These six baked chicken leg recipes are so easy to make and can be used to create variety in weeknight dinners. Some recipes use a baking sheet or sheet with rack, and others are baked in a dish. These recipes include crispy herb baked chicken legs, garlic parmesan, baked barbecue, sweet and sour, oven fried chicken and honey glazed. There are so many flavors to take your regular chicken legs to the next level!
If you love these recipes then you must also try our six easy chicken breast marinade recipes!
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Baked Chicken Leg Recipes
When it comes to easy and delicious weeknight dinners, baked chicken legs are a go-to option for our family. Not only are they budget-friendly, but they’re also very versatile and can easily be flavored in a variety of ways.
If you’re looking for a new chicken recipe to add to your rotation, these baked chicken legs are a great place to start. It’s easy to make, requires minimal prep work, and is sure to please even the pickiest eaters. So grab your ingredients and let’s get started!
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1. Crispy Herb Baked Chicken Legs
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These oven-baked chicken legs use a few simple spices that you probably have in your pantry right now. It’s an easy dinner recipe that works well with roasted vegetables, rice or quinoa. This recipe takes about 5 minutes to prep and 40-50 minutes to bake.
Ingredients
- 6-8 chicken legs
- 3 Tbsp vegetable oil (coconut oil, avocado oil, etc)
- 1 Tbsp Italian Seasoning
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil or use a baking sheet with a rack for crispier chicken.
- Add the cooking oil, Italian seasoning, onion powder and garlic powder to a bowl. Add the chicken drumsticks and toss until evenly coated.
- Place the chicken on a single layer on the baking sheet. Bake for 40-45 minutes, or until fully cooked.
2. Crispy Parmesan Baked Chicken Legs
All you need is some fresh parmesan cheese and a few spices to make this easy crispy coating. This recipe is very flavorful and delicious!
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Ingredients
- 6-8 chicken legs
- 1 ½ cups grated parmesan cheese
- 1 ½ tsp garlic powder
- 1 ½ tsp dried parsley
- 1 ½ tsp paprika
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ cup melted salted butter
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil (or use a baking sheet with a rack for crispier chicken).
- Add the grated parmesan cheese, garlic powder, dried parsley, paprika, salt and pepper to a bowl. Stir together.
- In a separate medium sized bowl, melt the butter.
- Pat the chicken legs dry with paper towel (this will allow butter to stick better). First, dip the chicken in the bowl of melted butter. Make sure to cover the whole chicken leg with butter.
- Next, roll the chicken leg in the bowl of grated parmesan mixture or toss until evenly coated.
- Place the chicken on a single layer on the baking sheet. Bake for 40-45 minutes, or until fully cooked.
3. Barbecue Baked Chicken Legs
Barbecue sauce isn't just for the barbecue! This recipe makes delicious chicken with the perfect barbecue flavor. For a crispier skin, try using a baking sheet with a rack. This will allow air to circulate on all sides as it bakes.
Ingredients
- 6-8 chicken legs
- 1 ½ cups barbecue sauce
- 1 tsp garlic powder
- ½ tsp ground black pepper
- ½ tsp paprika
- ¼ tsp cayenne powder
- ¼ tsp onion powder
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil (or use a baking sheet with a rack for crispier chicken).
- Add the barbecue sauce, garlic powder, ground black pepper, paprika, cayenne powder and onion powder to a large bowl. Mix everything together.
- Pat the chicken legs dry with a paper towel. Place them in the large bowl and toss to coat. Let them sit in the bowl in the fridge for 30 minutes to marinate.
- Place the chicken on a single layer on the baking sheet. Brush a little extra of the barbecue sauce mixture onto each one. Bake for 40-45 minutes, flipping the chicken and brushing with more barbecue sauce mixed halfway through.
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4. Honey Glazed Baked Chicken Legs
These are ooey gooey delicious! The sauce is thickened with a little bit of cornstarch and is perfect for drizzling on top of the chicken just before serving. You can also use it with side dishes like rice, pasta and quinoa.
