Oven Baked Chicken Legs (Printable Version)

Golden crispy chicken legs seasoned with aromatic spices and oven-roasted to juicy perfection in under an hour.

# 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

# How To Make:

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 Advice:

01 -
  • The crispy skin will make you wonder why you ever ordered takeout chicken
  • One bowl means less cleanup and more time enjoying your meal
  • The spice blend works magic on any cut of chicken you have on hand
02 -
  • Patting the chicken dry is the most important step for achieving crispy skin
  • Using a wire rack elevates the chicken and lets air circulate underneath for all over crispiness
  • Letting the meat rest prevents all those delicious juices from running out onto the cutting board
03 -
  • If the skin is not crisping up enough, broil for 2 to 3 minutes at the very end but watch it closely
  • Italian seasoning works perfectly as a substitute for thyme if that is what you have on hand
  • Line your baking sheet with foil for effortless cleanup since the spices can sometimes burn onto the pan

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