26 Delicious Recipes for Baking Chicken Legs You Must Try

Ready to transform ordinary chicken legs into extraordinary meals? Whether you’re craving crispy comfort food, quick weeknight dinners, or impressive dishes for guests, baking chicken legs offers endless possibilities. From classic herb-roasted to globally inspired flavors, these 26 delicious recipes will become your new kitchen staples. Let’s dive in and discover your next favorite way to bake chicken legs!

Honey Garlic Baked Chicken Legs

Just last week, I found myself staring at yet another package of chicken legs in my fridge—my husband insists on buying them in bulk whenever they’re on sale. Joyfully, I remembered this honey garlic baked chicken legs recipe that never fails to transform those humble drumsticks into something truly spectacular, with minimal effort on my part after a long workday.

Ingredients

– 8 chicken legs (about 3 lbs total, pat dry with paper towels for better browning)
– 1/3 cup honey (warm slightly if crystallized)
– 1/4 cup soy sauce (or tamari for gluten-free)
– 6 garlic cloves, minced (about 2 tbsp, use fresh for best flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp apple cider vinegar (helps tenderize the chicken)
– 1 tsp smoked paprika (regular paprika works too)
– 1/2 tsp black pepper (freshly ground preferred)
– 1/4 tsp red pepper flakes (optional, for heat)
– Fresh parsley, chopped (for garnish, about 2 tbsp)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken legs completely dry with paper towels—this ensures crispy skin instead of steaming.
3. In a medium bowl, whisk together honey, soy sauce, minced garlic, olive oil, apple cider vinegar, smoked paprika, black pepper, and red pepper flakes until fully combined.
4. Arrange the dried chicken legs in a single layer on the prepared baking sheet, leaving space between each piece.
5. Brush or spoon the honey garlic mixture generously over both sides of each chicken leg, reserving about 1/4 cup of the sauce.
6. Bake at 400°F for 25 minutes, then brush with the reserved sauce.
7. Continue baking for another 15-20 minutes until the internal temperature reaches 165°F when tested with a meat thermometer in the thickest part.
8. Switch your oven to broil on high and broil for 2-3 minutes until the skin becomes golden brown and slightly charred at the edges.
9. Remove from oven and let rest for 5 minutes—this allows juices to redistribute throughout the meat.
10. Sprinkle with fresh chopped parsley before serving.
Yieldingly tender meat falls right off the bone with that perfect sticky-sweet glaze that caramelizes beautifully in the oven. The garlic provides just enough savory punch to balance the honey’s sweetness, making these legs fantastic served over rice to soak up every last drop of that incredible sauce, or paired with roasted vegetables for a complete weeknight meal that feels anything but ordinary.

Lemon Herb Roasted Chicken Legs

Haven’t we all had those evenings where we crave something comforting yet impressive without spending hours in the kitchen? That’s exactly why these Lemon Herb Roasted Chicken Legs have become my go-to weeknight hero. I first made them for a last-minute dinner party, and now my friends request them every time they come over—they’re that good!

Ingredients

– 4 chicken legs (skin-on for maximum crispiness)
– 3 tbsp olive oil (or avocado oil for higher heat roasting)
– 2 lemons (one juiced, one sliced)
– 4 garlic cloves (minced, or 1 tsp garlic powder in a pinch)
– 1 tbsp fresh rosemary (chopped, or 1 tsp dried)
– 1 tbsp fresh thyme (chopped, or 1 tsp dried)
– 1 tsp salt (I prefer coarse kosher salt)
– ½ tsp black pepper (freshly ground tastes best)

Instructions

1. Preheat your oven to 425°F and position the rack in the middle for even cooking.
2. Pat the chicken legs completely dry with paper towels—this is crucial for crispy skin.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper until well combined.
4. Place chicken legs in a large bowl and pour the marinade over them, rubbing it under the skin and all over each piece.
5. Let the chicken marinate at room temperature for 20 minutes while the oven finishes preheating.
6. Arrange the chicken legs skin-side up in a single layer in a roasting pan or baking sheet.
7. Tuck lemon slices around and under the chicken pieces to infuse citrus flavor during roasting.
8. Roast at 425°F for 35-40 minutes until the skin is golden brown and crispy.
9. Check for doneness by inserting a meat thermometer into the thickest part—it should read 165°F.
10. Let the chicken rest on the pan for 5-10 minutes before serving to allow juices to redistribute.

