Best Baked Chicken Legs

Ingredients

• al gustospray de cocina o aceite
• 10 ml (2 cucharaditas)pimentón
• 5 ml (1 cucharadita)orégano seco
• 5 ml (1 cucharadita)ajo en polvo
• 5 ml (1 cucharadita)cebolla en polvo
• 2,5 ml (½ cucharadita)sal
• 1,25 ml (¼ cucharadita)pimienta negra
• 8 (unos 907 g)jamoncitos de pollo
• 15 ml (1 cucharada)aceite de oliva

Instructions

1. 1

   Precalentar el horno

   Precalienta el horno a 200 °C (400 °F). Forra una bandeja de horno con bordes con papel de aluminio y engrásalo ligeramente con spray de cocina o aceite.

2. 2

   Mezclar las especias

   Pon el pimentón, el orégano seco, el ajo en polvo, la cebolla en polvo, la sal y la pimienta en un cuenco pequeño. Remueve para mezclarlos.

3. 3

   Secar el pollo

   Seca los jamoncitos con papel de cocina y colócalos en un cuenco grande.

4. 4

   Añadir el aceite

   Vierte el aceite de oliva sobre los jamoncitos y mézclalos para cubrirlos.

5. 5

   Sazonar el pollo

   Reparte las especias por encima del pollo y remueve hasta que todos los jamoncitos queden cubiertos.

6. 6

   Hornear los jamoncitos

   Colócalos en una sola capa sobre la bandeja preparada, dejando un poco de espacio entre ellos. Hornea durante 40–45 minutos y dales la vuelta a mitad de cocción, hasta que el centro alcance al menos 74 °C (165 °F) según un termómetro de lectura instantánea. Para una carne más hecha, la receta recomienda llegar a 79 °C (175 °F).

7. 7

   Dejar reposar

   Deja reposar el pollo durante 5 minutos antes de servir.

What are baked chicken legs?

Chicken legs are the drumstick portion of the bird, and baking them is a straightforward American-style way to make a family meal. This version uses a dry blend of paprika, herbs and savoury powders rather than a complicated marinade.

A hot oven, a little oil and space around each piece help the skin brown while the meat cooks through. Patting the chicken dry first also helps the seasoning adhere.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 27g protein, 2g carbs, 18g fat.

The chicken provides most of the protein, while the olive oil and chicken skin contribute much of the fat. The seasoning adds very little carbohydrate; serve the drumsticks with vegetables and a suitable grain or potato side to make a more complete plate.

The seasoning blend

Paprika: it brings colour and a mellow pepper flavour to the coating.

Herbs and powders: dried oregano, garlic powder and onion powder give the chicken savoury depth without adding extra preparation.

Dry the chicken well

Pat each drumstick thoroughly with paper towels before adding the oil. A dry surface is easier to coat evenly and is less likely to steam on the tray.

Give each piece room

Arrange the drumsticks in a single layer with a little space between them. If they are crowded together, moisture can collect and the skin may not brown as well.

Check doneness

Turn the drumsticks halfway through the 40–45-minute baking time so they cook more evenly. Check the thickest part with an instant-read thermometer, avoiding the bone.

The recipe calls for at least 74 °C (165 °F); it notes that 79 °C (175 °F) is its preferred temperature for chicken legs.

Build a balanced plate

Serve the chicken with a vegetable side and a carbohydrate such as potatoes, rice or bread. A crisp salad or green vegetables add freshness alongside the savoury, spiced skin.

Recipe notes & tips

• Use paper towels to dry the drumsticks thoroughly before seasoning.
• Mix the spice blend before handling the chicken so it is ready to scatter evenly.
• Leave space between the pieces on the baking tray for better browning.
• Turn the drumsticks halfway through baking, as directed.
• Use an instant-read thermometer to check the thickest part of the meat without touching the bone.
• Rest the chicken for 5 minutes before serving.

Variations

• Add cayenne: include a little for a hotter seasoning.
• Use smoked paprika: swap it for the paprika for a smoky note.
• Add lemon: serve with lemon wedges for a bright finish.
• Try dried thyme: replace the oregano with the same amount of dried thyme.
• Serve with a dip: offer a favourite sauce at the table.

Common mistakes to avoid

• Skipping the drying step: pat the chicken dry before adding oil so the surface is not wet.
• Crowding the tray: leave a little space between drumsticks so they can brown.
• Uneven seasoning: toss the chicken well to coat all sides.
• Forgetting to turn: flip the pieces halfway through the baking time.
• Guessing doneness: check the thickest part with an instant-read thermometer.
• Serving straight away: rest the chicken for 5 minutes before eating.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat in an oven until hot throughout; the skin may be less crisp after storage.

Frequently asked questions