Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly spray it so nothing sticks.

Step 2: Pat the chicken legs dry with paper towels. This helps them get crispy, not soggy.

Step 3: In a large bowl, add the olive oil, salt, pepper, garlic powder, onion powder, paprika, and thyme. Mix it all together.

Step 4: Toss the chicken legs in the bowl until they’re fully coated. Use your hands if you want—just make sure every piece is covered.

Step 5: Lay the chicken legs out on the baking sheet. Give them space so they roast, not steam.

Step 6: Bake for 40-45 minutes, flipping halfway through. You want that skin golden and crispy, and the internal temp to hit 165°F.

Step 7: Let them rest for 5 minutes before serving. It helps the juices stay in.

Common Mistakes to Avoid

• Don’t skip drying the chicken—wet skin = soggy skin.

• Don’t crowd the pan.

• Don’t forget to flip halfway through.

• Don’t pull them out too early. Check with a meat thermometer.

Recipe Best Tips

• Let your chicken sit out 20 minutes before cooking to remove the chill.

• Use a wire rack on your baking sheet for even crisping.

• You can marinate the legs overnight if you want a deeper flavor.

• Use parchment paper for easier cleanup.

Serving Suggestions

• With mashed potatoes and green beans

• Next to a simple salad and rice

• Over creamy polenta

• Chopped and tossed in a wrap or pita

• Served cold the next day with dipping sauce

Storage and Freezing

• Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat in the oven at 375°F to keep the skin crispy.

• Freeze cooked chicken legs for up to 3 months. Wrap them tightly.

• Thaw overnight in the fridge before reheating.

FAQs

Q: Can I use chicken thighs instead?
A: Totally. Just adjust the cook time as thighs can be a bit thicker.

Q: Do I need to marinate them?
A: Nope. But if you want extra flavor, marinating overnight is a nice touch.

Q: Can I make them spicier?
A: Absolutely. Add cayenne or chili powder to the seasoning mix.

Q: What if I don’t have paprika?
A: Skip it or sub with chili powder. It’ll still taste great.

Q: How do I know they’re done?
A: Use a thermometer. You want 165°F at the thickest part.

Q: Can I cook them on a grill?
A: You can, but the timing and texture will be a little different. Ovens’s easier.

Q: Can I double the recipe?
A: For sure. Just use two baking sheets so the chicken has room.

Conclusion

There you go! Oven-baked chicken legs that come out juicy and flavorful every time.

Try it tonight and let me know how it goes.

Snap a pic and drop it in the comments — I’d love to see your version!

You Might Also Want To Try

• Honey Sesame Chicken
• Buffalo Chicken Pasta
• BBQ Chicken Breast