That first bite delivers the most satisfying crackle of golden skin giving way to incredibly juicy, herb-infused meat. The lemon slices caramelize beautifully during roasting, creating these amazing sticky bits in the pan that I love spooning over mashed potatoes or roasted vegetables. Sometimes I’ll shred any leftovers into a grain bowl the next day with some fresh greens—it transforms beautifully!

Spicy Sriracha Baked Chicken Legs

Craving something with a serious kick that doesn’t require babysitting a skillet? These Spicy Sriracha Baked Chicken Legs are my go-to for busy weeknights when I want maximum flavor with minimal effort—they’re the kind of dish that makes my kitchen smell incredible and has everyone asking for seconds before they even take a bite.

Ingredients

– 2 lbs chicken legs (skin-on for extra crispiness, or skinless if you prefer)
– 1/2 cup sriracha sauce (adjust to your preferred heat level)
– 1/4 cup honey (for a touch of sweetness to balance the spice)
– 2 tbsp soy sauce (or tamari for a gluten-free option)
– 1 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced (fresh is best for that pungent kick)
– 1 tsp smoked paprika (adds a subtle smoky depth)
– 1/2 tsp black pepper (freshly ground if possible)
– 1/4 tsp salt (adjust based on your soy sauce’s saltiness)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken legs completely dry with paper towels—this helps the skin get extra crispy during baking.
3. In a medium bowl, whisk together the sriracha sauce, honey, soy sauce, olive oil, minced garlic, smoked paprika, black pepper, and salt until fully combined.
4. Place the dried chicken legs in a large resealable plastic bag or shallow dish, then pour the sriracha marinade over them, ensuring each piece is thoroughly coated.
5. Marinate the chicken in the refrigerator for at least 30 minutes, though I often let it sit for up to 2 hours for deeper flavor penetration.
6. Arrange the marinated chicken legs in a single layer on the prepared baking sheet, leaving space between each piece to allow for even browning.
7. Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of a leg.
8. For extra caramelization, switch the oven to broil for the final 2-3 minutes, watching closely to prevent burning.
9. Remove from the oven and let the chicken rest for 5 minutes before serving—this allows the juices to redistribute, keeping the meat moist. Really, the sticky, slightly charred glaze clinging to the juicy chicken is what dreams are made of; serve these over a bed of fluffy rice to soak up every bit of that spicy-sweet sauce, or chop the meat for next-level tacos.

Parmesan Crusted Chicken Legs

As someone who’s always looking for ways to make weeknight dinners feel special without spending hours in the kitchen, I’ve fallen hard for this crispy, cheesy chicken recipe. There’s something magical about that golden parmesan crust that makes even my pickiest eater clean their plate every single time.

Ingredients

• 4 chicken legs (skin-on for extra crispiness)
• 1 cup grated parmesan cheese (the good stuff makes a difference)
• 1/2 cup panko breadcrumbs (or regular breadcrumbs work too)
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil (or any neutral oil)
• Fresh parsley for garnish (optional but pretty)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken legs completely dry with paper towels—this helps the coating stick better.
3. In one shallow bowl, mix flour, garlic powder, paprika, salt, and pepper.
4. In another bowl, beat the eggs until smooth and frothy.
5. Combine parmesan and panko in a third bowl for your crispy coating station.
6. Dredge each chicken leg in the flour mixture, shaking off any excess.
7. Dip the floured chicken into the egg wash, letting excess drip back into the bowl.
8. Press the chicken firmly into the parmesan-panko mixture, coating all sides thoroughly.
9. Place the coated chicken legs on the prepared baking sheet, leaving space between them.
10. Drizzle olive oil evenly over the top of each chicken leg.
11. Bake for 35-40 minutes until the internal temperature reaches 165°F and the crust is golden brown.
12. Let the chicken rest for 5 minutes before serving to keep it juicy.
13. Sprinkle with fresh parsley if using, then serve immediately.

