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4. Bake:
Arrange the chicken legs on the baking sheet or rack in a single layer. Bake for 35–45 minutes, turning halfway through, until the skin is golden and the internal temperature reaches 165°F (74°C).
5. Rest and serve:
Let the chicken rest for 5 minutes before serving. Garnish with lemon wedges or chopped parsley if desired.
Tips for the Juiciest Baked Chicken Legs
- Dry the skin: Moisture is the enemy of crispiness. Patting the chicken dry before seasoning helps the skin crisp up beautifully.
- Don’t overcrowd the pan: Space the chicken legs out so they roast, not steam.
- Use a meat thermometer: This ensures you don’t overcook and dry out the meat.
- Add a glaze (optional): Brush with BBQ sauce, honey mustard, or teriyaki sauce during the last 10 minutes of baking for an extra flavor boost.
Variations to Try
- Spicy kick: Add cayenne pepper or hot sauce to the seasoning mix.
- Herb-lover’s version: Use fresh rosemary, thyme, and garlic for an earthy, aromatic twist.
- Asian-inspired: Use soy sauce, ginger, and a dash of sesame oil for a flavorful marinade.
- Sweet and smoky: Try brown sugar and smoked paprika for a sticky, caramelized finish.
Serving Ideas
- Serve with mashed potatoes, roasted vegetables, or a crisp green salad.
- Add them to rice bowls or pasta for a more filling meal.
- Great for picnics or packed lunches—they taste just as good cold!
Final Thoughts
Baked Chicken Legs are proof that simple food can be incredibly satisfying when done right. With the perfect blend of seasoning and an oven-baked method that locks in flavor and moisture, this recipe guarantees juicy, tasty drumsticks every time. It’s an easy win for weeknight dinners and makes great leftovers—if you have any!
Would you like this turned into a printable PDF recipe card or adapted for air fryer instructions?
