Description
This Baked Chicken Legs recipe delivers juicy, tender chicken thighs and drumsticks with crispy, flavorful skin infused with garlic, fresh herbs, and smoked paprika. Perfectly roasted in the oven to golden perfection, it’s an easy yet impressive dish that transforms simple pantry staples into a satisfying meal, enhanced by fresh lemon and parsley garnish.
Ingredients
Scale
Chicken
- 8 chicken legs (thigh and drumstick attached)
Marinade
- ¼ cup olive oil
- 4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
- 1 teaspoon smoked paprika
- Salt and pepper (to taste)
Garnish
- 1 lemon (cut into wedges)
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 400°F (200°C). Rinse the chicken legs under cold water and pat them dry thoroughly using paper towels to ensure the skin crisps up nicely during baking.
- Make the Marinade: In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, and smoked paprika. Season with salt and pepper according to your taste preferences.
- Marinate the Chicken: Place the chicken legs into a large mixing bowl or resealable plastic bag. Pour the marinade over the chicken, making sure each piece is evenly coated. Allow the chicken to marinate for at least 30 minutes at room temperature. For deeper flavor, refrigerate and marinate for several hours or overnight.
- Arrange and Bake: Arrange the marinated chicken legs in a single layer on a large baking sheet or in a roasting pan, ensuring they are spaced out for even cooking. Bake in the preheated oven for 45 minutes to 1 hour until the chicken skin is crisp and golden, and an internal thermometer inserted into the thickest part of the leg registers 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes to allow juices to redistribute. Serve the baked chicken legs hot, garnished with lemon wedges and freshly chopped parsley for a bright, fresh finish.
Notes
- This recipe yields crispy, golden skin with tender, juicy meat without any frying required.
- For best flavor, marinate the chicken overnight in the refrigerator.
- You can substitute fresh herbs with 1 teaspoon each of dried rosemary and thyme if fresh are unavailable, but fresh herbs provide a superior flavor.
- Use a meat thermometer to guarantee perfectly cooked chicken every time.
- This dish pairs wonderfully with roasted vegetables or a crisp green salad.
Nutrition
- Serving Size: 1 chicken leg
- Calories: 399 kcal
- Sugar: 0.4 g
- Sodium: 109 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 116 mg