Here’s what makes this dish so irresistible—the parmesan creates this incredible savory crust that shatters when you bite into it, while the chicken underneath stays wonderfully moist. I love serving these over creamy polenta or with roasted vegetables to soak up all those delicious pan juices, and they’re just as amazing cold the next day sliced over a salad.

Maple Dijon Glazed Chicken Legs

Yesterday, I was craving something sweet and savory that wouldn’t keep me in the kitchen all evening—enter these maple Dijon glazed chicken legs. They remind me of cozy fall dinners at my grandma’s house, where the smell of maple syrup would fill the whole kitchen and make everyone’s stomachs growl in anticipation.

Ingredients

– 4 chicken legs (skin-on for extra crispiness, or skinless if you prefer)
– 1/4 cup pure maple syrup (the real stuff makes all the difference, but pancake syrup works in a pinch)
– 2 tbsp Dijon mustard (smooth or grainy—I love the texture grainy mustard adds)
– 1 tbsp olive oil (or any neutral oil like avocado or vegetable)
– 1 tsp garlic powder (fresh minced garlic works too, but powder blends smoothly)
– 1/2 tsp smoked paprika (adds a subtle smokiness, regular paprika is fine)
– 1/2 tsp salt (I use kosher salt for even seasoning)
– 1/4 tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken legs completely dry with paper towels—this helps the skin get extra crispy.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and black pepper until smooth.
4. Brush the maple Dijon glaze evenly over all sides of the chicken legs, reserving about 2 tablespoons of glaze for later.
5. Arrange the chicken legs on the prepared baking sheet, making sure they aren’t touching so they cook evenly.
6. Bake at 400°F for 25 minutes, then brush the reserved glaze over the chicken legs.
7. Continue baking for another 15–20 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. For extra caramelization, broil the chicken legs on high for 2–3 minutes, watching closely to prevent burning.
9. Let the chicken legs rest for 5 minutes before serving to allow the juices to redistribute. Really, the glaze caramelizes into a sticky-sweet coating that contrasts beautifully with the tender, juicy meat underneath. I love serving these over creamy polenta or with roasted sweet potatoes to soak up every bit of that delicious sauce.

BBQ Baked Chicken Legs

Kind of like that friend who always shows up exactly when you need them, these BBQ baked chicken legs have saved many of my busy weeknights. I first started making this recipe back in my college apartment days when my “gourmet” cooking consisted of boxed mac and cheese and frozen pizza—these chicken legs were my first real kitchen victory that made me feel like an actual cook. Now they’re my go-to when I want something satisfying without spending hours in the kitchen.

Ingredients

– 4 chicken legs (about 2 pounds total, pat dry for better browning)
– 2 tablespoons olive oil (or any neutral oil you have on hand)
– 1 tablespoon smoked paprika (regular works too, but smoked adds depth)
– 1 teaspoon garlic powder (fresh minced garlic can be substituted)
– 1 teaspoon onion powder
– 1/2 teaspoon salt (adjust based on your preference)
– 1/2 teaspoon black pepper (freshly cracked gives best flavor)
– 1/2 cup BBQ sauce (your favorite brand, divided use)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easier cleanup.
2. Pat the chicken legs completely dry with paper towels—this helps the skin get crispy instead of steaming.
3. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Rub the spice mixture evenly over all sides of each chicken leg, making sure to get under the skin where possible.
5. Arrange the seasoned chicken legs in a single layer on the prepared baking sheet, leaving space between each piece.
6. Bake at 400°F for 25 minutes, until the skin starts to turn golden brown and render some fat.
7. Remove the baking sheet from the oven and brush each chicken leg with 1/4 cup of the BBQ sauce, coating all sides evenly.
8. Return to the oven and bake for another 15-20 minutes, until the internal temperature reaches 165°F when tested with a meat thermometer.
9. Brush the remaining 1/4 cup BBQ sauce over the chicken legs and broil on high for 2-3 minutes until the sauce caramelizes and bubbles.
Finally resting these beauties for 5 minutes before serving makes all the difference—the juices redistribute throughout the meat instead of running out onto your plate. That sticky-sweet BBQ glaze forms the most satisfying crackle when you bite through it, while the meat underneath stays incredibly moist and falls right off the bone. For a fun twist, I sometimes shred the leftover chicken and toss it with extra sauce for killer BBQ chicken sandwiches the next day.

