Baked Chicken Legs
These Baked Chicken Legs are drumsticks coated in a simple marinade made with olive oil, fresh lemon juice and zest, smoked paprika, garlic powder, onion powder, and dried thyme, then baked until golden and finished under the broiler for crispy, caramelized skin. The marinade comes together in one bowl in minutes, and the oven handles the rest. With just 10 minutes of prep and simple ingredients most kitchens already have, it's an easy dinner that works just as well on a busy weeknight as it does when you want something a little more laid-back for the weekend.
Servings: 5 - 6 servings
Calories: 90kcal
Ingredients
- 10-12 chicken legs (drumsticks) patted dry
- 3 tbsp olive oil
- 1 large lemon zested and juiced, about 3 tablespoons juice
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
Optional
- lemon slices for baking
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat the oven: Preheat to 400°F. Lightly grease a 9x13-inch casserole dish with olive oil or nonstick spray.
- Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, garlic powder, onion powder, smoked paprika, and dried thyme.
- Coat the chicken: Place the drumsticks in the casserole dish. Pour the marinade over them and toss to coat evenly. Arrange in a single layer, skin side up.
- Add lemon slices: Tuck lemon slices between the chicken pieces if using.
- Bake: Bake uncovered for 45–50 minutes, or until golden brown and the internal temperature reaches 175°F.
- Broil: Switch the oven to broil and cook for 2–3 minutes for crispy, caramelized skin. Keep a close eye on it.
- Rest: Let the chicken rest for 5 minutes before serving.
- Serve: Sprinkle with fresh parsley and serve with baked potato, rice, or steamed vegetables.
Notes
Pat the chicken dry: Removing surface moisture before seasoning helps the skin brown and crisp up rather than steam.
Lemon: Use fresh lemon juice for the best flavor. Bottled lemon juice can make the dish taste slightly bitter.
Marinating: For deeper flavor, add the drumsticks and marinade to a zip bag and refrigerate for 30 minutes up to 24 hours before baking.
Pan options: The drumsticks can be baked in a 9x13 casserole dish or on a large baking sheet. The casserole dish keeps them moister as they cook in their own juices.
Vegetables in the pan: Potatoes, carrots, or green beans can be added in the last 25 minutes of baking for a one-pan meal.
Refrigerator storage: Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10–15 minutes until warmed through.
Freezer storage: Let the drumsticks cool completely, then transfer to a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a 350°F oven for 10–15 minutes until warmed through.
Nutrition
Calories: 90kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 469mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg