Dinnertime just got more delicious! If you’re tired of the same old chicken dishes, you’re in for a treat. We’ve gathered 20 mouthwatering chicken leg recipes that promise to bring flavor, comfort, and excitement to your table. From quick weeknight meals to cozy weekend feasts, there’s something here for every craving. Let’s dive in and discover your new favorite dinner!
Garlic Butter Baked Chicken Legs
Mastering a simple yet flavorful chicken dish can elevate your weeknight dinners, and these garlic butter baked chicken legs deliver with minimal effort. This recipe walks you through creating juicy, tender chicken with a rich, aromatic coating that crisps beautifully in the oven. Let’s get started with the basics to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken and seasoning:
– 4 chicken legs (drumsticks and thighs attached)
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the garlic butter sauce:
– 1/2 cup unsalted butter, melted
– 6 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
– 1 tsp dried thyme
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken legs dry with paper towels to help the skin crisp up during baking.
3. Season both sides of the chicken legs evenly with kosher salt and black pepper.
4. Place the seasoned chicken legs skin-side up on the prepared baking sheet, spacing them about 1 inch apart.
5. In a small bowl, combine the melted unsalted butter, minced garlic, chopped fresh parsley, and dried thyme, stirring until fully mixed.
6. Brush half of the garlic butter sauce generously over the top of each chicken leg, coating the skin completely.
7. Bake the chicken legs in the preheated oven at 400°F for 25 minutes.
8. Remove the baking sheet from the oven and carefully brush the remaining garlic butter sauce over the chicken legs.
9. Return the baking sheet to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
10. Let the chicken legs rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
Enjoy the golden, crispy skin that gives way to incredibly moist and tender meat infused with savory garlic and herb notes. For a complete meal, serve these chicken legs alongside roasted vegetables or over a bed of fluffy mashed potatoes to soak up the extra garlic butter sauce.
Crispy Oven-Fried Chicken Legs
Zesty and satisfying, these crispy oven-fried chicken legs deliver the crunch of deep-frying with the ease of baking. Perfect for a family dinner or casual gathering, this method ensures juicy meat inside a golden-brown crust every time. Follow these steps carefully for foolproof results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken:
– 4 chicken legs (about 2 pounds total)
– 1 cup buttermilk
– 1 teaspoon salt
For the coating:
– 1 cup all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
For baking:
– 1/4 cup vegetable oil
Instructions
1. Place the chicken legs in a large bowl and pour the buttermilk over them, ensuring all pieces are fully submerged. Sprinkle with 1 teaspoon salt, cover the bowl, and refrigerate for at least 1 hour or up to 4 hours for maximum tenderness.
2. Preheat your oven to 400°F and pour the vegetable oil into a large baking sheet, tilting to coat the surface evenly.
3. In a shallow dish, combine the all-purpose flour, garlic powder, paprika, black pepper, and 1/2 teaspoon salt, mixing thoroughly with a fork.
4. Remove one chicken leg from the buttermilk, letting excess liquid drip off, then dredge it in the flour mixture, pressing firmly to adhere the coating on all sides.
5. Place the coated chicken leg on the prepared baking sheet and repeat with the remaining legs, arranging them in a single layer without touching.
6. Bake at 400°F for 25 minutes, then carefully flip each chicken leg using tongs to ensure even browning.
7. Continue baking for another 20 minutes or until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part.
8. Transfer the chicken legs to a wire rack and let them rest for 5 minutes before serving to allow juices to redistribute.
Warm from the oven, these chicken legs boast a shatteringly crisp exterior that gives way to succulent, flavorful meat. Serve them alongside mashed potatoes and coleslaw for a comforting meal, or shred the leftovers into tacos for a creative twist the next day.
Spicy BBQ Grilled Chicken Legs
Unlock the secret to perfectly juicy grilled chicken with a spicy-sweet barbecue glaze that’s sure to become a summer staple. This recipe breaks down the process into simple, foolproof steps, ensuring even beginners can achieve restaurant-quality results right in their backyard. Let’s fire up the grill and get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken:
– 4 chicken leg quarters (about 3 lbs total)
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Spicy BBQ Sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
Instructions
1. Pat the 4 chicken leg quarters completely dry with paper towels to ensure crispy skin.
2. Rub 1 tbsp olive oil evenly over all chicken pieces, then season with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Preheat a gas or charcoal grill to medium-high heat (about 400°F), creating two zones: one for direct heat and one for indirect heat.
