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fresh out of the oven baked chicken legs in a baking pan garnished with lemon wedges and rosemary.
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4.67 from 6 votes

Baked Chicken Legs

Crispy Baked Chicken Legs — juicy, tender meat wrapped in perfectly golden, herby skin with a hit of garlic and lemon. This recipe turns simple pantry staples into serious dinner magic, no frying required.
Prep Time10 minutes
Cook Time1 hour
Marinating Time30 minutes
Total Time1 hour 40 minutes
Course: Dinner
Cuisine: American
Keyword: baked chicken, baked chicken legs
Servings: 8
Calories: 399kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 8 chicken legs thigh and drumstick attached
  • ¼ cup olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 1 lemon cut in wedges
  • fresh parsley chopped, for garnish
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Instructions

  • Preheat your oven to 400°F (200°C). Rinse the chicken legs and pat them dry with paper towels. This helps to get crispy skin.
  • In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, and paprika. Season with salt and pepper to taste.
    process shots showing how to make baked chicken legs.
  • Place the chicken legs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each leg is well-coated. Let the chicken marinate for at least 30 minutes at room temperature. For more flavor, marinate in the refrigerator for several hours or overnight.
    process shots showing how to make baked chicken legs.
  • Arrange the chicken legs in a single layer on a large baking sheet or in a roasting pan. Bake in the preheated oven for 45 minutes to 1 hour, or until the skin is crispy and a thermometer inserted into the thickest part of the leg reads 165°F (74°C).
    process shots showing how to make baked chicken legs.
  • Remove the chicken from the oven and let it rest for a few minutes. Serve hot, garnished with lemon wedges and fresh parsley.

Video

Notes

  1. For crispier skin, always pat the chicken dry before marinating. Moisture = soggy.
  2. Marinate for at least 30 minutes, or overnight if you’re planning ahead.
  3. Use a meat thermometer, 165°F (74°C) is your target.
  4. Let the chicken rest 5–10 minutes before serving so the juices stay in the meat, not your cutting board.
  5. Leftovers reheat best in the oven or air fryer to bring back that crispy texture.

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 2g | Protein: 29g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 109mg | Potassium: 329mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 391IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
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