Baked Chicken Legs Recipe

Ingredients

• 907 gchicken legs (whole leg quarters, drumsticks or thighs)
• 60 ml, plus a little extra for bakingolive oil
• 30 mlapple cider vinegar
• 15 mlwholegrain mustard
• 15 mlBrazilian sofrito, or 4–5 cloves of garlic, minced
• 5 ml, from about 4 sprigs, plus more for bakingfresh thyme
• 5 mlpaprika
• 5 mlonion powder
• 0.6 mlground cumin
• 10 ml, or more or less to tastekosher salt
• A pinchblack pepper

Instructions

1. 1

   Prepare the chicken

   Put the chicken legs in a large bowl or a large resealable bag and set aside.

2. 2

   Mix the marinade

   Whisk all the remaining ingredients together in a small or medium bowl.

3. 3

   Coat the chicken

   Pour the marinade over the chicken and mix until coated. If using a bag, press out as much air as possible before sealing so the marinade stays inside and coats the chicken well.

4. 4

   Marinate the chicken

   Refrigerate the chicken in the marinade for 2–4 hours.

5. 5

   Bring to room temperature

   Take the chicken out of the fridge about 30 minutes before baking.

6. 6

   Heat the oven

   Preheat the oven to 220°C (425°F).

7. 7

   Bake the chicken

   Drizzle a baking dish with a little olive oil. Lift the chicken from the marinade, arrange it in the dish and sprinkle with more thyme. Bake for 40–45 minutes, until an instant-read thermometer registers 74°C (165°F).

What are baked chicken legs?

Chicken legs can mean whole leg quarters, drumsticks or thighs, all roasted here after a savoury, tangy marinade. The recipe draws on broadly familiar pantry seasonings, with Brazilian sofrito offering an aromatic option alongside garlic.

Olive oil helps carry the herbs and spices, while apple cider vinegar and mustard bring brightness. A few hours in the fridge gives the chicken time to take on those flavours before it goes into the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 406 calories, 22g protein, 2g carbs, 34g fat.

Most of the carbohydrates in this dish come from the small amounts in the seasonings, while the olive oil and chicken skin contribute much of the fat. Chicken provides the protein. Serve with vegetables and a moderate portion of potatoes, rice or bread to round out the plate.

Choosing the chicken

Whole cuts: Leg quarters, drumsticks or thighs all work in this recipe. Choose pieces of a similar size where possible so they cook at a comparable pace.

Skin and bone: The recipe does not specify whether the chicken should be skin-on or bone-in, so use the cuts you have and judge doneness with a thermometer rather than relying only on appearance.

Building the marinade

Aromatics: Brazilian sofrito gives the marinade a ready-made savoury base; minced garlic is the stated alternative. Fresh thyme, paprika, onion powder and a small amount of cumin round out the seasoning.

Balance: Olive oil provides richness, while vinegar and wholegrain mustard add a sharp, savoury edge. Taste the marinade before adding it to the chicken and adjust the salt to suit.

Marinating safely

In the fridge: Leave the chicken in the marinade for 2–4 hours, as directed. Use a covered bowl or a sealed bag, and keep it refrigerated throughout.

Before baking: The method calls for taking the chicken out of the fridge about 30 minutes before cooking. Keep the raw chicken separate from other foods, and discard its used marinade.

Getting the chicken cooked through

Oven timing: Roast at 220°C for 40–45 minutes, checking towards the end of the cooking time. Larger or smaller pieces may need a different amount of time.

Doneness: Check the thickest part of a piece with an instant-read thermometer, avoiding the bone. The recipe's target is 74°C; the juices and colour alone are less reliable indicators.

Serving the chicken

A simple side: Serve with potatoes, rice or bread to make use of the savoury juices, and add a green vegetable or salad for freshness.

For a balanced plate: Pair a chicken portion with a generous serving of vegetables and a suitable starch. Spoon over any cooking juices you want to use, rather than adding extra oil by default.

Recipe notes & tips

• Choose chicken pieces of similar size to help them finish cooking at roughly the same time.
• Turn or massage the bag once during marinating so the marinade reaches all sides.
• Keep the chicken covered in the fridge while it marinates.
• Use an instant-read thermometer in the thickest part of the meat, away from the bone.
• Let the cooked chicken rest briefly before serving so the juices settle.

Variations

• Use garlic: Swap the Brazilian sofrito for 4–5 minced garlic cloves, as listed.
• Choose a cut: Use whole leg quarters, drumsticks or thighs according to what you have.
• Adjust the thyme: Add a little extra fresh thyme on top before baking, as the method suggests.
• Change the heat: Add a little chilli powder to the marinade for a spicier result.
• Add citrus: Serve with lemon wedges for a fresh, sharp contrast.

Common mistakes to avoid

• Skipping the marinade time: The recipe relies on 2–4 hours in the fridge for the chicken to take on the seasoning.
• Leaving air in the bag: Press out as much as possible before sealing so the marinade stays contained and coats the chicken.
• Using a crowded dish: Arrange the pieces in the baking dish without piling them up so they can roast evenly.
• Guessing doneness: Check the thickest part with an instant-read thermometer and look for 74°C.
• Reusing raw marinade: Discard the marinade after removing the chicken to avoid cross-contamination.

How to store

Refrigerate cooked chicken in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, checking that the thickest part reaches 74°C. Freeze for up to 3 months for best quality, then thaw in the fridge before reheating.

Frequently asked questions