The Best Oven Baked Chicken Legs
on Aug 07, 2017, Updated Oct 29, 2024
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This simple 5-ingredient recipe makes The Best Oven Baked Chicken Legs I have ever had! (And the masses agree—this recipe has been shared over 250,000 times!) Pop these legs in the oven, and you’ll have a crispy chicken dinner with no fuss!
Not only is this one of my kids’ favorite ways to enjoy chicken, but this recipe is also on its way to breaking the internet! For real. I knew it was delicious and easy, but after being shared more than 250,000 times and receiving oodles of reviews from people who’ve made it, I almost can’t believe how much you guys love this recipe!
The sauce is truly addicting. You’ll want it on fried rice, steamed veggies, and maybe even in a cup with a straw to drink it—it’s THAT good. Pair it with my Broccoli Cauliflower Salad recipe for an extra yummy side dish! I’d love to know if you try this recipe and love feedback, so leave a comment if you do!
{VIDEO} Make the Best Oven-Baked Chicken Legs
Table of Contents
Why You’ll Love This Recipe
- Budget Friendly: I love this simple and inexpensive cut of meat, and this recipe really makes it shine!
- More Leg Ideas: I’m no stranger to excellent baked chicken legs. Try these: Sweet and Spicy Baked Chicken Legs, Lemon Garlic Baked Chicken Legs, and 4-Ingredient Honey Mustard Baked Chicken Legs.
- Make it in the Slow Cooker: This recipe is a long-time favorite in our house and is highly adaptable to the slow cooker (hooray!!!). I slightly changed the portions (use 1/2 cup of ketchup, honey, and soy sauce), but it still tastes great. It’s a little less sticky, but it’s simple and flavorful.
Recipe Ingredients
- Chicken legs
- Honey
- Soy sauce
- Ketchup
- Garlic – cloves
See the recipe card below for full information on ingredients and quantities.
How to Make Baked Chicken Legs:
- Prep a baking dish by lining it with foil.
- Mix up your sauce.
- Place all the chicken legs in the dish and pour the sauce over the top.
- Bake and enjoy!
Recipe FAQs
This really just depends on how you’re cooking it. I like to start with a preheated 350-degree oven and bake the chicken for 45 minutes, rotate the legs, raise the heat to 425 degrees, and put them back for about another 15 minutes until the sauce is bubbly and everything looks caramelized. Turning the legs is key to getting the sauce on the “top” of the chicken legs!
Yep! Thighs and drumsticks are dark meat in chicken, and they usually have a much heartier, juicier flavor and more tender texture than white meat.
Because these guys are thick and saucy, you’ll want a sheet pan with high sides to keep all the juices in and large enough so the chicken isn’t drowning in the sauce. The chicken should stick out of the sauce while cooking to get the best caramelized texture.
Expert Tips
- Mix it Up: If you don’t have honey on hand, you can substitute it for your favorite jam that doesn’t have seeds. My favorites are peach and apricot jam for this recipe
- Easy Clean-Up: Lining your pan with foil makes clean-up much easier. I recommend it.
- Yummy Sides: The sauce the chicken cooks in is delicious over cooked rice and steamed or roasted vegetables (like broccoli and cauliflower) to round out the meal.
More Chicken Recipes to Consider
Pasta Dishes
Creamy Chicken and Vegetable Baked Pasta
Soups, Stews & Chowders
White Chicken Chili
Chicken Recipes
Kung Pow Chicken
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
The Best Oven Baked Chicken Legs Recipe
Equipment
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Lay the chicken legs out in a foil-lined baking dish with high sides (the foil is to make clean up easier — it’s not essential but helps a whole lot). A high-sided sheet pan is the best option because it has sides to keep everything in, but it is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking.
- In a glass measuring cup, measure out the honey, soy sauce, and ketchup. Add the minced garlic, and stir. If the mixture doesn’t combine well, microwave it on high for 30 seconds and stir again. Pour the honey mixture over the chicken legs.
- Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven, and rotate it so that the bottom that was in the sauce is now on top, out of the sauce.
- Put the legs back in the oven. Raise the heat to 425 degrees F., and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes.
