Savory Oven-Baked Chicken Legs for a Cozy Night In
This recipe showcases juicy chicken legs, seasoned to perfection and roasted until golden brown, creating a delightful crunch on the outside while remaining tender and succulent inside.
Equipment
- Mixing Bowl
- Baking Sheet
- Wire Rack
Ingredients
Chicken Legs
- 4-6 pieces Chicken Legs About 2-3 pounds total, thawed and at room temperature.
- 2-4 tablespoons Olive Oil Extra virgin olive oil for marinating.
- 4-6 cloves Garlic Minced for flavor.
- 2 tablespoons Lemon Juice Freshly squeezed for acidity.
- 1-2 teaspoons Salt Kosher salt to taste.
- 1 teaspoon Pepper Freshly cracked black pepper.
- 1-2 teaspoons Dried Herbs Such as thyme, rosemary, or oregano.
- 1 teaspoon Paprika Smoked or sweet for flavor.
- 1 teaspoon Onion Powder For additional flavor.
- to taste Optional Garnish Fresh herbs like parsley or cilantro.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, salt, pepper, dried herbs, paprika, and onion powder. Whisk until well blended.
- Pat the chicken legs dry with paper towels.
- Add the chicken legs to the bowl with the marinade and toss to coat.
- Let the chicken marinate for at least 30 minutes, or longer for best results.
- Prepare a baking sheet lined with parchment paper or aluminum foil and place a wire rack on top.
- Arrange the marinated chicken legs on the wire rack in a single layer, skin side up.
- Roast the chicken legs for 35-45 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken legs rest for 5-10 minutes before serving.
- Serve warm, garnished with fresh herbs if desired.
Notes
For variations, consider adding cayenne pepper for heat, using different herbs, or incorporating citrus zest for added flavor.