Garlic Butter Baked Chicken Legs

Diving into my recipe archives, I always come back to this garlic butter baked chicken legs recipe when I need something comforting yet impressive. It reminds me of those cozy Sunday dinners at my grandma’s house, where the smell of garlic and herbs would fill the entire neighborhood. Honestly, this dish has saved me more times than I can count when unexpected guests show up—it’s that reliable and delicious.

Ingredients

– 4 chicken legs (about 2 lbs total, skin-on for crispiness)
– 1/2 cup unsalted butter (softened, or use salted and reduce salt)
– 6 garlic cloves (minced, fresh is best but 2 tbsp jarred works)
– 1 tbsp fresh parsley (chopped, or 1 tsp dried)
– 1 tsp dried oregano
– 1/2 tsp paprika (smoked paprika adds nice depth)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1 tbsp olive oil (or any neutral oil for coating)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper or foil for easy cleanup.
2. Pat the chicken legs completely dry with paper towels—this helps the skin get extra crispy.
3. In a small bowl, combine the softened butter, minced garlic, parsley, oregano, paprika, salt, and pepper until well mixed.
4. Rub the olive oil evenly over all sides of the chicken legs to help the seasoning adhere.
5. Gently loosen the skin from each chicken leg by sliding your fingers between the skin and meat, being careful not to tear it.
6. Spread about three-quarters of the garlic butter mixture directly under the skin of each chicken leg, massaging it evenly over the meat.
7. Rub the remaining garlic butter mixture over the outside of the chicken skin for maximum flavor.
8. Arrange the chicken legs in a single layer on the prepared baking sheet, making sure they don’t touch.
9. Bake at 400°F for 35-40 minutes, until the internal temperature reaches 165°F and the skin is golden brown and crispy.
10. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Amazingly crispy skin gives way to incredibly juicy, garlic-infused meat that practically falls off the bone. The butter creates a rich, savory sauce that’s perfect for drizzling over mashed potatoes or sopping up with crusty bread. I love serving these with roasted vegetables that can cook alongside the chicken, making it a complete one-pan meal that always earns compliments.

Crispy Oven Baked Chicken Legs

Now, I know what you’re thinking—crispy chicken usually means frying, but trust me, these oven-baked legs are a game-changer. I started making them on busy weeknights when my kids begged for “crunchy chicken,” and now they’re our go-to for a fuss-free dinner that feels indulgent.

Ingredients

– 4 chicken legs (skin-on for maximum crispiness)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 1 tsp garlic powder (adjust to taste)
– 1 tsp paprika (smoked adds a nice depth)
– 1/2 tsp salt (I use fine sea salt)
– 1/4 tsp black pepper (freshly ground if possible)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the chicken legs completely dry with paper towels—this helps the skin crisp up.
3. In a small bowl, mix the olive oil, garlic powder, paprika, salt, and black pepper until combined.
4. Rub the seasoning mixture evenly over all sides of each chicken leg, making sure to get under the skin if possible.
5. Arrange the chicken legs on the prepared baking sheet, leaving space between them for air circulation.
6. Bake at 425°F for 35–40 minutes, or until the skin is golden brown and crispy.
7. Check for doneness by inserting a meat thermometer into the thickest part of a leg—it should read 165°F.
8. Let the chicken rest on the baking sheet for 5 minutes before serving to keep the juices locked in.

Crispy on the outside and incredibly juicy inside, these legs have a savory, slightly smoky flavor from the paprika. I love serving them with a simple cucumber salad to balance the richness, or shredding the meat into tacos for a fun twist.

Buffalo Baked Chicken Legs

Nothing beats the satisfying crunch of perfectly baked chicken legs, especially when they’re coated in that tangy buffalo sauce we all crave. I first made these for a game day gathering last fall, and now they’re my go-to when I want something impressive but surprisingly simple. Trust me, your family will ask for these again and again.

