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My baked chicken legs have a CRISPY skin with juicy meat inside. It’s quick to prep and has the most delicious marinade ever.
Love baked chicken recipes? Try my crispy baked chicken thighs, baked chicken wings, baked chicken tenderloins, and baked chicken leg quarters next.
Out of all the cuts of the chicken, my family and I ADORE chicken legs and chicken drumsticks. It’s probably why I make my famous baked chicken legs at least once a week.
I toss the chicken with a simple but flavor-packed marinade, then let the oven take care of all the hard work. In just 30 minutes, dinner is served and there are NEVER any leftovers.
Table of Contents
Why I love this recipe
- Crispy outside and juicy inside. I’ve tested this recipe countless terms to guarantee perfection. These chicken legs are always perfectly juicy for a chicken that is notorious for sometimes being dry and chewy.
- No marinating time is required. You can prepare these chicken legs for baking in just a few minutes, and you don’t need to marinate them in advance. It’s one of the reasons why I love to make it for my family during the week when we are all in a rush.
- Versatile. These drumsticks pair well with almost anything.
- Works with legs or drumsticks. You can use whichever you please.
★★★★★ REVIEW
“The marinade is SO good. The meat is always juicy” – Suzanne
Ingredients needed
- Chicken legs. Use skin-on chicken legs or bone-in drumsticks for the crispiest baked chicken. Choose legs that have a bright, white color with minimal sinew or excess bones.
- Oyster sauce. Gives the chicken a rich umami flavor along with sweet and salty notes.
- Soy sauce. Balances out the richness of the oyster sauce.
- Honey or maple syrup. To add sweetness to the marinade. I prefer maple syrup as sometimes the honey can be a little overpowering. However, honey DOES give the skin a more sticky texture.
- Garlic. No chicken marinade is ever complete without some fresh minced garlic.
- Olive oil. To help impart the marinade flavors into the chicken and also promote perfect roasting.
- Spices. I use red pepper flakes, salt, and freshly ground black pepper for this recipe. It’s simple, but it lets the sauces do their thing.
How to bake chicken legs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the marinade: Whisk together the marinade ingredients in a bowl.
Step 2- marinate: Put the chicken legs into a small bowl and pour the marinade into the bag. Ensure each drumstick is well coated.
Step 3-Bake the chicken. Place the chicken on a baking sheet and bake until crispy on the outside.
Step 4- Rest for several minutes before serving.
Baked chicken legs cooking time
Chicken comes in all weights and sizes, so adjust the cooking time as needed. Here are the averages I tested:
- 4-ounces: 20-25 minutes.
- 6-ounces: 27-30 minutes.
- 8-ounces: 30-32 minutes.
For anything bigger than 8 ounces, I recommend baking the chicken for 35 minutes, then continue cooking until it reaches an internal temperature of 165F (please use a meat thermometer).
Arman’s recipe tips
- For extra crispy skin, broil the chicken for 2-3 minutes at the end.
- Always use skin-on chicken pieces, as this will help keep the meat moist and add flavor. Remember, you can always remove the skin afterward.
- Leave room around each chicken leg when arranging them on the baking tray. The hot air circulating around the meat will cook them evenly and make them crispy on all sides.
- You can marinate the chicken for up to 24 hours before cooking.
- Let the chicken to rest for five minutes before serving. This allows the juices to distribute throughout the meat and keeps it tender.
- If you have leftover marinade, brush it over the chicken while they bake to infuse them with more flavor and keep them moist.
Flavor variations
The beauty of my baked chicken legs from scratch is just how easy they are to customize. Here are some of my tried and true methods:
- Swap olive oil for sesame oil. The mild, nutty, and earthy flavor of the sesame oil pairs well with chicken and gives it an Asian feel.
- Add a few drops of Sriracha to the marinade. Using Sriracha is the easiest way to control the chicken’s spiciness level.
- Use other cuts of chicken. This marinade works perfectly for chicken thighs and wings.
- Coat them in lemon pepper seasoning. A classic seasoning for chicken, this one is always a winner.
- Marinate them in a sauce. Brush some eel sauce, katsu sauce, or bulgogi sauce before roasting to give them an even more flavorful exterior.
Storage instructions
To store: Leftovers can be stored in the fridge in an airtight container. They keep well for at least four days.
To freeze: Place the baked and cooled chicken in a shallow container and store it in the freezer for up to 6 months.
To reheat: Warm the chicken in the microwave for 20-30 seconds or in a preheated oven.
Frequently asked questions
With marinated chicken, it’s always best to cook at the highest possible heat to create a crispy and tender exterior with a perfectly juicy middle section. Cooking the chicken at 400F guarantees this.
Yes! Frozen chicken legs will work, but it is best to thaw them to room temperature before baking.
More easy chicken dinners
Baked Chicken Legs
Video
Ingredients
Instructions
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
- Whisk together the olive oil, soy sauce, oyster sauce, honey, garlic, salt, and pepper.
- Place the chicken legs into a large bowl, along with the marinade, and use your hands to mix into it until coated.
- Transfer the chicken legs onto the lined pan and bake for 30 minutes or until they reach an internal temperature of 165F.
- Let the chicken rest for 5 minutes before serving.
Notes
Nutrition
Originally updated October 2023, updated and republished October 2024
Soy sauce and honey go so well together.
Seems as it is Chinese recipe. Isnt it?
Could I use fish sauce instead of oyster sauce? I don’t think I have oyster sauce and probably wouldn’t use it enough to justify buying it. I have fish sauce though!
I always look forward to your emails. I’m making this tonight. I used chicken legs, and cut up chicken breast for the picky eaters. This was so easy. I can’t wait to try it!
Can this be done in a slow-cooker as well? It looks good.
Thank you.
We will post a slow cooker recipe with chicken soon.