4. Place the chicken skin-side down on the direct heat zone and grill for 5 minutes to sear and create grill marks.
5. Flip the chicken and grill for another 5 minutes on the other side.
6. Move all chicken to the indirect heat zone, cover the grill, and cook for 15 minutes, turning once halfway through.
7. While the chicken cooks, combine 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper in a small saucepan.
8. Bring the sauce mixture to a simmer over medium heat, stirring constantly for 3 minutes until slightly thickened, then remove from heat.
9. Check the chicken’s internal temperature with a meat thermometer; it should reach 165°F in the thickest part.
10. Brush the cooked chicken generously with the prepared spicy BBQ sauce on all sides.
11. Return the sauced chicken to the direct heat zone for 1-2 minutes per side to caramelize the glaze, watching closely to prevent burning.
12. Transfer the chicken to a clean platter and let it rest for 5 minutes before serving.
Every bite delivers tender, fall-off-the-bone meat with a sticky, caramelized crust that balances heat from the cayenne with smoky sweetness. Enjoy these legs with a simple coleslaw to cut through the richness, or shred the leftovers for next-day BBQ chicken sandwiches.
Lemon Herb Roasted Chicken Legs
Nothing beats the aroma of lemon and herbs filling your kitchen, especially during the holiday season. This Lemon Herb Roasted Chicken Legs recipe is a simple, flavorful dish perfect for a cozy family dinner, requiring just a few ingredients and straightforward steps to achieve juicy, tender meat with a beautifully crisp skin.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Chicken and Marinade:
– 4 chicken legs (drumsticks and thighs attached)
– 2 tablespoons olive oil
– 1 lemon, juiced (about 3 tablespoons)
– 3 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh thyme, chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For Roasting:
– 1 lemon, sliced into rounds
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. In a large bowl, combine the olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create the marinade.
3. Pat the chicken legs dry with paper towels to ensure the skin crisps up nicely during roasting.
4. Add the chicken legs to the bowl with the marinade, tossing them thoroughly until evenly coated on all sides.
5. Arrange the chicken legs on the prepared baking sheet in a single layer, leaving space between each piece for even cooking.
6. Place the lemon slices around and under the chicken legs on the baking sheet to infuse extra citrus flavor as they roast.
7. Roast the chicken legs in the preheated oven at 400°F (200°C) for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the meat.
8. For a golden-brown finish, broil the chicken legs on high for 2-3 minutes at the end of cooking, watching closely to prevent burning.
9. Remove the baking sheet from the oven and let the chicken legs rest for 5-10 minutes before serving to allow the juices to redistribute.
As you serve, the chicken will be tender and juicy with a crisp, herb-infused skin. Pair it with roasted vegetables or a fresh salad for a complete meal, and don’t forget to squeeze the roasted lemon slices over the top for an extra burst of citrus flavor.
Teriyaki Chicken Legs with Pineapple
Ready to transform simple chicken legs into a sweet-savory masterpiece? This teriyaki chicken with pineapple combines juicy dark meat with tropical fruit for a balanced, crowd-pleasing meal that’s perfect for weeknights or casual gatherings. Follow each step carefully, and you’ll have a restaurant-quality dish right from your own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the chicken and marinade:
– 4 bone-in, skin-on chicken legs (about 2 pounds)
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
For cooking and garnish:
– 1 tbsp vegetable oil
– 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks (about 2 cups)
– 2 green onions, thinly sliced
Instructions
1. In a large bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp grated fresh ginger, and 2 minced garlic cloves until fully combined.
2. Add 4 bone-in, skin-on chicken legs to the bowl, turning to coat each piece evenly in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
3. Preheat your oven to 400°F and place a rack in the middle position.
4. Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Remove the chicken legs from the marinade, letting excess drip off, and reserve the marinade in a small saucepan.
6. Place the chicken legs skin-side down in the hot skillet. Cook without moving for 5–7 minutes, until the skin is golden brown and crispy.
7. Flip the chicken legs using tongs and cook for another 3 minutes to brown the other side.
8. Arrange 2 cups of pineapple chunks around the chicken in the skillet.
9. Pour the reserved marinade into the saucepan and bring to a boil over medium heat. Boil for 2 full minutes to kill any bacteria, then reduce heat and simmer for 3 minutes until slightly thickened.
10. Pour the thickened sauce over the chicken and pineapple in the skillet.
11. Transfer the skillet to the preheated oven. Bake at 400°F for 25 minutes, until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer inserted into the thickest part without touching bone.
12. Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
13. Garnish with thinly sliced green onions before serving.
For a final touch, the chicken emerges tender with a sticky-sweet glaze, while the pineapple caramelizes into soft, juicy bites that cut through the richness. Serve it over steamed rice to soak up every drop of sauce, or pair it with a crisp green salad for a lighter meal that still feels indulgent.
