogurt, freshly squeezed lemon juice, and finely chopped cilantro in a separate bowl to create a sauce.
8. Once cooked, transfer the chicken legs to a serving platter and let them rest for 5 minutes to allow juices to redistribute.
9. Drizzle the yogurt-cilantro sauce over the rested chicken legs just before serving. With a crisp, spice-crusted skin and tender, juicy meat, these legs offer a complex warmth from the curry and a bright finish from the sauce. Wrap any leftovers in foil for a quick reheat, or shred the meat into grain bowls the next day.
Herb Butter Baked Chicken Legs
Kick off your weeknight dinner with these Herb Butter Baked Chicken Legs, a simple yet deeply flavorful dish that requires minimal effort for maximum reward. The combination of aromatic herbs and rich butter creates a golden, crispy skin and juicy interior that’s sure to become a household favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole chicken legs, skin-on and bone-in
– 6 tablespoons unsalted butter, softened
– 2 tablespoons extra-virgin olive oil
– 4 cloves garlic, finely minced
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons fresh thyme, finely chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, zested and juiced
Instructions
1. Preheat your oven to 425°F (218°C) and position a rack in the center.
2. Pat the chicken legs completely dry with paper towels to ensure crisp skin.
3. In a small bowl, combine the softened butter, olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, lemon zest, and lemon juice.
4. Gently loosen the skin on each chicken leg by sliding your fingers underneath, creating a pocket.
5. Divide half of the herb butter mixture and spread it evenly under the skin of each leg.
6. Rub the remaining herb butter mixture all over the exterior of the chicken legs.
7. Place the chicken legs on a wire rack set inside a rimmed baking sheet to allow air circulation.
8. Bake at 425°F for 45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crisp.
9. Remove the baking sheet from the oven and let the chicken rest for 10 minutes before serving.
10. Resting allows the juices to redistribute, resulting in exceptionally moist meat. The skin will be shatteringly crisp, infused with the aromatic garlic and herbs, while the meat remains tender and succulent. Serve alongside roasted root vegetables or a bright, acidic salad to cut through the richness.
Smoky Paprika Baked Chicken Legs
Aromatic and deeply satisfying, these smoky paprika baked chicken legs deliver bold flavor with minimal effort. Achieve perfectly crisp skin and juicy meat through a simple dry brine and high-heat roasting technique.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole chicken legs (drumstick-thigh quarters), skin-on
– 2 tbsp extra-virgin olive oil
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 tbsp fresh lemon juice
– 1 tbsp chopped fresh parsley
Instructions
1. Pat 4 whole chicken legs completely dry with paper towels.
2. Combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp kosher salt, and ½ tsp freshly cracked black pepper in a small bowl.
3. Rub 2 tbsp extra-virgin olive oil evenly over all surfaces of the chicken legs.
4. Sprinkle the spice mixture generously over the chicken, pressing it into the skin and flesh.
5. Arrange the seasoned chicken legs on a wire rack set inside a rimmed baking sheet, ensuring they do not touch.
6. Let the chicken rest uncovered at room temperature for 15 minutes to allow the salt to penetrate.
7. Preheat your oven to 425°F (218°C) with a rack positioned in the center.
8. Roast the chicken legs for 25 minutes at 425°F.
9. Rotate the baking sheet 180 degrees to ensure even browning.
10. Continue roasting for 15-20 more minutes until the skin is deeply bronzed and crisp, and the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone.
11. Transfer the chicken legs to a clean platter and let them rest for 5 minutes.
12. Drizzle 1 tbsp fresh lemon juice over the rested chicken.
13. Garnish with 1 tbsp chopped fresh parsley.
Perfectly crisp skin gives way to incredibly juicy, flavorful meat infused with warm, smoky paprika. The bright acidity from the lemon juice cuts through the richness beautifully. Serve alongside roasted root vegetables or over a bed of creamy polenta for a complete meal.
Citrus Marinated Baked Chicken Legs
Elevate your weeknight dinner with these citrus-marinated baked chicken legs. Expect juicy, tender meat with a bright, zesty crust that crisps beautifully in the oven. This simple yet flavorful dish comes together with minimal hands-on effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole chicken legs, skin-on and bone-in
– 1/2 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lime juice
– 3 tbsp extra-virgin olive oil
– 4 garlic cloves, finely minced
– 2 tbsp fresh oregano leaves, finely chopped
– 1 tbsp smoked paprika
– 2 tsp kosher salt
– 1 tsp freshly cracked black pepper
– 1 tsp granulated sugar
Instructions
1. Pat the chicken legs completely dry with paper towels to ensure crisp skin.
2. In a large, non-reactive bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, chopped oregano, smoked paprika, kosher salt, black pepper, and granulated sugar until fully emulsified.