Ingredients
- 6-8 chicken legs
- ¼ cup honey
- ¼ cup soy sauce
- 1 Tbsp vegetable oil
- 2 tsp garlic powder
- 1 tsp ginger powder
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp cornstarch
- 1 Tbsp warm water
Instructions
- Preheat the oven to 400°F.
- Add the honey, soy sauce, vegetable oil, garlic powder, ginger powder, salt and pepper to a large bowl. Pour into a large ziploc bag or use a container.
- Pat the chicken legs dry with a paper towel then place the chicken into the large ziploc bag (or container). Chicken should be covered enough with the ingredients. Marinate chicken in the fridge for 2 hours, flipping them halfway through.
- Add 1 Tbsp of cornstarch and 1 Tbsp or warm water to a small bowl. Stir until it dissolves.
- Use tongs to add chicken to a baking dish that isn't too big. Next, add the cornstarch mixture to the sauce. Mix together until evenly coated. Pour the sauce into the baking dish over the top of the chicken.
- Bake for 40-45 minutes, flipping the chicken halfway through. Drizzle extra sauce on top of chicken, rice, and pasta to serve with.
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5. Oven Fried Chicken Legs
This method is so easy! Chicken legs are tossed in an easy 3-ingredient coating, then baked in the oven in melted butter. The result is crispy, flavorful skin and meat.
Ingredients
- 6-8 chicken legs
- ½ cup salted butter
- ½ cup all-purpose flour
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat the oven to 424°F.
- Add the butter to the baking dish and place in the oven until it melts.
- In a medium bowl mix together the flour, paprika, salt and pepper.
- Pat the chicken legs dry with paper towel (this will allow the coating to stick better). Add the chicken to the flour mixture and coat all sides.
- Place the chicken legs in a singer layer in the baking dish with melted butter.
- Bake for 40-45 minutes, flipping the chicken halfway through.
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6. Sweet and Sour Baked Chicken Legs
These are similar to the barbecue flavor but with a sweet and sour sauce. For a crispier chicken leg, use a baking sheet with a rack. For chicken with extra sauce, try baking them in a baking dish like this sweet and sour chicken recipe.
Ingredients
- 6-8 chicken legs
- 14 oz canned tomato sauce
- 2 Tbsp brown sugar
- 2 Tbsp white vinegar
- 1 Tbsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp ground black pepper
How To Make It
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil (or use a baking sheet with a rack for crispier chicken).
- Mix the tomato sauce, brown sugar, white vinegar, worcestershire sauce salt and pepper in a large bowl. Stir together.
- Pat the chicken legs dry with paper towel and place on the baking sheet. Brush each chicken leg with the sweet and sour sauce.
- Bake for 40-45 minutes, flipping halfway through and brushing more sauce on to the chicken.
Note: This method also tastes excellent when baked in a large baking dish. Follow our recipe here for the best results.
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Best Chicken Leg Baking Tips
- Pat the chicken legs dry with paper towels before seasoning them. This will help remove any excess moisture that could prevent the skin from crisping up.
- For crispier skin, roast the chicken legs at a high temperature, around 425°F. This will help the skin get crispy while keeping the meat juicy.
- For crispier chicken legs, turn on the broil setting and broil the chicken for 2-3 minutes before it’s fully cooked. Just be careful it doesn't burn.
- Don't overcook the chicken legs. Use a meat thermometer to check the internal temperature. The chicken legs should reach 165°F in the thickest part.
- Let the chicken legs rest for a few minutes before serving. This will allow the juices to redistribute and make the meat more tender.
- You can also marinate the chicken legs for a few hours before baking them. This will add flavor and help tenderize the meat.
How To Store Chicken Leftovers
Make a large batch of chicken legs for easy meal prep. These keep well in the fridge for easy leftover lunches.
- REFRIGERATED: Store the chicken legs in an airtight container in the fridge for up to 3-4 days.