Smoky Paprika Chicken Legs
Diving into a flavorful weeknight dinner doesn’t have to be complicated. This recipe for smoky paprika chicken legs breaks down the process into simple, manageable steps, ensuring juicy, well-seasoned results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the Chicken & Marinade:
– 4 whole chicken legs (drumsticks and thighs attached)
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the Pan & Finishing:
– 1 large yellow onion, sliced into 1/2-inch thick rings
– 1/2 cup low-sodium chicken broth
Instructions
1. Pat the 4 whole chicken legs completely dry with paper towels. Tip: Drying the skin is crucial for achieving a crispy finish.
2. In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to form a paste.
3. Rub the spice paste evenly over all sides of the dried chicken legs, ensuring full coverage.
4. Preheat your oven to 400°F (200°C).
5. Arrange the 1 large sliced yellow onion in a single layer in a large, oven-safe skillet or baking dish to create a bed.
6. Place the seasoned chicken legs skin-side up on top of the onion bed.
7. Roast the chicken in the preheated oven at 400°F for 30 minutes.
8. Carefully remove the skillet from the oven and pour 1/2 cup low-sodium chicken broth around the chicken, avoiding the skin. Tip: Adding broth at this stage creates steam to keep the meat juicy without making the skin soggy.
9. Return the skillet to the oven and continue roasting for another 15 minutes, or until the chicken skin is deeply browned and crispy and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part of the thigh. Tip: Always use a thermometer for perfect doneness and food safety.
10. Remove the skillet from the oven and let the chicken rest on the onion bed for 5 minutes before serving.
Creating this dish yields chicken with a robust, smoky crust that gives way to incredibly tender, flavorful meat. The softened onions underneath soak up the delicious pan juices, making them a perfect accompaniment. Consider shredding the leftover meat for tacos or tossing it into a hearty grain bowl the next day.
Creamy Mushroom Chicken Legs
When you’re craving something comforting yet impressive, this creamy mushroom chicken legs recipe delivers with minimal fuss. We’ll walk through each stage methodically, ensuring even beginners can achieve tender chicken and a rich, velvety sauce. Let’s start by gathering our ingredients and prepping our workspace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the chicken and seasoning:
– 4 chicken legs (drumsticks and thighs attached)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– For the mushrooms and aromatics:
– 1 lb cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– For the sauce:
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tbsp all-purpose flour
– 1 tsp dried thyme
Instructions
1. Pat the chicken legs completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the chicken legs evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place chicken legs skin-side down in the skillet and cook undisturbed for 6-8 minutes until golden brown.
5. Flip the chicken legs and cook for another 4 minutes, then transfer to a plate.
6. Reduce heat to medium and add sliced mushrooms to the skillet, cooking for 5 minutes until they release their liquid and brown.
7. Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Sprinkle all-purpose flour over the mushroom mixture and cook while stirring for 2 minutes to eliminate the raw flour taste.
10. Gradually pour in chicken broth while scraping up any browned bits from the skillet bottom.
11. Stir in dried thyme and bring the mixture to a simmer for 3 minutes until slightly thickened.
12. Reduce heat to low and slowly whisk in heavy cream until fully incorporated.
13. Return chicken legs to the skillet, nestling them into the sauce.
14. Cover the skillet and simmer gently for 25 minutes until chicken reaches 165°F internally.
15. Remove from heat and let rest for 5 minutes before serving.
Zesty and satisfying, the chicken emerges fall-off-the-bone tender while the sauce develops a luxurious, earthy depth from the mushrooms. Serve it over mashed potatoes to soak up every drop of that creamy goodness, or alongside crusty bread for a rustic touch that highlights the herbaceous thyme notes.
Maple Dijon Chicken Legs
Just imagine a cozy winter evening where the aroma of sweet maple and tangy mustard fills your kitchen—this Maple Dijon Chicken Legs recipe delivers exactly that with minimal effort. Join me as we walk through each step methodically, ensuring even beginners can achieve tender, flavorful results. We’ll start by preparing a simple glaze and finish with perfectly baked chicken that’s sure to become a weeknight favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken:
– 4 chicken legs (about 2 pounds total)
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the maple Dijon glaze:
– ¼ cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon minced garlic
– ½ teaspoon dried thyme
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
2. Pat the chicken legs dry with paper towels to help the skin crisp up during baking.
3. Rub the chicken legs evenly with olive oil, then season all over with kosher salt and black pepper.
4. Arrange the chicken legs skin-side up on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake the chicken legs at 400°F for 25 minutes to start rendering the fat and browning the skin.
6. While the chicken bakes, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and dried thyme in a small bowl until smooth.
7. After 25 minutes, remove the baking sheet from the oven and brush half of the maple Dijon glaze evenly over the chicken legs using a pastry brush.
