Baked Chicken Legs

Ingredients

• 4 (340 g each)skin-on, bone-in chicken legs
• 30 ml (2 tablespoons)extra-virgin olive oil
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)paprika
• 2.5 ml (1/2 teaspoon)dried thyme
• 2.5 ml (1/2 teaspoon)dried rosemary
• 2.5 ml (1/2 teaspoon)sea salt
• 1.25 ml (1/4 teaspoon)freshly cracked black pepper
• 60 g (2 cups)fresh basil leaves
• 33 g (1/3 cup)grated Parmesan cheese
• 34 g (1/4 cup)pine nuts
• 2 clovesgarlic, minced
• 60 ml (1/4 cup)extra-virgin olive oil
• to tastesea salt
• to tastefreshly cracked black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Mix the seasoning

   Combine the garlic powder, paprika, dried thyme, rosemary, salt and black pepper in a small bowl.

3. 3

   Dry the chicken

   Pat the chicken legs dry with kitchen paper so the seasoning adheres well.

4. 4

   Coat with oil

   Rub the chicken legs with the olive oil.

5. 5

   Season the legs

   Sprinkle the spice mixture over every side of the chicken, then rub it into the meat with your hands.

6. 6

   Arrange on tray

   Place the chicken legs on a lined baking sheet.

7. 7

   Bake until crisp

   Bake for 40–45 minutes, until the internal temperature reaches 75°C (165°F) and the skin is crisp and golden.

8. 8

   Rest before serving

   Remove the chicken from the oven and leave it to rest for a few minutes before serving.

What are baked chicken legs?

Chicken legs are a familiar American-style roast, cooked with the skin and bone intact for a juicy centre and crisp exterior. This version uses a simple blend of dried herbs, paprika and garlic powder.

The description mentions pesto, and the ingredient list includes basil, Parmesan, pine nuts and garlic for it. However, the supplied method only explains how to bake the chicken, so it does not give instructions for preparing or serving the pesto.

Nutrition and macros by portion

The nutrition label shows one serving as written: 386 calories, 12g protein, 4g carbs, 37g fat.

The chicken supplies most of the protein and fat, while the olive oil and the pesto ingredients—especially the oil, Parmesan and pine nuts—also contribute fat. The seasoning and basil contribute very little carbohydrate; serve with a generous portion of vegetables to round out the plate.

The seasoning blend

Herbs and spices: thyme and rosemary bring an earthy note, while paprika and garlic powder add warmth and savoury flavour. Mix them evenly before seasoning so no one area gets a heavy patch.

Dry skin matters

Before seasoning: pat the chicken thoroughly dry with kitchen paper. Removing surface moisture helps the oil and seasoning cling, and gives the skin a better chance of crisping in the oven.

Check the doneness

Temperature cue: check the thickest part of a leg with a meat thermometer, taking care not to touch the bone. The recipe's target is 75°C (165°F), with golden, crisp skin as a visual cue.

Allow time to rest

After baking: let the legs sit for a few minutes before serving. This short pause gives the juices time to settle and makes the chicken easier to handle.

Serving and pesto

The listed basil, Parmesan, pine nuts, garlic and olive oil are typical pesto ingredients, but the recipe does not specify how to combine or serve them. If you plan to use them as pesto, you will need separate preparation instructions.

For a balanced plate, serve the chicken with vegetables or a salad. Keep any accompaniment simple so the seasoned, crisp-skinned chicken remains the focus.

Recipe notes & tips

• Use kitchen paper to dry every side of the chicken before adding oil.
• Spread the legs out on the tray so hot air can circulate around them.
• Use a thermometer to check the thickest part without touching the bone.
• Begin checking for doneness at 40 minutes, as leg size and ovens can vary.
• Rest the chicken for a few minutes before serving.
• The supplied method does not include instructions for making the pesto listed among the ingredients.

Variations

• Smokier seasoning: swap the paprika for smoked paprika.
• More garlic: add a little extra garlic powder to the spice blend.
• Herb change: use dried oregano in place of the thyme.
• Pesto on the side: prepare the listed pesto ingredients using a separate pesto method and serve it alongside the chicken.
• Vegetable side: roast or steam seasonal vegetables to serve with the legs.

Common mistakes to avoid

• Leaving the skin damp: pat it dry before seasoning to help it crisp.
• Uneven seasoning: mix the spices first, then cover all sides of each leg.
• Crowding the tray: leave space between the legs so they roast rather than steam.
• Guessing doneness: check the thickest part with a thermometer and avoid touching the bone.
• Skipping the rest: allow a few minutes after baking before serving.
• Assuming pesto instructions are included: the method does not explain how to prepare the pesto ingredients.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout; the skin may soften, but reheating uncovered in an oven can help it crisp again.

Frequently asked questions