Easy Oven Roasted Chicken Legs with Crispy Skin

Oven roasted chicken legs with crispy skin and herb seasoning on a blue plate, showing golden-brown texture and juicy meat.

Easy Oven Roasted Chicken Legs with Crispy Skin

These oven roasted chicken legs are crispy on the outside, juicy on the inside, and made with simple pantry spices. This easy chicken legs recipe is a budget-friendly family dinner that creates cozy kitchen memories every time.

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Course: Dinner

Cuisine: American

Keyword: Chicken legs, crispy baked chicken legs, easy chicken dinner, oven roasted chicken legs

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 280kcal

Cost: $8

Equipment

Large rimmed baking sheet Line with parchment paper or foil for easy cleanup
Meat Thermometer Helps ensure chicken reaches safe internal temperature
Small mixing bowl For spice rub seasoning blend

Ingredients

8 pieces bone-in skin-on chicken legs about 3 pounds
2 tablespoon olive oil or melted butter
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon brown sugar optional
1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon cayenne pepper optional for heat

Instructions

Preheat the oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper or foil.
Pat the chicken legs dry with paper towels to ensure crispy skin.
In a small bowl, mix the garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, brown sugar, salt, black pepper, and cayenne pepper.
Place the chicken legs on the baking sheet and drizzle with olive oil. Rub to coat evenly, then sprinkle the spice mixture over the chicken, pressing gently into the skin.
Bake for 40 minutes, flipping the chicken halfway through cooking.
Check doneness with a meat thermometer. The internal temperature should reach 165–175°F (74–80°C).
Let the chicken rest for 5 minutes before serving to keep it juicy.

Notes

If cooking with kids, let them help mix the spices or flip the chicken with tongs using supervision.
For extra crispy skin, broil the chicken for the last 2 minutes while watching closely.
Leftovers store well in an airtight container for up to 4 days and make great lunchbox protein.
This recipe also works with bone in chicken thighs using the same cooking method.

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