8. Return the chicken to the oven and bake for 10 more minutes at 400°F to set the first layer of glaze.
9. Remove the baking sheet again and brush the remaining glaze over the chicken legs, coating them thoroughly.
10. Bake for a final 10 minutes at 400°F, or until the internal temperature of the chicken reaches 165°F when checked with a meat thermometer inserted into the thickest part without touching bone.
11. Let the chicken legs rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
Glazed to a sticky, caramelized finish, these chicken legs boast a crispy skin that gives way to juicy, tender meat infused with the sweet and tangy flavors of maple and Dijon. For a creative twist, serve them over a bed of creamy mashed potatoes or with roasted Brussels sprouts to soak up the extra glaze, making every bite a comforting delight.
Jamaican Jerk Chicken Legs
Diving into the vibrant flavors of Jamaican cuisine, this jerk chicken recipe transforms simple chicken legs into a smoky, spicy, and aromatic delight. Perfect for a festive gathering or a weeknight dinner, it brings the taste of the Caribbean right to your kitchen with a methodical approach that ensures success even for beginners.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Jerk Marinade:
– 4 chicken legs (about 2 pounds)
– 1/2 cup soy sauce
– 1/4 cup lime juice
– 2 tbsp brown sugar
– 2 tbsp olive oil
– 4 garlic cloves, minced
– 1 tbsp grated ginger
– 1 tsp ground allspice
– 1/2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp cayenne pepper
For Cooking:
– 1 tbsp vegetable oil
Instructions
1. In a large bowl, combine 1/2 cup soy sauce, 1/4 cup lime juice, 2 tbsp brown sugar, 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp cayenne pepper to make the jerk marinade. Tip: For deeper flavor, let the marinade sit for 5 minutes before adding the chicken.
2. Add 4 chicken legs to the bowl, ensuring each piece is fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for maximum flavor infusion.
3. Preheat your oven to 375°F and place a rack in the middle position. Tip: Let the chicken sit at room temperature for 15 minutes before cooking to ensure even heating.
4. Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
5. Remove the chicken legs from the marinade, shaking off any excess, and place them skin-side down in the hot skillet. Sear for 5 minutes until the skin is golden brown and crispy.
6. Flip the chicken legs using tongs and sear the other side for 3 minutes. Tip: Avoid moving the chicken too much during searing to develop a good crust.
7. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F when checked with a meat thermometer inserted into the thickest part.
8. Remove the skillet from the oven and let the chicken rest on a cutting board for 5 minutes before serving.
Resulting in tender, juicy meat with a crispy, spice-rubbed skin, these jerk chicken legs offer a perfect balance of heat from the cayenne and warmth from the allspice and cinnamon. Serve them alongside coconut rice and grilled pineapple for a complete Caribbean-inspired meal that’s sure to impress your guests.
Sticky Asian Chicken Legs
Very few dishes deliver such satisfying sweet-savory flavor with minimal effort as these sticky Asian chicken legs. Versatile enough for weeknight dinners yet impressive for gatherings, they transform basic ingredients into a memorable meal that will have everyone reaching for seconds. Let’s walk through the process methodically to ensure perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken:
– 8 chicken drumsticks (about 3 pounds total)
– 1 tablespoon vegetable oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the sauce:
– ½ cup soy sauce
– ⅓ cup honey
– ¼ cup rice vinegar
– 2 tablespoons brown sugar
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon sesame oil
– 1 tablespoon cornstarch
– 2 tablespoons water
For garnish:
– 2 green onions, thinly sliced
– 1 tablespoon sesame seeds
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken drumsticks completely dry with paper towels—this helps the skin crisp properly.
3. Place the drumsticks on the prepared baking sheet, drizzle with 1 tablespoon vegetable oil, then season evenly with 1 teaspoon kosher salt and ½ teaspoon black pepper.
4. Bake the chicken for 25 minutes at 400°F, until the skin begins to turn golden brown.
5. While the chicken bakes, make the sauce: In a small saucepan, combine ½ cup soy sauce, ⅓ cup honey, ¼ cup rice vinegar, 2 tablespoons brown sugar, 3 minced garlic cloves, 1 tablespoon grated ginger, and 1 teaspoon sesame oil.
6. Bring the sauce mixture to a simmer over medium heat, stirring occasionally with a whisk to dissolve the sugar.
7. In a separate small bowl, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
8. Tip: Always mix cornstarch with cold liquid first to prevent lumps in your sauce.
9. Whisk the cornstarch slurry into the simmering sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
10. Remove the chicken from the oven after 25 minutes and carefully brush each drumstick generously with the thickened sauce using a pastry brush.