Ingredients

• 8 chicken drumsticks (about 2 lbs total)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey (optional, for slight sweetness)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crispy skin.
3. Place the drumsticks in a large bowl and drizzle with olive oil, tossing to coat evenly.
4. Sprinkle garlic powder, smoked paprika, salt, and black pepper over the chicken, rubbing the seasonings into all surfaces.
5. Arrange the drumsticks in a single layer on the prepared baking sheet, leaving space between each piece.
6. Bake for 35 minutes at 400°F until the skin is golden and the internal temperature reaches 165°F when checked with a meat thermometer.
7. While the chicken bakes, whisk together buffalo sauce, melted butter, and honey in a medium bowl until smooth.
8. Remove the chicken from the oven and brush each drumstick generously with the buffalo sauce mixture using a pastry brush.
9. Return the chicken to the oven and bake for an additional 10 minutes at 400°F until the sauce is sticky and caramelized.
10. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Velvety from the butter and tangy from the buffalo sauce, these chicken legs have a crispy exterior that gives way to incredibly juicy meat inside. I love serving them with cool ranch dressing for dipping and a big celery stick salad to balance the heat—perfect for weeknight dinners or casual entertaining.

Teriyaki Glazed Chicken Legs

Sometimes the best dinners come from those nights when I’m staring into the fridge, wondering what to make with the chicken legs I thawed. This teriyaki glazed version has become my go-to for its perfect balance of sweet and savory, and it always makes my kitchen smell incredible.

Ingredients

• 2 lbs chicken legs (skin-on for extra crispiness)
• 1/2 cup soy sauce (low-sodium works great too)
• 1/4 cup brown sugar (packed for maximum caramelization)
• 2 tbsp rice vinegar (or apple cider vinegar in a pinch)
• 2 tsp minced garlic (fresh or jarred both work)
• 1 tsp grated ginger (frozen ginger cubes are my secret weapon)
• 1 tbsp cornstarch (for that glossy, thick glaze)
• 2 tbsp vegetable oil (or any neutral high-heat oil)
• 1/4 cup water (to thin the sauce as needed)
• 1 tbsp sesame seeds (for that final restaurant-quality touch)
• 2 sliced green onions (both white and green parts)

Instructions

1. Pat the chicken legs completely dry with paper towels to ensure crispy skin.
2. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken legs skin-side down in the hot skillet, being careful not to overcrowd the pan.
4. Cook chicken for 6-8 minutes without moving until skin is golden brown and crispy.
5. Flip chicken legs and cook for another 4 minutes on the other side.
6. Transfer skillet to a preheated 400°F oven and bake for 20 minutes until internal temperature reaches 165°F.
7. While chicken bakes, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a small saucepan.
8. Bring sauce mixture to a simmer over medium heat, stirring constantly until sugar dissolves completely.
9. Mix cornstarch with 1/4 cup water in a separate small bowl until no lumps remain.
10. Slowly whisk cornstarch slurry into the simmering sauce until fully incorporated.
11. Continue simmering sauce for 3-4 minutes, stirring frequently, until thickened enough to coat the back of a spoon.
12. Remove chicken from oven and carefully brush each leg generously with the teriyaki glaze using a pastry brush.
13. Return glazed chicken to the 400°F oven for 5 more minutes to set the glaze.
14. Sprinkle finished chicken with sesame seeds and sliced green onions before serving.

Amazingly sticky and glossy, these chicken legs develop a beautiful caramelized crust that gives way to incredibly juicy meat. I love serving them over steamed jasmine rice to soak up every last drop of that savory-sweet teriyaki sauce, and they’re always a hit at weeknight dinners or casual gatherings with friends.

Rosemary and Thyme Chicken Legs

Crisp autumn evenings always make me crave something hearty and aromatic straight from the oven. Last weekend, I found myself rummaging through my spice cabinet, and the earthy scent of rosemary and thyme inspired this simple yet flavorful chicken dish that’s become a weeknight favorite in our house.

