Baked Chicken Legs with Herbs and Lemon
on Apr 28, 2024, Updated Jul 01, 2024
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Whole chicken legs are cheap, easy to roast up, and just plain delicious.
Chicken legs are a fabulous, very readily available, and inexpensive cut of chicken. I tend to think of baking chicken thighs in the oven, but forget about whole legs, and I’m always happy when I redisccover them. Here, whole chicken legs are baked with some very simple seasonings, and while they are in the oven, you can pull together the rest of dinner. Getting the chicken into the oven takes about 10 minutes, and then the rest is hands-off baking time!
I think whole chicken legs (also called hindquarters) tend to be overlooked or ignored in many kitchens. But dark meat is inherently juicier and more flavorful, by and large, and chicken legs are the entirety of the dark meat of the chicken. And are they delicious! And cheap! Interestingly, you might find whole legs priced lower than thighs and drumsticks sold separately. This is another good reason that this underappreciated cut of chicken should make its way onto your dinner table.
I like to bake chicken legs in the oven at 425 degrees, which technically would be raosted chicken legs because of the higher temperature. This ensures tender, juicy meat as well as crispy skin, which is one of the best parts! A squeeze of fresh lemon juice at the end adds a welcome touch of acidity and brightens up the rich meat.
Think about pairing herb-baked chicken legs with Sautéed Green Beans, Roasted Potatoes, Mashed Potato Pancakes, or Chili Crunch Brussels Sprouts. Sugar Snap Pea Salad would also be great in the spring. Stewed Tomatoes would be lovely during tomato season.
Table of Contents
Baked Chicken Legs with Herbs and Lemon: Just 10 minutes of prep, and into the oven they go! Whole chicken legs are inexpensive, easy to roast up, and just plain delicious.
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Herb Baked Chicken Legs Ingredients
- Whole chicken legs – As with any kind of roasted chicken, you can keep it very simple and get something very delicious. Buying “good” chicken is the key. I’m not one to lecture about organic or free-range or such because I think everyone should make their own decisions on all of that, especially if budget is a factor. However, more expensive chicken is usually raised and butchered in a better way, and you can taste the difference, especially when the seasonings are kept to a minimum.
- Olive oil – Serves as the base for the seasoned oil rub.
- Hot sauce – I used harissa paste, but you can use your favorite hot sauce to add a small kick to the dish.
- Oregano and thyme – Combine with olive oil for a fresh, herby blend. You can use dried or fresh herbs.
- Minced garlic – Mincing garlic highlights its flavor and allows it to come through in the rub.
- Lemon – You’ll squeeze the fresh juice over the hot cooked chicken to provide a final burst of flavor and acidity.
How to Make Baked Chicken Legs
- Preheat the oven to 425 degrees: A hot oven temperature will give you crispy skin and tender meat.
- Season chicken: Blend the olive oil, harissa paste, oregano, thyme, garlic, salt, and pepper in a small bowl. Rub the chicken legs with the seasoned oil and place them skin-side up on the baking sheet or pan. Bake for 40 minutes, until the skin is browned and crispy and the chicken is cooked through. The internal temperature should be at least 165 degrees; use a meat thermometer to check.
- Serve: Transfer the chicken to a serving platter and cut the drumsticks and thighs apart if desired. Squeeze the lemons over the chicken. Serve hot or at room temperature.
FAQs
I like to bake or roast chicken at a fairly high temperature for the most tender and juicy meat and the crispiest skin. Here, the chicken legs are roasted at 425 degrees. Poultry and fowl should be cooked to an internal temperature of at least 165 degrees in order to kill any bacteria present in the raw meat. Dark meat is actually best cooked to around 175 to 180 degrees, where it becomes more fall apart tender and less stringy.
A final squeeze of citrus juice adds acidity and brightness to the unctuous meat.
I am always a fan of higher heat when baking chicken or poultry, as this enables the skin to crisp up nicely, which is one of the best parts of baked chicken.
What to Serve With Baked Chicken Legs
More Baked Chicken Recipes
- Oven-Baked Chicken Drumsticks
- Roasted Chicken with Orange Honey Mustard Glaze
- Killer Roasted Marinated Chicken and Potatoes
- Greek Roasted Chicken Breasts
- Creamed Spinach Stuffed Chicken Thighs
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Baked Chicken Legs with Herbs and Lemon
Ingredients
- 4 whole chicken legs (2 ½ pounds total)
- 1 tablespoon olive oil
- 1 teaspoon hot sauce (I used harissa paste, but you can use anything)
- 1 tablespoon fresh oregano leaves (or 1 teaspoon dried, optional)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried, optional)
- 1 teaspoon minced garlic
- Kosher salt and freshly ground pepper (to taste)
- 1 lemon (halved)
Instructions
- Preheat the oven to 425 degrees F. Spray a rimmed baking sheet or baking pan large enough to hold the legs in a single layer with nonstick baking spray.
- Blend the olive oil, harissa paste, oregano, thyme, garlic, salt, and pepper in a small bowl. Rub the chicken legs with the seasoned oil and place them skin-side up on the baking sheet or pan. Bake for 50 to 60 minutes, until the skin is browned and crispy and the chicken is cooked through, with an internal temperature of at least 165 degrees F, preferably 175 to 180 degrees.
- Transfer the chicken to a serving platter and cut the drumsticks and thighs apart if desired. Squeeze the lemons over the chicken. Serve hot or at room temperature.
The seasoning was very good and the skin was very crunchy. We’ll make it again. I just used a package of drumsticks, and then a few chicken thighs. I’ll definitely make again – super easy to make too.