11. Tip: Reserve about ¼ cup of sauce for serving—it makes a delicious dipping sauce.
12. Return the sauced chicken to the oven and bake for an additional 15-20 minutes at 400°F, until the internal temperature reaches 165°F when measured with an instant-read thermometer.
13. Tip: For extra stickiness, brush the chicken with another layer of sauce during the last 5 minutes of baking.
14. Transfer the cooked chicken to a serving platter and sprinkle with 2 sliced green onions and 1 tablespoon sesame seeds.
15. Use the reserved sauce for dipping if desired.
Unbelievably tender meat falls cleanly from the bone beneath that glossy, caramelized exterior. The sauce creates a perfect balance—salty from soy sauce, sweet from honey, with bright notes of ginger and garlic. Consider serving these over steamed jasmine rice with quick-pickled cucumbers on the side to cut through the richness.
Parmesan Crusted Chicken Legs
A perfect weeknight dinner that feels special, Parmesan crusted chicken legs combine crispy, savory coating with juicy dark meat in a straightforward recipe anyone can master. This methodical approach ensures a golden crust that stays put, with simple ingredients delivering restaurant-quality results from your own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the chicken:
– 4 whole chicken legs (about 2.5 lbs total)
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the coating:
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 cup finely grated Parmesan cheese
– 1 tsp garlic powder
– 1/2 tsp dried oregano
For baking:
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken legs completely dry with paper towels—this helps the coating adhere.
3. Season the chicken legs evenly on all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Place 1/2 cup all-purpose flour in a shallow dish.
5. In a second shallow dish, whisk 2 large eggs until uniform.
6. In a third shallow dish, combine 1 cup panko breadcrumbs, 1 cup finely grated Parmesan cheese, 1 tsp garlic powder, and 1/2 tsp dried oregano.
7. Dredge one chicken leg in the flour, shaking off any excess.
8. Dip the floured leg into the beaten eggs, letting excess drip off.
9. Press the leg firmly into the panko-Parmesan mixture, coating all sides evenly. Tip: Use one hand for dry ingredients and the other for wet to keep fingers cleaner.
10. Place the coated leg on the prepared baking sheet and repeat with remaining legs.
11. Drizzle 2 tbsp olive oil evenly over the tops of the coated chicken legs. Tip: This helps the crust brown and crisp in the oven.
12. Bake at 400°F for 30 minutes, then check for doneness.
13. Insert an instant-read thermometer into the thickest part of a leg, avoiding bone; it should read 165°F. If needed, bake 5 more minutes. Tip: Letting the chicken rest 5 minutes after baking keeps it juicier.
14. Remove from oven and let rest 5 minutes before serving.
Outcome: The crust emerges shatteringly crisp with nutty Parmesan flavor, while the dark meat stays succulent and tender. Serve these legs over a simple arugula salad to cut the richness, or with roasted vegetables for a complete meal—the leftovers even reheat well for next-day lunches.
Greek Yogurt Marinated Chicken Legs
This Greek yogurt marinade transforms ordinary chicken legs into a tender, flavorful main dish that’s surprisingly simple to prepare. The yogurt acts as a natural tenderizer, ensuring juicy results every time, while herbs and lemon add a bright, Mediterranean flair perfect for a weeknight dinner or casual gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the marinade:
– 1 cup plain Greek yogurt
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 3 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp salt
– ½ tsp black pepper
For the chicken:
– 4 chicken legs (drumsticks and thighs attached)
Instructions
1. In a large bowl, whisk together 1 cup plain Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 3 cloves minced garlic, 1 tbsp dried oregano, 1 tsp salt, and ½ tsp black pepper until fully combined.
2. Add 4 chicken legs to the bowl, turning them to coat evenly with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to penetrate and tenderize the chicken.
4. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
5. Remove the chicken from the marinade, letting any excess drip off, and place the legs on the prepared baking sheet, skin-side up.
6. Bake at 400°F for 45 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part of a thigh.
7. For a crispier skin, broil the chicken on high for 2–3 minutes at the end, watching closely to prevent burning.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Finally, these chicken legs emerge from the oven with a golden-brown exterior and incredibly moist, tender meat infused with tangy yogurt and aromatic herbs. Serve them over a bed of rice pilaf or with a side of roasted vegetables for a complete meal that’s both satisfying and impressively flavorful.