- REHEAT: Add them back to a casserole dish and cover with foil. Bake at 350°F until the chicken is warmed through.
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Frequently Asked Questions
Absolutely! This recipe works well with chicken thighs, drumsticks, or even a whole chicken. Just adjust the cooking time accordingly based on the size and type of chicken parts you're using.
Technically, you can use frozen chicken legs, but I don't recommend it. The frozen chicken will release a lot of moisture as it thaws, which can result in a soggy, unappetizing texture. It's also harder to get the sauce to stick to the frozen chicken. It's best to thaw the chicken legs in the refrigerator overnight before you bake them.
Yes, you can prepare the chicken legs ahead of time and refrigerate them until ready to bake. Just make sure to let them come to room temperature for 30 minutes before baking to ensure even cooking. You can also freeze the chicken legs after baking and reheat them in the oven or microwave when ready to eat.
In conclusion, these baked chicken legs recipes are a delicious and easy way to prepare a tasty meal for yourself or your family. The recipes are simple and straightforward, making it perfect for anyone who is short on time.
One of the great things about these recipes is their versatility. You can easily switch up the seasoning and spices to create different flavors each time you make it.
Overall, I highly recommend giving a few of these ideas a try. It's a simple, tasty, and healthy way to enjoy chicken that will make weeknight meals more fun and enjoyable.
More Chicken Recipes
- Air Fryer Chicken Drumsticks
- Sheet Pan Chicken Legs with Sweet Potatoes
- Ginger Garlic Chicken Legs
- Sheet Pan Chicken Thighs and Root Vegetables
- Tortilla Chip Chicken
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Ingredients
Crispy Herb Chicken Legs
- 6-8 chicken legs
- 3 Tbsp vegetable oil - or other cooking oil
- 1 Tbsp Italian seasoning
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
Crispy Parmesan Chicken Legs
- 6-8 chicken legs
- 1½ cups grated parmesan cheese - not the jar stuff
- 1½ tsp garlic powder
- 1½ tsp dried parsley
- 1½ tsp paprika
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ cup salted butter - melted
Barbecue Baked Chicken Legs
- 6-8 chicken legs
- 1 cup barbecue sauce
- 1 tsp garlic powder
- ½ tsp ground black pepper
- ½ tsp paprika
- ¼ tsp cayenne powder
- ¼ tsp onion powder
Honey Glazed Chicken Legs
- 6-8 chicken legs
- ¼ cup honey
- ¼ cup soy sauce
- 1 Tbsp vegetable oil
- 2 tsp garlic powder
- 1 tsp ginger powder
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp cornstarch
- 1 Tbsp warm water
Oven Fried Chicken Legs
- 6-8 chicken legs
- ½ cup salted butter
- ½ cup all purpose flour
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp ground black pepper
Sweet and Sour Chicken Legs
- 6-8 chicken legs
- 14 oz tomato sauce
- 2 Tbsp brown sugar
- 2 Tbsp white vinegar
- 1 Tbsp worcestershire sauce
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
Crispy Herb Chicken Legs
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil or use a baking sheet with a rack for crispier chicken.
- Add the cooking oil, Italian seasoning, onion powder and garlic powder to a bowl. Add the chicken drumsticks and toss until evenly coated.
- Place the chicken on a single layer on the baking sheet. Bake for 40-45 minutes, or until fully cooked.
Crispy Parmesan Chicken Legs
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil (or use a baking sheet with a rack for crispier chicken).
- Melt the butter in a medium bowl. In a separate bowl, mix together the grated parmesan cheese, garlic powder, dried parsley, paprika, salt and pepper.
- Pat the chicken legs dry with paper towel (this will allow butter to stick better). First, dip the chicken in the bowl of melted butter. Make sure to cover the whole chicken leg with butter.
- Next, roll each chicken leg in the bowl of grated parmesan mixture or toss until evenly coated.
- Place the chicken on a single layer on the baking sheet. Bake for 40-45 minutes, or until fully cooked.
Barbecue Baked Chicken Legs
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil (or use a baking sheet with a rack for crispier chicken).
