Crispy Baked Chicken Legs
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
5 servings
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Calories
351 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crispy Baked Chicken Legs
Description
This recipe arranges bone-in, skin-on chicken legs coated with olive oil and a mix of rosemary, parsley, garlic powder, and paprika. Salt and freshly ground black pepper are seasoned to taste. Baking at 400°F for 40-45 minutes cooks the legs thoroughly, rendering fat and crisping skin. An optional broil step finishes the skin with added crispness if desired.
The seasoning combines herbal notes with a mild smoky element from paprika and the pungency of garlic powder. The slow baking ensures the juices remain sealed inside, while the skin develops a crunchy texture. This is a straightforward method to prepare flavorful chicken legs with minimal hands-on time.
The dish pairs well with vegetables, salads, or grains for a balanced meal. Reheating should be done carefully to not dry the meat.
Ingredients
- 5 chicken legs bone-in and skin-on
- 3 tablespoons olive oil
- 2 teaspoons rosemary or ¾ teaspoon dried crushed rosemary, chopped, fresh
- 2 teaspoons parsley or ¾ teaspoon dried parsley, chopped, fresh
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss chicken legs with olive oil, herbs, garlic powder and paprika. Season generously with salt and pepper.
- Bake 40-45 minutes or until juices run clear and chicken reaches 165°F.
- Broil 1 minute if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351 | 18% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 119mg | 40% |
| Sodium | 108mg | 5% |
| Potassium | 261mg | 6% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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