Balsamic Glazed Chicken Legs
Let’s create a simple yet impressive dinner that’s perfect for beginners and busy weeknights alike. This recipe transforms humble chicken legs into a sweet-and-tangy main course with minimal fuss, using a glaze that caramelizes beautifully in the oven.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the Chicken:
– 4 chicken leg quarters (drumstick and thigh attached)
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the Balsamic Glaze:
– 1/2 cup balsamic vinegar
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
Instructions
1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
2. Pat the 4 chicken leg quarters completely dry with paper towels; this helps the skin crisp up.
3. Rub the chicken all over with 1 tablespoon of olive oil, then season evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
4. Arrange the chicken legs skin-side up on the prepared baking sheet, leaving space between them for even cooking.
5. Roast the chicken in the preheated oven for 25 minutes.
6. While the chicken roasts, combine 1/2 cup balsamic vinegar, 2 tablespoons honey, 2 minced garlic cloves, and 1 teaspoon of dried thyme in a small saucepan over medium heat.
7. Bring the glaze mixture to a simmer, then reduce the heat to medium-low and cook for 8-10 minutes, stirring occasionally, until it thickens slightly to a syrup-like consistency. Tip: Watch it closely to prevent burning, as the sugars can caramelize quickly.
8. After 25 minutes, remove the baking sheet from the oven. Brush half of the warm balsamic glaze evenly over the chicken legs, coating the skin thoroughly.
9. Return the chicken to the oven and roast for another 15 minutes.
10. Remove the chicken again and brush with the remaining glaze. Tip: For extra caramelization, switch the oven to broil on high and broil the chicken for 2-3 minutes, watching carefully to prevent the glaze from burning.
11. Let the chicken rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute. Tip: The internal temperature should reach 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the thigh.
Vibrant and glossy, the chicken emerges with crispy, sticky skin and tender, juicy meat infused with the deep, sweet-tart flavor of the glaze. Serve it over a bed of creamy mashed potatoes or with roasted vegetables to soak up the extra sauce, making for a comforting meal that feels special without the hassle.
Cajun Spiced Chicken Legs
Baking up a batch of juicy, flavorful chicken legs doesn’t have to be intimidating. This recipe breaks down the process of making Cajun Spiced Chicken Legs into simple, manageable steps, ensuring even a first-time cook can achieve a delicious, crispy-skinned result with a perfectly cooked interior.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Chicken and Marinade:
– 8 chicken drumsticks (about 3 pounds total)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
For the Cajun Spice Rub:
– 2 tablespoons paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 2 teaspoons dried oregano
– 2 teaspoons dried thyme
– 1 teaspoon cayenne pepper
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Pat the 8 chicken drumsticks completely dry with paper towels.
2. Place the dried drumsticks in a large bowl.
3. Add 2 tablespoons of olive oil and 1 tablespoon of lemon juice to the bowl with the chicken.
4. Use your hands to toss the chicken until it is evenly coated with the oil and lemon juice.
5. In a separate small bowl, combine 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to make the Cajun spice rub.
6. Tip: For the most flavor, rub the spices between your fingers as you add them to help release their oils.
7. Sprinkle the entire amount of the prepared Cajun spice rub over the oiled chicken in the large bowl.
8. Use your hands to massage the spice rub onto every surface of each chicken drumstick until they are fully and evenly coated.
9. Tip: Let the seasoned chicken rest at room temperature for 10 minutes to allow the flavors to penetrate the meat before baking.
10. While the chicken rests, preheat your oven to 400°F (200°C).
11. Line a large, rimmed baking sheet with aluminum foil for easy cleanup.
12. Place a wire cooling rack on top of the prepared baking sheet.
13. Arrange the seasoned chicken drumsticks in a single layer on the wire rack, ensuring they are not touching.
14. Tip: Using a wire rack elevates the chicken, allowing hot air to circulate for even cooking and a crispier skin on all sides.
15. Place the baking sheet with the chicken on the center rack of the preheated 400°F oven.
16. Bake the chicken for 45 minutes.
17. Check the chicken at the 45-minute mark. It is done when the skin is dark, crispy, and the internal temperature measured with a meat thermometer in the thickest part of a drumstick (without touching the bone) reads 165°F.
18. Carefully remove the baking sheet from the oven using oven mitts.
19. Transfer the baked chicken legs to a clean serving platter.
Getting these chicken legs right yields a fantastic contrast: a shatteringly crisp, deeply spiced crust gives way to incredibly tender, juicy meat. The bold Cajun flavors are robust but not overwhelmingly hot, making them a perfect centerpiece for a casual dinner. For a complete meal, serve them alongside creamy coleslaw and cornbread to soak up any delicious juices.
Herb and Garlic Grilled Chicken Legs
Ready to master a foolproof grilled chicken that’s bursting with flavor? This methodical guide will walk you through creating juicy Herb and Garlic Grilled Chicken Legs, perfect for a summer cookout or a simple weeknight dinner. We’ll focus on a flavorful marinade and precise grilling techniques to ensure delicious results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Marinade:
– 4 chicken leg quarters (about 3 lbs total)
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
For Grilling:
– 1 tbsp vegetable oil
Instructions
1. Pat the 4 chicken leg quarters completely dry with paper towels to help the marinade adhere better.
2. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp kosher salt, and 1/2 tsp black pepper to create the marinade.
