Baked Chicken Legs

These baked chicken legs are juicy on the inside, crispy on the outside, and packed with smoky, savory flavor. Perfect for a quick dinner or easy meal prep!

Recipe Developer-Estefania

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Prep Time 5

Cook Time 30

Total Time 35

Ingredients

Instructions

Pat the chicken legs dry with paper towels.
Place the chicken legs in a large zip-lock plastic bag and drizzle with extra virgin olive oil.
In a small bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder.
Sprinkle the seasoning over the chicken legs in the bag and rub to coat evenly.
Refrigerate and let marinate for 30 minutes.
Preheat the oven to 400°F (200°C) with the fan on.
Arrange the chicken legs on a baking sheet, leaving space between each one.
Bake for 30–35 minutes, until golden and cooked through.
For crispier skin, broil for an additional 3–5 minutes, watching closely.
Remove from the oven and let rest for 5 minutes before serving.

Notes

Pat the Chicken Dry: I always make sure to dry the chicken well; this helps the skin turn out nice and crispy in the oven.

Mix the Spices First: I like to combine all the seasonings before adding them so every piece gets coated evenly with flavor.

Let It Marinate: Even a short 30-minute rest in the fridge gives the spices time to soak in; I never skip this step.

Give Them Space: I make sure the chicken pieces aren’t touching on the tray so they roast properly and don’t steam.

Finish Under the Broiler: I like to broil them for a few minutes at the end; it gives that extra golden, crispy skin that we love.

Nutrition