Baked Chicken Legs are tender, juicy oven-roasted drumsticks with a crispy coating and a sticky sweet caramelized teriyaki glaze. Use this easy chicken recipe as a delicious dinner entree with your favorite sides.
For more delicious chicken recipes, try my Garlic Parmesan Chicken Tenders and this Lemon Pepper Honey Chicken Wings recipe.
Jump to:
- Why We Love This Baked Chicken Legs Recipe:
- Ingredients you need:
- Instructions to Make Baked Chicken Legs:
- Alternatives and Variations:
- Pro-Tips:
- What to Serve with Baked Chicken Legs:
- Storing and Reheating:
- FAQ:
- More Chicken Recipes to Try
- 📖 Recipe
- Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!
- 💬 Comments
Baked chicken legs are seasoned to perfection, marinated then oven baked. Although the homemade teriyaki sauce is optional, it is a tasty twist on your standard chicken dinner.
The rich dark meat of a chicken leg paired with the sweet, savory flavor of this simple sauce is downright irresistible!
Why We Love This Baked Chicken Legs Recipe:
So Flavorful! Unlike chicken breasts, dark meat is moist, tender, and packed with flavor. Add some seasoning and sauce, and they are truly mouthwatering.
Super Versatile! Chicken is so popular because it goes with basically everything. Pair it with rice, potatoes, veggies, or whatever you would like!
Budget Friendly! The family will love this but so will your pockets. Chicken legs are some of the most affordable cuts of meat.
Ingredients you need:
- Chicken Legs: Use bone-in and skin-on chicken. Without the skin, the chicken will dry out and become rubbery. Plus, you will miss out on the tasty, crispy skin!
- Worcestershire sauce: Use this for a salty depth of flavor. It is also great to use as a meat tenderizer if you end up marinating the chicken legs. If you do not have Worcestershire sauce (or do not like the flavor) use olive oil instead.
- Seasoning: I use a simple yet tasty blend that includes seasoned salt, garlic powder, onion powder, paprika, and black pepper.
Optional Teriyaki Glaze:
- Soy sauce: Ths adds color and a savory quality. Use low-sodium soy sauce if salt intake is a concern.
- Hoison sauce: This thick sauce adds sweet and spicy elements to the glaze.
- Honey: This enhances the sweetness of the hoisin sauce and also thickens the teriyaki sauce.
- Black pepper: For a touch of spice.
Instructions to Make Baked Chicken Legs:
Marinate Chicken
Use a sharp knife to score the chicken (cut about 3 slits in each chicken leg). Add the cleaned and scored chicken legs into a large Ziploc bag.
Pour in the worcestershire sauce, followed by the seasoned salt, garlic powder, onion powder, paprika, and black pepper.
Close the Ziploc bag, and be sure to remove as much air as possible. Mix the chicken around in the seasonings until everything is fully coated.
If time permits, place the chicken in the refrigerator and allow it to marinate for at least one hour.
Oven Bake Chicken Legs
Preheat the oven to 375°F. Place a piece of aluminum foil or parchment paper on a large baking sheet. Then place a wire rack on top of the baking sheet.
Take the chicken out of the bag and lay them flat on the wire rack, in one single layer. Place the sheet pan in the oven and bake for 30 minutes.
Make Teriyaki Glaze
Make the optional teriyaki glaze while the chicken is baking. Mix the soy sauce, hoisin sauce, honey, and black pepper in a bowl until it is fully combined.
Glaze & Flip Chicken Legs
Remove the chicken from the oven and spread the teriyaki glaze onto each piece of chicken. Then flip it over and glaze the other side.
*If you are not glazing the chicken with the sauce, just flip each piece over, and place the sheet back in the oven.
Continue Baking
Place the pan back in the oven and allow it to cook for another 30 minutes. Remove the chicken from the oven and glaze it with the remaining sauce. Serve right away.
Alternatives and Variations:
- Sauce: If you do not like teriyaki sauce or just want to try something different, try BBQ baked chicken legs. Instead of glazing the chicken with teriyaki sauce, use your favorite barbecue sauce, whether it is homemade or store-bought, like Sweet Baby Ray's.
- Seasoning: You can season the chicken however you would like. I suggest trying lemon pepper seasoning, Italian seasoning, or cajun seasoning.
- Air Fryer Chicken Legs: Season and marinate the chicken as desired, then cook in the air fryer at 400°F for 20 minutes, flipping halfway through (and adding teriyaki sauce, if desired). Use cooking spray in the air fryer basket before adding the chicken.