3. Add the dried chicken legs to the bowl, turning to coat each piece thoroughly in the marinade.
4. Cover the bowl and refrigerate for at least 1 hour, or ideally up to 4 hours, to allow the flavors to penetrate the meat.
5. Preheat your grill to medium-high heat, aiming for a surface temperature of 400°F.
6. Lightly brush the grill grates with 1 tbsp vegetable oil to prevent sticking.
7. Remove the chicken from the marinade, letting any excess drip off, and place the legs skin-side down on the preheated grill.
8. Grill for 10 minutes without moving them to achieve defined grill marks and crispy skin.
9. Flip the chicken legs using tongs and grill for an additional 12-15 minutes.
10. Check for doneness by inserting an instant-read thermometer into the thickest part of a leg, not touching bone; it should read 165°F.
11. Transfer the grilled chicken legs to a clean plate and let them rest for 5 minutes before serving to allow the juices to redistribute.
Zesty garlic and fresh herbs create a savory crust, while the meat inside stays remarkably juicy and tender. Serve these legs alongside a crisp garden salad or over a bed of lemon-herb rice to soak up the delicious pan juices.
Sweet Chili Lime Chicken Legs
Cooking a crowd-pleasing dinner doesn’t have to be complicated, and these Sweet Chili Lime Chicken Legs are the perfect proof. Combining a sticky-sweet glaze with a bright, zesty kick, this recipe transforms simple chicken legs into a flavorful main course that’s sure to become a weeknight favorite. Let’s walk through the process step-by-step to ensure your success.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
For the Chicken:
– 4 whole chicken legs (drumsticks and thighs attached)
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the Sweet Chili Lime Glaze:
– 1/2 cup sweet chili sauce
– 3 tablespoons fresh lime juice (from about 2 limes)
– 2 tablespoons honey
– 1 tablespoon low-sodium soy sauce
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
Instructions
1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
2. Pat the 4 chicken legs completely dry with paper towels; this helps the skin crisp up beautifully in the oven.
3. Place the dried chicken legs on the prepared baking sheet. Drizzle them evenly with 1 tablespoon of olive oil.
4. Season the chicken legs all over with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, rubbing the seasonings into the skin.
5. Roast the chicken legs in the preheated oven for 25 minutes.
6. While the chicken roasts, make the glaze: In a small bowl, whisk together 1/2 cup sweet chili sauce, 3 tablespoons fresh lime juice, 2 tablespoons honey, 1 tablespoon low-sodium soy sauce, 2 minced garlic cloves, and 1 teaspoon grated fresh ginger until fully combined.
7. After 25 minutes, carefully remove the baking sheet from the oven. The chicken skin should be starting to turn golden.
8. Using a pastry brush, generously coat the top and sides of each chicken leg with the prepared sweet chili lime glaze. Tip: Reserve about 2 tablespoons of glaze for serving later.
9. Return the glazed chicken to the oven and roast for an additional 12-15 minutes, or until the internal temperature of the thickest part of a thigh reaches 165°F (74°C) on an instant-read thermometer.
10. Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes; this allows the juices to redistribute, keeping the meat moist.
11. Transfer the rested chicken legs to a serving platter. Drizzle them with the reserved 2 tablespoons of fresh glaze for an extra burst of flavor.
12. Garnish with thinly sliced green onions or a sprinkle of sesame seeds if desired, and serve immediately.
Oven-roasting creates wonderfully crispy skin that contrasts with the tender, juicy meat underneath. The final glaze is a perfect balance of sweet, spicy, and tangy, clinging to every bite. For a complete meal, serve these sticky chicken legs over a bed of fluffy jasmine rice with a simple side of steamed broccoli to soak up any extra sauce.
Rosemary and Thyme Roasted Chicken Legs
Here’s a simple, foolproof method for achieving juicy, herb-infused chicken legs with a crispy skin. Having these ready for a cozy dinner or holiday gathering means you can focus on your guests while the oven does the work. Let’s walk through each step together to ensure success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken and seasoning:
– 4 chicken legs (drumstick and thigh attached)
– 2 tablespoons olive oil
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the roasting:
– 1 lemon, cut into wedges
Instructions
1. Preheat your oven to 425°F and position a rack in the middle.
2. Pat the chicken legs completely dry with paper towels to help the skin crisp up.
3. In a small bowl, combine the olive oil, rosemary, thyme, salt, and pepper.
4. Rub the herb mixture evenly over all sides of each chicken leg, coating thoroughly.
5. Arrange the chicken legs skin-side up in a single layer in a baking dish or on a rimmed baking sheet.
6. Tuck the lemon wedges around the chicken to add brightness as they roast.
7. Roast in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part of a thigh.
8. Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Succulent and aromatic, these chicken legs emerge with a golden, crackling skin and tender meat infused with earthy rosemary and thyme. Serve them alongside roasted vegetables or over a bed of creamy mashed potatoes to soak up the flavorful pan juices, making for a comforting, complete meal that feels both rustic and elegant.
