Step-by-Step Instructions

Now let’s get to the fun part! Follow these easy steps, and you’ll be enjoying your delicious baked chicken legs in no time.

1. Preheat your oven to 400°F (200°C).
Before you do anything, get your oven preheating so it’s hot and ready when the chicken goes in. This high temperature is what helps the skin get crispy while keeping the meat juicy.

2. Prepare the chicken legs.
Place your chicken legs on a clean surface, like a cutting board or a large plate. Pat them dry with paper towels. This is an important step because moisture on the skin can prevent it from crisping up in the oven. You want the skin to be as dry as possible.

3. Season the chicken legs.
Drizzle the olive oil over the chicken legs and rub it in to coat them evenly. Now, sprinkle the garlic powder, onion powder, paprika, thyme, oregano, salt, and pepper all over the chicken. Make sure to coat them generously on all sides. Use your hands to rub the seasoning into the meat and skin for maximum flavor.

4. Arrange the chicken legs on a baking sheet.
Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the chicken legs in a single layer, making sure they aren’t touching. This helps the chicken cook evenly and allows the skin to get crispy on all sides.

5. Bake in the preheated oven for 35-40 minutes.
Place the baking sheet in the oven and bake the chicken legs for 35-40 minutes, or until they’re golden brown and crispy on the outside. If you have a meat thermometer, check the internal temperature—it should reach 165°F (74°C). If you don’t have one, simply cut into one of the chicken legs at the thickest part to make sure the juices run clear and the meat is cooked through.

6. Optional: Broil for extra crispiness.
If you want to get your chicken legs extra crispy, you can switch your oven to the broil setting for the last 2-3 minutes of cooking. Keep a close eye on them so they don’t burn!

7. Let the chicken rest.
Once the chicken legs are done, take them out of the oven and let them rest for about 5 minutes. This allows the juices to redistribute, making the meat even more tender.