Ingredients

– 4 chicken legs (skin-on for crispiness, or skinless if preferred)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 1 tbsp fresh rosemary, finely chopped (dried works too, but use 1 tsp)
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 3 garlic cloves, minced (adjust to your garlic love level)
– 1 tsp kosher salt (use less if using table salt)
– ½ tsp black pepper, freshly ground
– ½ lemon, juiced (about 2 tbsp, adds brightness)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure even cooking from the start.
2. Pat the chicken legs completely dry with paper towels—this helps the skin crisp up beautifully.
3. In a small bowl, combine olive oil, rosemary, thyme, minced garlic, salt, and pepper to create a fragrant herb paste.
4. Rub the herb mixture evenly over all sides of each chicken leg, making sure to get under the skin if possible for maximum flavor.
5. Arrange the chicken legs in a single layer on a parchment-lined baking sheet, skin-side up.
6. Roast in the preheated oven for 35-40 minutes, until the skin is golden brown and crispy.
7. Check for doneness by inserting a meat thermometer into the thickest part of a leg—it should read 165°F (74°C).
8. Squeeze fresh lemon juice over the hot chicken legs right after removing them from the oven.
9. Let the chicken rest for 5 minutes on the baking sheet before serving to allow juices to redistribute. Every bite delivers tender, juicy meat with a crispy herb crust that’s simply irresistible. Enjoy it alongside roasted potatoes or over a bed of greens for a complete meal that feels both rustic and elegant.

Balsamic Vinegar Marinated Chicken Legs

This recipe for Balsamic Vinegar Marinated Chicken Legs came to me during a busy week when I needed something flavorful but hands-off. Trust me, the marinade does all the heavy lifting here, and the result is so much more impressive than the effort required.

Ingredients

• 4 chicken legs (about 2 pounds total, skin-on for crispiness)
• 1/2 cup balsamic vinegar (a good quality one makes a difference)
• 1/4 cup olive oil (or any neutral oil like avocado oil)
• 2 tbsp honey (or maple syrup for a vegan option)
• 3 cloves garlic, minced (about 1 tbsp, adjust to your preference)
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1/2 tsp salt (I use kosher salt)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Place the chicken legs in a large zip-top bag or shallow dish.
2. Whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and black pepper in a medium bowl until fully combined.
3. Pour the marinade over the chicken legs, ensuring they are fully coated.
4. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
5. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easier cleanup.
6. Arrange the marinated chicken legs skin-side up on the prepared baking sheet, spacing them about 1 inch apart.
7. Discard the remaining marinade that touched the raw chicken to avoid cross-contamination.
8. Bake the chicken legs in the preheated oven for 35-40 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
9. Let the chicken legs rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.

From my kitchen to yours, these chicken legs emerge with a beautifully caramelized, slightly sticky glaze and incredibly juicy meat. For a complete meal, I love serving them over a bed of creamy polenta or with roasted vegetables to soak up the delicious pan juices.

Orange Glazed Baked Chicken Legs

Last week, I found myself staring at a package of chicken legs in my fridge, wondering how to make them feel special without spending hours in the kitchen. That’s when I remembered the half-empty jar of orange marmalade hiding in my pantry, and this sweet-savory masterpiece was born—it’s become my new go-to for busy weeknights when I want something impressive with minimal effort.

Ingredients

– 4 chicken legs (skin-on for crispiness, or skinless if preferred)
– 1/2 cup orange marmalade (the chunkier, the better for texture)
– 2 tablespoons soy sauce (or tamari for gluten-free)
– 1 tablespoon olive oil (or any neutral oil)
– 2 cloves garlic, minced (fresh is best, but 1 tsp jarred works)
– 1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger)
– 1/4 teaspoon black pepper (freshly cracked adds more flavor)
– 1/4 teaspoon salt (adjust to taste based on soy sauce saltiness)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken legs completely dry with paper towels—this helps the skin crisp up beautifully.
3. In a small bowl, whisk together the orange marmalade, soy sauce, olive oil, minced garlic, grated ginger, black pepper, and salt until smooth.
4. Brush half of the orange glaze evenly over both sides of the chicken legs, reserving the rest for later.
5. Arrange the chicken legs skin-side up on the prepared baking sheet, leaving space between them for even cooking.
6. Bake at 400°F for 25 minutes, then brush with the remaining glaze.
7. Continue baking for another 15–20 minutes, or until the internal temperature reaches 165°F and the skin is caramelized and slightly sticky.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Zesty and glossy, these chicken legs emerge with a crackly skin that gives way to tender, juicy meat underneath. I love serving them over fluffy jasmine rice to soak up every drop of the sticky orange glaze, or pairing them with roasted broccoli for a complete meal that feels anything but ordinary.