3. Place the dried chicken legs in a large resealable plastic bag or shallow dish and pour the marinade over them, coating evenly.
4. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to deeply infuse the flavors.
5. Preheat your oven to 425°F and position a rack in the center.
6. Remove the chicken from the marinade, letting excess drip off, and place the legs skin-side up on a wire rack set inside a rimmed baking sheet; discard the used marinade.
7. Bake the chicken legs at 425°F for 20 minutes to set the skin and begin crisping.
8. Reduce the oven temperature to 375°F and continue baking for 25 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone.
9. Transfer the baked chicken legs to a clean plate and let them rest for 5 minutes before serving to allow the juices to redistribute.
Let the chicken rest briefly before serving to lock in its succulent juices. The skin emerges shatteringly crisp, giving way to incredibly moist, citrus-infused meat with a subtle smoky depth from the paprika. For a vibrant meal, serve alongside a simple arugula salad dressed with lemon vinaigrette or over a bed of cilantro-lime rice to complement the bright marinade.
Asian Style Soy Ginger Baked Chicken Legs
Savor the bold fusion of sweet, salty, and umami flavors in these baked chicken legs. They’re incredibly simple to prepare yet deliver restaurant-quality depth, making them perfect for busy weeknights or casual entertaining. The marinade caramelizes into a sticky, aromatic glaze that clings to every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole chicken legs (drumstick and thigh attached), skin-on, patted dry
– ½ cup low-sodium soy sauce
– ¼ cup pure maple syrup
– 3 tablespoons toasted sesame oil
– 2 tablespoons freshly grated ginger root
– 4 large garlic cloves, finely minced
– 1 tablespoon rice vinegar
– 1 teaspoon freshly cracked black pepper
– 2 tablespoons neutral oil (such as avocado oil)
– 2 scallions, thinly sliced on a bias
– 1 teaspoon toasted white sesame seeds
Instructions
1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. In a large mixing bowl, whisk together the low-sodium soy sauce, pure maple syrup, toasted sesame oil, freshly grated ginger root, finely minced garlic cloves, rice vinegar, and freshly cracked black pepper until fully emulsified.
3. Tip: For maximum flavor penetration, use a microplane to grate the ginger and garlic directly into the marinade, releasing their essential oils.
4. Add the patted-dry chicken legs to the bowl, turning to coat each piece thoroughly in the marinade.
5. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours for deeper flavor development.
6. Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes while you prepare the baking dish.
7. Pour the neutral oil into a large, heavy-bottomed baking dish or cast-iron skillet, tilting to coat the bottom evenly.
8. Arrange the marinated chicken legs in a single layer in the prepared dish, skin-side up, and pour any remaining marinade over the top.
9. Tip: For crispier skin, ensure the chicken pieces are not touching each other in the dish, allowing hot air to circulate.
10. Place the dish in the preheated oven and bake, uncovered, for 40-45 minutes.
11. After 25 minutes of baking, baste the chicken legs thoroughly with the pan juices using a pastry brush.
12. Tip: The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, and the skin is deeply caramelized and glossy.
13. Remove the dish from the oven and transfer the chicken legs to a serving platter, tenting loosely with foil to rest for 5 minutes.
14. While the chicken rests, skim any excess fat from the pan juices if desired.
15. Drizzle the reduced pan juices over the rested chicken legs.
16. Garnish with the thinly sliced scallions and toasted white sesame seeds.
Outcome: The skin emerges crackling-crisp, giving way to exceptionally juicy, flavorful meat infused throughout with ginger and garlic. Serve these legs over a bed of jasmine rice to soak up the rich, savory-sweet glaze, or alongside a crisp, vinegar-based slaw to cut through the richness.
Greek Inspired Baked Chicken Legs
You’re craving something hearty, flavorful, and effortlessly impressive for dinner. Greek Inspired Baked Chicken Legs deliver exactly that—a one-pan wonder bursting with Mediterranean aromas and juicy, tender meat. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in, skin-on chicken legs (about 3 pounds total)
– 3 tablespoons extra-virgin olive oil
– 4 garlic cloves, minced
– 2 tablespoons dried oregano
– 1 tablespoon dried thyme
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, thinly sliced
– 1 cup pitted Kalamata olives
– ½ cup dry white wine
– 2 tablespoons unsalted butter, cubed
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the chicken legs completely dry with paper towels to ensure crisp skin.
3. In a small bowl, whisk together the extra-virgin olive oil, minced garlic, dried oregano, dried thyme, kosher salt, and freshly cracked black pepper to form a paste.
