This oven-baked chicken legs and thighs recipe is a winning chicken dinner. With succulent dark meat, crisp golden skin, and so much flavor in every bite, it gives you all the satisfaction of deep fried chicken but made in just 30 minutes in the oven!
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The Best Baked Chicken Legs and Thighs
There's no better way to prepare dark meat chicken than with this incredible oven roasted chicken legs and thighs recipe. I'm not exaggerating when I say you won't want to cook them any other way!
This baked chicken is perfectly seasoned all over, with tender, juicy meat and super crispy skin like what you'd expect from deep fried chicken.
Best of all, since the chicken is cooked in the oven, you barely have to lift a finger to make it. Just season the chicken, pop it in the fridge -the secret to getting the skin extra crispy- then slide it into the oven and let the magic happen! No hot oil splatters or messy breading involved.
It's an easy and effortless recipe that has quickly become my favorite way to make chicken legs and thighs, and I have a good feeling you're going to love it too.
By the way, if you're making this recipe for dinner, I highly suggest pairing it with my broccoli cauliflower salad or sauteed sweet potatoes to complete the meal.
Why This Recipe Works
Quick and easy. This delicious chicken dinner is the definition of easy. Literally, all you have to do is season, rest, and bake. It practically cooks itself!
Family favorite. Everyone at the dinner table goes crazy over this crispy and succulent chicken. It's so much tastier than getting fast food fried chicken and much better for you too!
Customizable. This recipe can be made with any kind of seasoning and comes out amazing every time.
Ingredients
In addition to all the great things I just mentioned, this baked chicken legs and thighs recipe is also made with just a short list of simple ingredients you likely have at home. All the more reason to make it for dinner tonight!
Anyway, here's everything you'll need to make the recipe:
- 4 chicken legs, bone-in, skin on
- 4 chicken thighs, bone-in, skin on
- 1 ½ tablespoon baking powder
- Salt and pepper, to taste
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
That's all it takes!
And if you have all these ingredients already, you've got to try these air fryer chicken thighs or roasted chicken thighs next. They're made with many of the same ingredients but with totally different - and equally tasty - results.
How To Make Baked Chicken Legs and Thighs
1. Season the chicken: Prepare a baking sheet lined with aluminum foil and set it aside. Then, combine the baking powder, garlic powder, salt, and pepper in a bowl. Evenly season the whole chicken legs and thighs and keep them uncovered in the fridge for 1 hour.
2. Bake the chicken: Preheat the oven to 425°F and set a wire rack over the foil-lined baking sheet. Arrange the chicken in one even layer on the rack and cook chicken legs and thighs for 30 minutes in the oven, flipping them halfway through the cooking time.
3. Serve: Take the baked chicken legs and thighs out of the oven and let them stand for 10 minutes before serving. Then, serve warm with your favorite cold salad and enjoy!
Tips To Make the Best Recipe
- Always refrigerate the chicken for at least an hour before baking. It helps dry out the surface of the chicken and results in the crispiest chicken skin.
- Don't skip the baking powder either; it's another important ingredient for getting the outside of the chicken as crispy as possible.
- Test the doneness by using a meat thermometer to check the internal temperature. The biggest pieces of baked chicken leg and thigh should reach 165°F at the thickest part.
- Pat chicken legs dry before seasoning them to ensure the baking powder and spices coat each piece well.
- Change up the spice blend with what you have on hand. Onion powder, cayenne pepper, and dried herbs would all work great in this recipe.
How To Store Chicken Legs and Thighs
In the fridge: Store the cooked chicken legs and thighs in an airtight container in the fridge for up to 4 days.
In the freezer: Cool the chicken in the fridge first, then warp each piece in a layer of plastic wrap and foil. Transfer the wrapped chicken into freeze-safe airtight containers or freezer bags labeled with the date and store them in the freezer for up to 4 months.
Reheating: Preheat your oven to 400°F and bake the chicken thighs and legs on a wire rack set over a baking sheet for 15-20 minutes or until warmed through. You can also heat it in an air fryer for about 5 minutes. Thaw the chicken overnight in the fridge first if you're starting from frozen.
FAQs About This Baked Chicken Legs and Thighs Recipe
Is it better to bake chicken legs at 350 or 400?
If you're aiming for extra crispy skin, it's better to bake chicken legs at around 400°F to 425°F. Baking at a lower temperature like 350°F also results in tender and juicy meat, but it won't have the same crispy skin.
How long does it take to cook chicken thighs and legs at 400?
It will generally take around 35-40 minutes for chicken thighs and legs to cook at 400°F, depending on their thickness.
What temperature should chicken thigh and drumstick be?
Chicken drumsticks and thighs should reach an internal temperature of 165°F at the thickest part to ensure they're fully cooked and safe to eat.
More Easy Chicken Recipes
- Roasted chicken and veggies
- Chicken and peppers
- Air fryer chicken thighs
- Oven baked chicken thighs
- Boneless skinless chicken thighs
- Chicken tenderloins and roasted veggies
Baked Chicken Legs and Thighs
This oven-baked chicken legs and thighs recipe is a winning chicken dinner. With succulent dark meat, crisp golden skin, and so much flavor in every bite, it gives you all the satisfaction of deep fried chicken but made in just 30 minutes in the oven!
Ingredients
- 4 chicken legs, bone-in, skin on
- 4 chicken thighs, bone-in, skin on
- 1 ½ tablespoon baking powder
- Salt and pepper, to taste
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 425°F and line a baking sheet with aluminum foil.
- In a bowl, combine baking powder with paprika powder, garlic powder, salt, and pepper. Pat dry the chicken and coat it well with spices. Refrigerate the chicken for 1 hour.
- Place the chicken onto the wire rack. Bake the chicken for 30 minutes, flipping halfway through.
- Let the chicken stand for 10 minutes before serving.
- Serve the chicken with anything you want.
Nutrition Information:
Serving Size: 2 chicken piecesAmount Per Serving: Calories: 406Total Fat: 24gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 45g
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