Garlic Parmesan Baked Chicken Legs
Unquestionably, garlic parmesan baked chicken legs are the ultimate weeknight dinner solution—they’re crispy, flavorful, and require minimal hands-on effort. This methodical recipe walks you through each step to ensure juicy, golden-brown results every time, even if you’re new to cooking. Let’s get started with the basics you’ll need.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken:
– 4 chicken legs (about 2 pounds total)
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the garlic parmesan coating:
– 1/2 cup grated parmesan cheese
– 1/4 cup breadcrumbs
– 3 cloves garlic, minced
– 1 teaspoon dried parsley
– 1/4 teaspoon paprika
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper or foil for easy cleanup.
2. Pat the chicken legs dry with paper towels to help the coating stick better.
3. Rub the chicken legs evenly with olive oil, then season with salt and black pepper.
4. In a medium bowl, combine grated parmesan cheese, breadcrumbs, minced garlic, dried parsley, and paprika.
5. Dredge each chicken leg in the garlic parmesan mixture, pressing gently to coat all sides thoroughly.
6. Place the coated chicken legs on the prepared baking sheet, spacing them about 1 inch apart for even cooking.
7. Bake at 400°F for 40-45 minutes, or until the internal temperature reaches 165°F and the coating is golden brown and crispy.
8. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Perfectly baked, these chicken legs boast a crunchy, savory crust that gives way to tender, juicy meat inside. The garlic and parmesan meld into a rich, umami flavor that pairs wonderfully with roasted vegetables or a simple salad. For a creative twist, drizzle with a bit of lemon juice or serve over creamy mashed potatoes to soak up any extra juices.
Five-Spice Chicken Legs with Honey Glaze
Baking chicken legs with a five-spice and honey glaze transforms simple ingredients into a fragrant, sticky-sweet main dish perfect for weeknight dinners or casual gatherings. This recipe uses a methodical approach to ensure crispy skin and tender meat, with a balance of warm spices and sweet honey that caramelizes beautifully in the oven. Follow each step carefully for foolproof results that will have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken:
– 4 whole chicken legs (drumsticks and thighs attached)
– 1 tablespoon vegetable oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the five-spice rub:
– 1 tablespoon Chinese five-spice powder
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
For the honey glaze:
– ¼ cup honey
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
Instructions
1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
2. Pat the 4 chicken legs completely dry with paper towels to help the skin crisp up during baking.
3. In a small bowl, combine 1 tablespoon Chinese five-spice powder, 1 teaspoon garlic powder, and 1 teaspoon onion powder to make the rub.
4. Rub 1 tablespoon vegetable oil evenly over all sides of each chicken leg.
5. Sprinkle 1 teaspoon kosher salt and ½ teaspoon black pepper evenly over the chicken legs.
6. Generously coat each chicken leg with the five-spice rub mixture, pressing it gently into the skin.
7. Arrange the chicken legs skin-side up on the prepared baking sheet, leaving space between them for even cooking.
8. Bake at 400°F for 35 minutes, until the skin is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part.
9. While the chicken bakes, whisk together ¼ cup honey, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar in a small saucepan over medium heat.
10. Bring the glaze mixture to a simmer, then reduce heat to low and cook for 3 minutes until slightly thickened, stirring occasionally.
11. After 35 minutes of baking, brush each chicken leg generously with the honey glaze using a pastry brush.
12. Return the glazed chicken to the oven and bake for an additional 10 minutes at 400°F, until the glaze is bubbly and caramelized.
13. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Golden and glossy from the honey glaze, these chicken legs offer a delightful contrast of crispy skin and juicy meat infused with warm five-spice notes. The sweet-salty glaze creates a sticky coating that pairs wonderfully with steamed rice or roasted vegetables. For a creative twist, shred the leftover meat to make five-spice chicken tacos with fresh cilantro and lime wedges.
Summary
Craving something delicious and easy? These 20 chicken leg recipes offer endless inspiration for weeknight dinners and weekend feasts. We hope you find a new family favorite! Give one a try, then let us know which recipe you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas.
