Oven Baked Chicken Legs (Printable)
Golden crispy chicken legs with aromatic spices, roasted to juicy perfection in under an hour.
# What you'll 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
# Directions:
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 Suggestions:
01 -
- The skin gets impossibly crispy while the meat stays tender and juicy throughout
- The seasoning blend is perfectly balanced so every bite has flavor without being overwhelming
- Its practically hands off cooking letting you focus on sides while the oven does the work
02 -
- Patting the chicken completely dry before seasoning is the one step that transforms good roasted chicken into great roasted chicken
- Using a wire rack elevates the chicken so heat circulates all around, making the skin crispy on every side
03 -
- Let the chicken come to room temperature for 20 minutes before cooking for more even results
- Invest in a good meat thermometer because guessing doneness leads to either dry or undercooked chicken