Baked Chicken Legs

Prepare baked chicken legs with a simple, flavorful spice mix. Crispy on the outside, juicy on the inside, perfect for an easy weeknight dinner!

Recipe Developer-Estefania

Prep Time 5

Cook Time 30

Total Time 35

Pat the chicken legs dry with paper towels.
Place the chicken legs in a large zip-lock plastic bag. Drizzle the extra virgin olive oil over them.
In a small bowl, combine the sea salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder. Stir well to mix.
Sprinkle the seasoning mixture over the chicken legs. Rub the seasoning onto the chicken, ensuring they are evenly coated on all sides.
Let it marinate for 30 minutes in the refrigerator.
Arrange the chicken legs on the baking sheet, making sure they are not touching for even cooking. Bake in the preheated oven at 400°F/200°C with a fan for 30–35 minutes.
If you prefer extra-crispy skin, turn on the broiler for the last 3–5 minutes of cooking. Keep a close eye to prevent burning.
Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute, keeping the meat tender and juicy.

Pat Dry for Crispiness: Make sure the chicken legs are completely dry before seasoning. Damp skin won’t crisp up in the oven.

Even Coating Made Easy: Toss the chicken legs with oil and seasoning in a zip-lock bag for mess-free, even coverage.

Marinate for Extra Flavor: For deeper taste, marinate for a few hours or overnight instead of just 30 minutes.

Don’t Overcrowd: Leave space between the chicken legs on the baking sheet to avoid steaming and ensure crispy skin.

Broil for Extra Crispiness: If needed, broil for 3–5 minutes after baking, but keep a close eye to avoid burning.

Rest Before Serving: Let the chicken rest for a few minutes after baking to lock in the juices for tender, juicy meat.

Store Smart: Leftovers stay fresh in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring back the crispiness!