Main Dishes
Baked Chicken Legs
Description
Baked Chicken Legs are about to be on your short list for weeknight dinners! With a sweet and smoky rub, tender and juicy meat, and delightfully crispy skin, these chicken legs are on frequent repeat in my house.
Ingredients
- 8 to 10 bone-in, skin-on chicken legs/drumsticks (about 2 1/2 pounds)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons light brown sugar dark works too
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper optional
- Chopped fresh cilantro or green onion optional for serving
Directions
- Pat the chicken legs dry with paper towels, and place them in a large mixing bowl. Drizzle with the oil.
- In a small bowl, stir together the brown sugar, smoked paprika, cumin, garlic, salt, black pepper, and cayenne. Sprinkle over the chicken, then toss to evenly coat. Let stand at room temperature while you preheat the oven, or refrigerate for up to 1 day.
- Place a rack in the center of your oven and preheat to 425°F. Line a large rimmed baking sheet with aluminum foil or a double layer of parchment paper.
- Arrange the drumsticks in a single layer on the baking sheet. Bake chicken legs for 30-35 minutes, or until the internal temperature is at least 165°F when a meat thermometer is inserted in the thickest part of the meat without touching bone; unlike Baked Chicken Breast, you don’t need to worry about pulling legs a few degrees early for resting time; up to 200°F will be fine. Let rest a few minutes, then serve hot sprinkled with cilantro or green onion.