- Add the barbecue sauce, garlic powder, ground black pepper, paprika, cayenne powder and onion powder to a large bowl. Mix everything together.
- Pat the chicken legs dry with a paper towel. Place them in the large bowl and toss to coat. Let them sit in the bowl in the fridge for 30 minutes to marinate.
- Place the chicken on a single layer on the baking sheet. Brush a little extra of the barbecue sauce mixture onto each one. Bake for 40-45 minutes, flipping the chicken and brushing with more barbecue sauce mixed halfway through.
Honey Glazed Chicken Legs
- Preheat the oven to 400°F. Add the honey, soy sauce, vegetable oil, garlic powder, ginger powder, salt and pepper to a large bowl. Pour into a large ziploc bag or use a container.
- Pat the chicken legs dry with a paper towel then place the chicken into the large ziploc bag (or container). Chicken should be covered enough with the ingredients. Marinate chicken in the fridge for 2 hours, flipping them halfway through.
- Add 1 Tbsp of cornstarch and 1 Tbsp or warm water to a small bowl. Stir until it dissolves.
- Use tongs to add chicken to a baking dish that isn’t too big. Next, add the cornstarch mixture to the sauce. Mix together until evenly coated. Pour the sauce into the baking dish over the top of the chicken.
- Bake for 40-45 minutes, flipping the chicken halfway through. Drizzle extra sauce on top of chicken, rice, and pasta to serve with.
Oven Fried Chicken Legs
- Preheat the oven to 420°F.
- Add the butter to the baking dish and place in the oven until it melts. In a separate medium bowl mix together the flour, paprika, salt and pepper.
- Pat the chicken legs dry with paper towel (this will allow the coating to stick better). Add the chicken to the flour mixture and coat all sides.
- Place the chicken legs in a singer layer in the baking dish with melted butter. Bake for 40-45 minutes, flipping the chicken half way through.
Sweet and Sour Chicken Legs
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil (or use a baking sheet with a rack for crispier chicken).
- Mix the tomato sauce, brown sugar, white vinegar, worcestershire sauce salt and pepper in a large bowl. Stir together.
- Pat the chicken legs dry with paper towel and place on the baking sheet. Brush each chicken leg with the sweet and sour sauce.
- Bake for 40-45 minutes, flipping halfway through and brushing more sauce on to the chicken.
Recipe Notes:
- Pat the chicken legs dry with paper towels before seasoning them. This will help remove any excess moisture that could prevent the skin from crisping up.
- For crispier skin, roast the chicken legs at a high temperature, around 425°F. This will help the skin get crispy while keeping the meat juicy.
- For crispier chicken legs, turn on the broil setting and broil the chicken for 2-3 minutes before it’s fully cooked. Just be careful it doesn’t burn.
- Don’t overcook the chicken legs. Use a meat thermometer to check the internal temperature. The chicken legs should reach 165°F in the thickest part.
- Let the chicken legs rest for a few minutes before serving. This will allow the juices to redistribute and make the meat more tender.
- You can also marinate the chicken legs for a few hours before baking them. This will add flavor and help tenderize the meat.
The nutritional information provided is an estimate and is per serving.
Sandra Dee says
Honey Glazed Baked Chicken Legs. These were dinner tonight. Very easy to prepare and delicious!! Will make each of them. Appreciate the recipes! ?
Janet says
I made the Parmesan recipe. It was good, but there was easily twice as much Parmesan mix and melted butter as was needed. I improvised something to use them up immediately, because I'm not going to risk saving things that contain raw chicken juices and they are way too expensive to waste.
Another note: at least where I come from, these are called drumsticks. Chicken legs are the drumstick and thigh that have not been separated. If I hadn't seen a picture, I would have scrolled right by.
Sandra Dee says
@Janet, from where I came, legs and drums are the same. Then, there are thighs. Unseparated, we call them Chicken leg quarters.
Karla B says
Made the Parmesan legs and they were great!