Description
Crispy Baked Chicken Legs deliver restaurant-quality results with golden-brown crispy skin and juicy tender meat inside. Simple seasonings and hands-off oven baking make this the perfect weeknight dinner that everyone loves.
Ingredients
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- 8 pieces chicken legs (drumsticks), skin-on
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- 2 tbsp olive oil
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- 1 tsp garlic powder (or 3 cloves fresh garlic, minced)
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- 1 tsp onion powder
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- 1 tsp paprika (smoked paprika adds great depth)
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- 1 tsp dried oregano
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- 1 tsp salt
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- ½ tsp black pepper, freshly ground
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- 1 tbsp lemon juice
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- 1 tbsp honey (optional, for caramelization)
Instructions
Remove chicken legs from the refrigerator 20-30 minutes before cooking to bring them closer to room temperature for more even cooking. Pat each piece completely dry with paper towels, paying special attention to the skin – any moisture will prevent crisping.
In a small bowl, combine the garlic powder, onion powder, paprika, oregano, salt, and black pepper. This dry rub mixture can be made ahead and stored in an airtight container for up to 3 months, making future dinners even faster.
Drizzle the olive oil, lemon juice, and honey (if using) over the chicken legs, then rub to coat evenly. Sprinkle the seasoning mixture generously over all sides of each piece, pressing gently so the spices adhere to the skin.
Preheat your oven to 425°F. Line a baking sheet with aluminum foil for easy cleanup, then place a wire rack on top if you have one. The wire rack allows air to circulate all around the chicken, creating crispy skin on all sides instead of just the top.
Arrange the seasoned chicken legs on the wire rack or directly on the foil-lined baking sheet, making sure they’re not touching. Bake for 35-45 minutes, depending on the size of your chicken legs.
Let the chicken legs rest for 5-10 minutes after removing from the oven. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
For extra crispy skin, you can broil for the last 2-3 minutes of cooking, watching closely to prevent burning. Garnish with fresh parsley and serve with lemon wedges.
Notes
Pat chicken completely dry – this is the number one secret to crispy skin. Bring chicken to room temperature before baking for even cooking throughout.
Use wire rack for 360-degree crispy skin on all sides. Don’t overcrowd the pan – proper air circulation creates the crispiest results. Store leftover chicken in airtight container in refrigerator for up to 4 days.
Reheat in 350°F oven for 10-15 minutes to restore crispiness.
Try different seasoning blends like Cajun spices, Italian herbs, or BBQ dry rub. Add fresh rosemary and thyme sprigs to baking sheet for aromatic herbs.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 drumsticks
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 165mg