- Different Cut of Meat: Use this recipe to bake chicken thighs or chicken leg quarters (an attached thigh and drumstick). Keep in mind, you may have to adjust the cooking times for larger or thicker cuts of meat.
Pro-Tips:
- Try to use drumsticks that are similar in size so they can cook evenly.
- After washing the chicken, be sure to pat them dry with a paper towel before seasoning. Remove all excess moisture so the seasoning will coat the chicken properly. This is how you get crispy chicken legs.
- You can marinate the chicken for up to 24 hours. If you decide to marinade the chicken, allow it to sit out at room temperature for about 30 minutes before baking.
- Remember to line the pan with foil for easier cleanup.
- Do not overcrowd the pan. The chicken needs space so that the heat can circulate.
- I strongly suggest using a baking rack so the baked chicken drumsticks can turn out perfectly crisp.
- For crispy chicken, bake them at a higher temperature. 350ºF is not hot enough to achieve the best results.
What to Serve with Baked Chicken Legs:
Baked chicken legs are a great dinner entree. Make it a meal by adding one or two of the following.
- Potatoes: Baked chicken and potatoes are a classic choice. Pair this main dish with Crispy Smashed Potatoes, Garlic Parmesan Roasted Purple Potatoes, or Cheesy Bacon Ranch Scalloped Potatoes.
- Rice: Sop up saucy teriyaki chicken legs with some white rice.
- Vegetables: Serve the chicken with your favorite roasted veggies. I suggest broccoli, corn (like this Cajun Fried Corn on the Cob), or brussels sprouts (like this Oven Roasted Brussels Sprouts or Roasted Balsamic Glazed Brussel Sprouts) as a quick and easy side dish.
Storing and Reheating:
Store leftover baked chicken legs in an airtight container in the fridge for up to 4 days.
To reheat, place them in a preheated oven or air fryer at 375ºF for about 5 minutes (no more than 10 minutes). You can microwave them but they will not be as crispy.
FAQ:
How long should I cook drumsticks in the oven?
Baked chicken legs should be cooked at 375°F for one hour and flipped halfway through the baking process.
What is the temperature of baked chicken legs?
Baked chicken legs must cook to an internal temperature of at least 165 degrees F. Use a meat thermometer for accuracy. If you do not have one, cut into a drumstick. When the juices run clear, the chicken is done.
Should chicken legs be covered with aluminum foil while baking?
No. If you cover the chicken legs, they will steam and not be crunchy.
More Chicken Recipes to Try
- Herb Butter Cornish Hen
- Juicy and Tender Oven Roasted Chicken
- Blackened Chicken Bacon Ranch Sandwich
- Cheesy and Creamy Chicken Spaghetti
- Cheesy Buffalo Chicken Quesadillas
- Chicken Birria Quesatacos
📖 Recipe
Ingredients
- 8 Chicken Legs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Seasoned salt
- 1 tablespoon Garlic powder
- ½ tablespoon Onion powder
- 2 teaspoons Paprika
- 1 teaspoon Black pepper
Optional Teriyaki Glaze
- 2 tablespoon Soy sauce
- 1 tablespoon Hoison sauce
- ½ tablespoon Honey
- 1 teaspoon Black pepper
Instructions
- Use a sharp knife to score the chicken (cut about 3 slits in each chicken leg). Add the cleaned and scored chicken legs into a large Ziploc bag.
- Pour in the worcestershire sauce, followed by the seasoned salt, garlic powder, onion powder, paprika, and black pepper.
- Close the Ziploc bag, and be sure to remove as much air as possible. Mix the chicken around in the seasonings until everything is fully coated. If time permits, place the chicken in the refrigerator and allow it to marinade for at least one hour.
- Preheat the oven to 375°F. Place a piece of aluminum foil or parchment paper on a large baking sheet. Then place a wire rack on top of the baking sheet.
- Take the chicken out of the bag and lay them flat on the wire rack, in one single layer. Place the baking sheet in the oven and bake for 30 minutes.
- Make the optional teriyaki glaze while the chicken is baking. Mix the soy sauce, hoisin sauce, honey, and black pepper in a bowl until it is fully combined.
- Remove the chicken from the oven and spread the teriyaki glaze onto each piece of chicken. Then flip it over and glaze the other side. If you are not glazing the chicken with the sauce, just flip each piece over, and place the sheet back in the oven.
- Place the pan back in the oven and allow it to cook for another 30 minutes. Remove the chicken from the oven and glaze it with the remaining sauce. Serve right away.
Toya says
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