Oven baked chicken legs are a simple dinner the whole family will love. Just trim, pat dry, simple spices, and bake them in the oven. You will have perfect crispy, juicy chicken legs every time with these easy step by step photo instructions.
salt and pepper to tasteor 7:2:1 or 7:2:2 seasoning
Preheat oven to 425 convection. If you don't have convection, do 425 conventional and add a few minutes.
Pat dry the legs with paper towels. (See https://www.101cookingfortwo.com/chicken-rinse-not-rinse/ about rinsing chicken)
Trim off any extra skin and any loose joint pieces.
Spice to taste. Here I'm using a light sprinkling of my 7:2:1 seasoning. If you don't have that the just some salt and pepper to taste. Other seasonings at your option. A touch of cayenne is nice.
Placed on a prepared cooking pan with the thicker part of the chicken leg to the outside. I usually line with aluminum foil to help clean up. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with it. Of course, a heavy spray of PAM on the rack or foil.
Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
DO NOT SKIP THE PAT DRY or you will not have crispy skin.
Check the cut joint area for loose parts. You may be handing this to a child, and don't need loose bone aspirated.
I like cooking this on a rack to get the meat off the pan, and with convection, all sides of the chicken legs will be nice. If no rack then flip at 20 minutes.
Cook at high temp and you must use a thermometer to be sure you get to 185. Do not guess.
Spice as you want.
Scale to any amount you need
Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven baked BBQ chicken legs.
Good refrigerated for 3-4 days. Or will freeze well for 3-4 months.
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