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Baked Chicken Legs are often a very good decision for the budget-conscious household. This delicious recipe creates the most tender juicy meat with crisp skin for the ideal dinner. Since they’re so straightforward to make, they’re also fantastic to bake and pull the meat for Homemade Chicken Spaghetti or Chicken Salad!
I enjoy serving these with a side of steamed broccoli and Effortless Oven Roasted Potatoes for a healthy, simple weeknight meal!
When it comes to obtaining approaches to save income with out sacrificing pure deliciousness, baked chicken leg quarters are on my brief record. But cost is a really modest component of the image. Absolutely nothing compares to bone-in, skin on dark-meat poultry for juicy, tasty yumminess. Plus, it’s just about the quickest dish to prep that you can think about.
A simple seasoning of garlic powder and herbs is all you need to have (use fresh herbs if you have them on hand or use one/three the herbs if making use of dried). I adore rosemary with poultry, and that’s what this baked chicken legs recipe calls for. But you can also make these just as simply, with nothing a lot more than salt and freshly ground pepper (or flip them into baked bbq chicken legs with your preferred barbecue sauce).
How to Bake Chicken Legs
Chicken legs are a dark meat minimize of chicken consisting of both a thigh and drumstick. As significantly as I enjoy a juicy Oven Baked Chicken Breast, I find that dark meat (including chicken thighs) carries so much more taste.
Retaining the skin on aids seal in the juices and it comes out crisp and scrumptious! Even if you determine not to eat the skin, I’d recommend cooking these chicken legs with the skin on.
- Lower away any big chunks of unwanted fat if desired (I normally don’t bother).
- Pat the chicken dry with paper towels to remove any extra moisture on the skin.
- Toss the chicken legs with olive oil, garlic powder and herbs.
- Place on a rimmed baking sheet uncovered and bake until the juices run clear and a meat thermometer registers an internal temperature of 165°F.
- Broil 1-2 minutes at the end if sought after.
Serve your oven baked chicken legs with cheesy scalloped potatoes or roasted sweet potatoes, for a hearty and satisfying dinner. If you have leftovers, they’ll hold in the fridge for three-four days. Or, you can freeze them for up to four months.
How Extended to Bake Chicken Legs
You want to be meals-secure when it comes to any poultry or poultry product. Cooking instances will vary, based on the oven temperature, no matter whether the chicken starts at space temperature or is straight out of the fridge.
Baked chicken legs must be cooked until finally the juices run clear and the inner temperature has reached 165°F. Usually preheat your oven before placing the legs in. A increased temperature will generate a crisper skin.
- Cook bone in chicken legs for forty-45 minutes at 400°F
- Cook bone in chicken legs for 45-55 minutes at 375°F
- Cook bone in chicken legs for 50-60 minutes at 350°F
The best way to make certain doneness is to use a meat thermometer (I never cook meat without having it). Make sure you don’t hit a bone whilst checking the temperature, or the reading will be off.