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–+ servings

Baked Chicken Legs

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A simple and flavorful baked chicken legs recipe featuring a sticky marinade that combines olive oil, soy sauce, honey, and spices for a juicy and crispy dish, perfect for weeknights.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 legs
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup olive oil sub: avocado oil or neutral oil
  • 3 tablespoons soy sauce sub: tamari for gluten-free
  • 2 tablespoons honey sub: maple syrup or agave for vegan option
  • 1 teaspoon garlic powder or 2 cloves minced fresh garlic
  • 1 teaspoon onion powder
  • 1 teaspoon paprika smoked paprika adds depth
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt reduce if using low-sodium soy sauce
Main Ingredients
  • 4 pieces chicken legs thigh + drumstick attached, about 1.5–2 lbs total

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the olive oil, soy sauce, honey, garlic powder, onion powder, paprika, black pepper, and salt until smooth.
  3. Pat the chicken legs dry with paper towels. Add them to the bowl and toss, turning each piece so it’s fully coated in the marinade.
  4. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate for a few hours for deeper flavor.
Cooking
  1. Arrange the marinated legs skin-side up on the prepared baking sheet, leaving space between pieces.
  2. Bake for 35–40 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C).
  3. If you like crispier skin, finish under the broiler for 1–2 minutes, watching closely.
  4. Remove from the oven and let rest for 5 minutes before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 5gSodium: 600mgSugar: 5g

Notes

For a less sweet glaze, drop the honey to 1 tablespoon and add 1 tablespoon lemon juice or rice vinegar. Use a probe thermometer for accurate timing. Store in an airtight container in the refrigerator for up to 3–4 days.
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