Crispy Oven Roasted Chicken Legs with Potatoes Recipe
Chicken Legs are one of the least expensive parts of the chicken to buy and one of the easiest to cook. Tender, juicy, and flavorful on the inside, and perfectly crispy on the outside, these Crispy Oven Roasted Chicken Legs are seasoned to perfection and bake together with tender potatoes, tons of fresh garlic, and lemon slices.
Servings: 6 servings
Calories: 689kcal
Ingredients
- 6 whole bone-in skin-on chicken legs - with the thigh and drumstick attached
- 2 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2-4 whole heads garlic - root end sliced off
- 1 pound baby potatoes or small Yukon gold potatoes - halved
- 2 lemons - washed and cut into slices
- 4 tablespoon olive oil
- 2 tablespoon butter
- fresh herbs (parsley, oregano, thyme, etc) - for serving
Instructions
- Preheat oven to 325°F. Lightly coat the inside of a large baking dish (or rimmed baking sheet) with non-stick cooking spray (you may need to use two pans to prevent overcrowding).
- Remove the chicken legs from the refrigerator and pat dry using paper towels. Meanwhile, in a small bowl combine the salt, black pepper, paprika, garlic powder, and onion powder. Mix thoroughly to combine. Generously sprinkle both sides of the chicken legs with the pre-mixed seasoning and set aside. Allow the chicken to come to room temperature (time allowing). This should take approximately 20-30 minutes.
- Transfer the chicken legs to the prepared baking dish. Tuck the heads of garlic (cut-side-down), halved potatoes, and lemon slices around the chicken. If things are getting crowded, use two pans, otherwise, your chicken skin won't turn out crispy and cooking may be uneven.
- Drizzle the olive oil over the potatoes and chicken legs. Use your hands, if necessary, to ensure that everything is evenly coated in oil.
- Transfer baking pans to the oven and bake for 30 minutes. After 30 minutes, rotate the pan and bake for another 30 minutes. Remove from the oven, brush the tops of each chicken leg with melted butter, and return to the oven until chicken registers an internal temperature of 165°F.
- Remove from the oven, and allow the chicken to rest for 5-10 minutes before spooning pan juices over the top of the chicken and potatoes. Serve with fresh minced herbs, if desired.
Notes
- Feel free to use chicken drumsticks or even chicken thighs (or a combination of the two) if you can't find whole chicken legs at your local grocery store. Cooking time may vary, however, so keep an eye out for doneness and always use a digital meat thermometer to check the internal temperature of your chicken.
- For this particular recipe, I highly recommend using bone-in, skin-on chicken legs to guarantee the best flavor and juiciest chicken. If you choose to go boneless or skinless, keep an eye on your chicken as it cooks to make sure it's not burning. If it starts to brown, tent with foil.
- I expect that these baked chicken legs would also cook beautifully on a bbq, grill, or even in an air fryer. If you try either of these methods, please leave me a comment and let me know, I'd love to hear how it turned out.
- Transfer leftovers to an airtight container and place in the refrigerator for up to 4 days.
Nutrition
Calories: 689kcal | Carbohydrates: 18g | Protein: 52g | Fat: 43g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 816mg | Potassium: 385mg | Fiber: 3g | Sugar: 2g | Vitamin A: 496IU | Vitamin C: 34mg | Calcium: 20mg | Iron: 1mg
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