The Best Baked Chicken Legs
Let me tell you about one of my husband’s all-time favorites – my Baked Chicken Legs. This recipe is a real game-changer: easy to whip up with pantry staples, yet it packs a punch of flavors that’s hard to resist. What I absolutely love about it is its versatility; whether it’s a cozy family dinner or a fancy gathering, these chicken legs with their crispy skin and juicy insides fit right in. Every bite is a delightful mix of comfort and taste – it’s no wonder it’s a hit at our dinner table every time!
Chicken Legs: I prefer to use whole chicken legs here, but you can certianly make this with chicken drumsticks or chicken thighs. Olive Oil: Opt for a good quality olive oil. If you’re out, any neutral oil like canola or vegetable oil will do. Garlic: The more garlic the better! Garlic powder can be a quick substitute, but nothing beats fresh. Rosemary: It gives a lovely, aromatic flavor. No rosemary? Try dried rosemary or even some oregano for a change. Thyme: Thyme complements chicken beautifully. Dried thyme works too, but fresh is always my first choice. Smoked Paprika: For a hint of smokiness and color. Regular paprika is fine, or if you like a kick, use a bit of cayenne pepper. Salt and Pepper: I always say, adjust these to your taste. Lemon: It adds a zesty freshness. Parsley: For garnish and a fresh touch.
To whip up these Baked Chicken Legs, start by creating a flavorful marinade. Combine olive oil, minced garlic, fresh rosemary, thyme, and a dash of smoked paprika. Now, thoroughly coat the chicken legs in the freshly made marinade. Next, let them marinate for about 30 minutes. While a quick sit at room temperature works, chilling in the fridge is the way to go. When it’s time to bake, lay them out on a baking sheet and pop them into a preheated oven. They’ll come out beautifully crispy on the outside, while staying succulent inside. My little secret for that final touch – a good squeeze of lemon and a dash of fresh parsley over the baked chicken legs.
Storage
Store any leftover chicken legs in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This helps maintain the crispiness better than a microwave.
More Chicken Recipes
Chicken Marbella Honey Garlic Chicken Bites Chicken Diane Chicken Marengo Air Fryer Chicken Kebabs