4. Rub the seasoning paste evenly over all sides of the chicken legs, including under the skin.
5. Arrange the seasoned chicken legs in a single layer in a large, oven-safe skillet or baking dish.
6. Scatter the thinly sliced lemon and pitted Kalamata olives around the chicken.
7. Pour the dry white wine into the base of the dish, avoiding the chicken skin.
8. Dot the top of each chicken leg with the cubed unsalted butter.
9. Place the dish in the preheated oven and bake for 45 minutes, or until the internal temperature reaches 165°F and the skin is golden brown and crisp.
10. Remove the dish from the oven and let the chicken rest for 10 minutes before serving to allow juices to redistribute.
The chicken emerges with crackling skin and succulent, herb-infused meat. The pan juices, reduced with wine and lemon, create a vibrant, tangy sauce perfect for drizzling. Serve over a bed of creamy lemon orzo or with warm, crusty bread to soak up every last drop.
Sweet Chili Baked Chicken Legs
Nothing beats a simple, flavorful dinner that comes together with minimal fuss. Need a crowd-pleaser that’s both sweet and savory? These Sweet Chili Baked Chicken Legs deliver crispy skin and juicy meat with a sticky, glossy glaze.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole chicken legs (drumstick and thigh attached), patted dry with paper towels
– 1/2 cup sweet chili sauce
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– Kosher salt, for seasoning
– 1 tablespoon finely chopped fresh cilantro, for garnish
– 1 teaspoon toasted sesame seeds, for garnish
Instructions
1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Pat the chicken legs completely dry with paper towels to ensure crisp skin.
3. Season the chicken legs generously on all sides with kosher salt and freshly ground black pepper.
4. In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, extra-virgin olive oil, garlic powder, and smoked paprika until fully combined.
5. Place the seasoned chicken legs on the prepared baking sheet, skin-side up, ensuring they are not touching.
6. Using a pastry brush, evenly coat the top and sides of each chicken leg with half of the prepared sweet chili glaze.
7. Bake the chicken legs at 400°F for 30 minutes, allowing the skin to begin crisping and rendering fat.
8. Remove the baking sheet from the oven and carefully brush the chicken legs with the remaining glaze.
9. Return the baking sheet to the oven and continue baking for an additional 15 minutes, or until the internal temperature of the thickest part of a thigh reaches 165°F (74°C) and the glaze is sticky and caramelized.
10. Transfer the baked chicken legs to a serving platter and let them rest for 5 minutes to allow the juices to redistribute.
11. Garnish the rested chicken legs with finely chopped fresh cilantro and toasted sesame seeds just before serving.
For a final touch, the chicken emerges with a crackling, lacquered exterior that gives way to incredibly moist, tender meat. Fling these legs onto a platter with steamed jasmine rice and quick-pickled vegetables to cut through the sweetness, or shred the meat for a next-day rice bowl topped with a fried egg.
Classic Southern Fried Baked Chicken Legs
Forget the deep fryer—this baked version delivers the same crispy, golden crust and juicy interior with less mess. First, we marinate for flavor, then coat for crunch, and finally bake to perfection. It’s the smarter way to enjoy Southern comfort food.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 pasture-raised chicken legs, patted dry
– 1 cup buttermilk
– 2 tbsp hot sauce
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup clarified butter, melted
Instructions
1. In a large bowl, combine the buttermilk and hot sauce.
2. Submerge the chicken legs in the buttermilk mixture, ensuring they are fully coated.
3. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to tenderize the meat.
4. Preheat your oven to 400°F and place a wire rack on a rimmed baking sheet.
5. In a shallow dish, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, kosher salt, and freshly ground black pepper.
6. Remove one chicken leg from the buttermilk, allowing excess to drip off.
7. Dredge the chicken leg in the flour mixture, pressing firmly to ensure an even, thick coating.
8. Place the coated chicken leg on the prepared wire rack.
9. Repeat steps 6-8 with the remaining chicken legs.
10. Let the coated chicken legs rest on the rack for 10 minutes to help the coating adhere.
11. Brush each chicken leg generously with the clarified butter.
12. Bake at 400°F for 40-45 minutes, or until the internal temperature reaches 165°F and the crust is deep golden brown and crispy.
13. Remove from the oven and let rest for 5 minutes before serving.
Allowing the chicken to rest ensures the juices redistribute, keeping the meat succulent. The cornstarch in the coating creates an extra-crisp texture that holds up beautifully to baking. Serve these legs hot with a drizzle of honey or alongside collard greens for a complete Southern meal.
Summary
Gathering these 18 baked chicken leg recipes offers endless inspiration for any meal, from cozy family dinners to festive gatherings. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most, and if you enjoyed this roundup, please share it on Pinterest to spread the delicious ideas. Happy cooking!
