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Chicken leg recipes - Image 3

Crispy Baked Chicken Legs

These crispy baked chicken legs are marinated in a simple, savory blend of olive oil, garlic, and herbs, then roasted until the skin is shatteringly crisp and the meat is fall-off-the-bone tender. A foolproof, one-pan dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 chicken drumsticks bone-in, skin-on, about 3-4 lbs total
  • 3 tbsp olive oil extra virgin
  • 4 cloves garlic minced
  • 1 tbsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 1 lemon cut into wedges, for serving
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Rimmed baking sheet (half-sheet pan)
  • Wire rack that fits inside the baking sheet
  • Instant-read meat thermometer
  • Large mixing bowl

Method
 

  1. Preheat your oven to 425°F (220°C). Pat the chicken drumsticks completely dry with paper towels. This is the single most important step for achieving crispy skin. Place the dried drumsticks in a large mixing bowl.
  2. In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, oregano, onion powder, kosher salt, and black pepper until it forms a thick, fragrant paste. Pour this marinade over the chicken legs and use your hands to massage it thoroughly, ensuring every nook and cranny is coated. Let it sit for 10 minutes while the oven finishes preheating.
  3. Arrange the chicken legs on a wire rack set inside a rimmed baking sheet. This allows hot air to circulate all around the chicken, crisping the skin evenly. Do not crowd them. Place the baking sheet on the middle rack of your preheated oven.
  4. Bake for 40-45 minutes. Trust me, do not open the oven door for the first 30 minutes! This lets the oven temperature stabilize and the skin start to crisp properly. After 30 minutes, you can check. The chicken is done when the skin is deep golden brown and crispy, and the internal temperature reaches 175°F (80°C) when measured with an instant-read thermometer inserted into the thickest part of the meat, not touching bone.
  5. Remove the baking sheet from the oven and let the chicken legs rest on the rack for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Transfer to a serving platter, garnish with fresh parsley, and serve immediately with lemon wedges for squeezing over the top.

Notes

Chef's Tips:
• For extra crispy skin, you can pat the chicken dry and leave it uncovered on the rack in the fridge for 1-4 hours before seasoning and baking.
• Avoid using a glass or ceramic baking dish without a rack, as the chicken will steam in its own juices and the skin won't crisp.
• Serve over a bed of rice or with roasted potatoes to soak up the delicious juices.
Food Safety:
• Always cook chicken to a minimum internal temperature of 165°F (74°C). This recipe targets 175°F for optimal tenderness.
• Use separate cutting boards and utensils for raw chicken and other ingredients.