- Remove the chicken from the oven, and allow to rest for 5 minutes before serving. Serve the sauce the the chicken cooked in with the meal or over rice if you’d like.
Video
Notes
- A pan slightly larger than 9×13 inches with sides is the best option because it has sides to keep all the juice in but is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poked out of the sauce while cooking. My pan is 11×15 inches, and it works best. If your pan is too large, though, your sauce will be too shallow, evaporate, and burn.
- I like to use a little meat thermometer to ensure the chicken is done – better safe than sorry!
- How to cook chicken legs in a slow cooker: Place all of the chicken legs in the bottom of a slow cooker (I have this slow cooker). Pour the sauce over the chicken legs. Slow cook on low for 6 hours or on high for 4 hours, until the largest piece of chicken registers 165 degrees F. on an instant read thermometer.
- This option is great for all the reasons the slow cooker is great. You can start it in the middle of the day and have dinner on the table without much hands-on work during the busy evening. Or you can get the slow cooker going, leave the house, and come home to dinner. This is great for working parents, Sunday dinner (it can cook while you are at church), or running kids to practices or lessons in the evening. This option leads to flavorful, moist chicken, but the outside and skin don’t crisp at all.
I have two questions: ¿Should I add salt to the drumsticks before I add the sauce?
¿Can I leave the drumsticks seasoning with the sauce an hour before baking them?
You probably don’t need to salt them before, I’d make it once to see, it’ll depend some on your soy sauce. Also, no issue with them hanging out in the sauce a while before baking! Keep me posted!
This was so easy to make….fail proof AND it was quite the hit at the dinner table!
I made it this evening, extremely tasteful. Thank you !
I love this recipe so much and I will be making it again. I enjoyed it with brown rice and green beans. The sauce that was in the pan , I put on my rice. I would have licked the pan but thought that might be going a bit to far. lolol I only cooked 4 chicken legs and I cut the recipe in half. My husband is out on the road doing his part for covid-19 so this will make him happy when he comes home.
Yay! Thank you for coming back to leave a comment and bless your husband and you through this time.
ould I make this in a crockpot then put it in the oven
Yes! I do this often and it works great. And If I’m feeling lazy, I don’t even put it in the oven after.
Made this recipe last night and followed it exactly. Served with broccoli and jasmine rice. It was a hit! There was no left overs, everyone loved it and the best part was my 18 month old had 3 little servings which she gobbled up! That made me so happy seeing her clear her tray and ask for more. Her enjoying it means more to me than my husband or older children liking it lol. I’ll definitely be making this again and doubling the recipe.
I LOVE that story so much, it’s all about gathering around the table. You made my day!
Made this tonight. Was looking for a new recipe for chicken legs so I googled and found this. I used low sodium teriyaki sauce instead of the soy sauce. It was awesome with the teriyaki sauce. We have to watch sodium intake and I only had teriyaki in the house already. Thanks for posting this.
I love that you made it work with what you had on hand! Perk of a very forgiving recipe!
I’m so curious to know if I could double this then freeze half of it for an easy freezer meal to have in the rotation. Have you ever tried that?
I have not, but I think it would work just great!
Hi. Can you give me directions for cooking these drumsticks in an air fryer?
Hmmm does your air fryer come with some kind of bowl or dish to stick in the bottom? Or does a pan of yours fit in the bottom. That’s going to be the hardest part to figure out but it definitely needs to in a container because it’s so sticky. After that I’d do it about the same but reduce the cooking times by 25% or so.
These look fantastic and easy! Score! Do you know if these could be tossed in the marinade and then frozen in a gallon ziploc? I like to get some of my meals prepped on the weekend and this looks like the perfect midweek meal!
Thank you!
I think it’ll work great, I don’t think that there’s so much soy sauce as to make it overly salty if it sat a little while. I’d love to know if you try it and how it works out, that’s a great idea.
I made this last week and it was so good! My husband loved them. I actually used a spicy honey we had in the house because I didn’t have regular honey and it was delicious!
Ohhh spicy honey is a great idea, thank you for sharing!