Curry Spiced Baked Chicken Legs

When the weather starts to cool down, my family starts begging for these curry spiced baked chicken legs. I first discovered this recipe during a particularly rainy autumn when I needed something warm and comforting that wouldn’t keep me chained to the stove all afternoon.

Ingredients

• 4 chicken legs (about 2 pounds total, skin-on for extra crispiness)
• 2 tbsp olive oil (or any neutral oil you prefer)
• 1 tbsp curry powder (I like medium-spice blends)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1 tsp smoked paprika (regular paprika is fine)
• 1/2 tsp salt (adjust to your preference)
• 1/4 tsp black pepper (freshly ground if possible)
• 1 lemon, cut into wedges (for serving, adds brightness)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Pat the chicken legs completely dry with paper towels – this is crucial for getting that beautifully crispy skin.
3. In a small bowl, combine the olive oil, curry powder, garlic powder, smoked paprika, salt, and black pepper to create your spice rub.
4. Rub the spice mixture evenly over all sides of each chicken leg, making sure to get under the skin where possible for maximum flavor penetration.
5. Arrange the seasoned chicken legs on the prepared baking sheet, leaving space between each piece to allow for proper air circulation and even cooking.
6. Bake at 400°F for 35-40 minutes, until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part of the leg.
7. For extra crispy skin, switch your oven to broil for the final 2-3 minutes, watching carefully to prevent burning.
8. Remove from oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.

Don’t be surprised when the incredible aroma fills your kitchen long before these beauties are done baking. The chicken emerges with skin so crispy it crackles, while the meat underneath stays incredibly juicy and infused with warm curry spices. I love serving these with a squeeze of fresh lemon over steamed rice to catch all those delicious pan juices, or shredding the meat for the most incredible curry chicken salad the next day.

Mediterranean Style Baked Chicken Legs

Sometimes the best dinners come from those evenings when you just want something comforting yet vibrant—like these Mediterranean baked chicken legs that always remind me of my trip to Greece, where every meal felt like sunshine on a plate. I love how the herbs and lemon fill my kitchen with the most incredible aroma, making even a Tuesday night feel special.

Ingredients

– 4 chicken legs (skin-on for crispiness, or skinless if preferred)
– 3 tbsp olive oil (extra virgin for flavor, or any neutral oil)
– 2 tbsp lemon juice (freshly squeezed, about 1 lemon)
– 3 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
– 1 tsp dried oregano (or 1 tbsp fresh if you have it)
– 1 tsp dried thyme (adjust to taste)
– 1/2 tsp salt (I use sea salt, but any works)
– 1/4 tsp black pepper (freshly ground for best flavor)
– 1 lemon, sliced into rounds (for garnish and extra zing)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure even cooking from the start.
2. Pat the chicken legs dry with paper towels—this helps the skin crisp up beautifully.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper until well combined.
4. Place the chicken legs in a baking dish and brush the marinade evenly over all sides, coating thoroughly.
5. Arrange the lemon slices around and on top of the chicken for added flavor and presentation.
6. Bake in the preheated oven for 40–45 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
7. For extra crispiness, broil on high for 2–3 minutes at the end, watching closely to avoid burning.
8. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

That first bite gives you tender, juicy meat with a golden, herb-crusted skin that’s just begging to be paired with a simple Greek salad or fluffy couscous. I love shredding any leftovers into pita pockets with tzatziki for a quick lunch the next day—it’s like a mini vacation in every bite!

Conclusion

Perfectly seasoned, crispy, and oh-so-tender—these 26 chicken leg recipes are your ticket to easy, crowd-pleasing dinners. Whether you’re craving classic comfort or bold new flavors, there’s something here for every taste. We’d love to hear which recipes become your family favorites—drop a comment below and share your delicious results on Pinterest!