Oven Baked Chicken Legs (Printable)
Tender chicken legs roasted with spices until golden and crispy
# What You Need:
→ Chicken
01 - 8 chicken legs (drumsticks), skin-on
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 1 teaspoon paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ Garnish (optional)
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper and set a wire rack on top if available.
02 - Pat the chicken legs dry with paper towels and place them in a large bowl.
03 - Drizzle olive oil over the chicken. Add paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss well to coat the chicken evenly with the seasoning.
04 - Arrange the chicken legs in a single layer on the prepared baking rack or sheet, leaving space between each piece.
05 - Bake for 40–45 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F.
06 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges if desired.
# Expert Hints:
01 -
- The crispy skin creates this incredible texture contrast that makes people think you spent hours on it
- Everything comes together in one pan with almost zero active cooking time
02 -
- Dry the chicken thoroughly, any surface moisture will steam instead of crisp
- Letting the meat rest before cutting into it keeps all those delicious juices inside where they belong
03 -
- For extra crispiness, broil the chicken legs for 2 to 3 minutes at the end of baking
- You can substitute dried thyme with Italian seasoning or fresh herbs if you prefer