Description
This Baked Chicken Legs recipe delivers juicy, tender chicken with perfectly crispy, golden skin infused with aromatic herbs like rosemary, thyme, and a touch of smoked paprika. Marinated in olive oil and garlic, then oven-baked to perfection, these chicken legs make for a simple, flavorful, and satisfying dinner without the need for frying.
Ingredients
Scale
Chicken and Marinade
- 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
For Serving
- 1 lemon, cut into wedges
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 400°F (200°C). Rinse the chicken legs under cold water and pat them dry thoroughly with paper towels. Drying the skin helps achieve that coveted crispy texture when baked.
- Make the Marinade: In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, and smoked paprika. Season the mixture with salt and pepper according to your taste preferences, ensuring a balanced seasoning.
- Marinate the Chicken: Place the chicken legs in a large bowl or resealable plastic bag. Pour the herb and olive oil marinade over the chicken, turning or shaking to coat each piece evenly. Let the chicken marinate for at least 30 minutes at room temperature to absorb flavors; for best results, marinate for several hours or overnight in the refrigerator.
- Arrange for Baking: Spread the marinated chicken legs in a single layer on a large baking sheet or roasting pan. Make sure pieces are not crowded to encourage even cooking and crisping of the skin.
- Bake Until Crisp and Cooked Through: Place the baking sheet in the preheated oven and bake for 45 minutes to 1 hour. The chicken is done when the skin is crispy and an internal thermometer inserted into the thickest part of the leg reads 165°F (74°C).
- Rest and Serve: Remove chicken from the oven and let it rest for a few minutes, allowing juices to redistribute for maximum juiciness. Serve hot with lemon wedges and a sprinkle of fresh parsley for added brightness and color.
Notes
- Crispy Baked Chicken Legs offer a juicy, tender interior with golden, herby, and garlic-infused skin—no frying required.
- Marinating overnight enhances flavor depth and tenderness.
- Using a meat thermometer ensures perfectly cooked, safe chicken every time.
- For extra crispiness, you can broil the chicken for the last 2-3 minutes, watching closely to prevent burning.
- This recipe is versatile and pairs well with a wide variety of sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition
- Serving Size: 1 chicken leg
- Calories: 399 kcal
- Sugar: 0.4 g
- Sodium: 109 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 116 mg
