Baked Chicken Legs (with Best Marinade)

Why You’ll Love This Recipe

Baked Chicken Legs with the best marinade deliver juicy, flavorful meat with crispy skin and bold seasoning. The marinade infuses the chicken with a perfect balance of savory, tangy, and slightly sweet notes, making this an easy, no-fuss dinner the whole family will love. Great for meal prep or a weeknight main dish.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken legs (drumsticks)
olive oil
soy sauce
lemon juice
honey
garlic (minced)
paprika
dried oregano
salt
black pepper
optional: crushed red pepper flakes for heat

directions

In a large bowl or zip-top bag, combine olive oil, soy sauce, lemon juice, honey, garlic, paprika, oregano, salt, and black pepper.

Add the chicken legs and toss to coat evenly in the marinade.

Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.

Arrange the marinated chicken legs on the rack, allowing space between each piece.

Bake for 35–45 minutes, turning once halfway through, until the skin is crisp and the internal temperature reaches 165°F (74°C).

Let rest for 5 minutes before serving.

Servings and timing

This recipe yields 4 servings (8 chicken legs).
Preparation time: 10 minutes
Marinating time: 2–12 hours
Baking time: 35–45 minutes
Total time: up to 13 hours (including marinating)

Variations

Add Dijon mustard to the marinade for a tangy twist.
Use maple syrup instead of honey for a deeper sweetness.
Include chopped fresh herbs like rosemary or thyme.
Spice it up with cayenne pepper or hot sauce in the marinade.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave for 1–2 minutes.
To freeze, wrap cooked chicken tightly and store for up to 2 months. Thaw and reheat before serving.

FAQs

Can I use chicken thighs instead of legs?
Yes, bone-in, skin-on thighs work well with this marinade and baking method.

How long should I marinate the chicken?
At least 2 hours is recommended, but overnight gives the best flavor.

Do I need a wire rack?
It helps the chicken cook evenly and the skin crisp up, but you can bake directly on a foil-lined pan.

Can I grill these instead of baking?
Yes, grill over medium heat for about 25–30 minutes, turning occasionally.

Why is my chicken not crispy?
Make sure to bake at high heat and avoid overcrowding the pan.

Can I make the marinade in advance?
Yes, it can be made and refrigerated up to 3 days ahead.

Is this recipe gluten-free?
Use gluten-free soy sauce or tamari to keep it gluten-free.

Can I add vegetables to the pan?
Yes, potatoes, carrots, or onions roast well alongside the chicken.

How do I know the chicken is fully cooked?
Use a meat thermometer—the thickest part should read 165°F (74°C).

Can I cook these from frozen?
For best results, thaw before marinating and baking.

Conclusion

Baked Chicken Legs with the best marinade are a simple yet incredibly satisfying dish packed with flavor and juicy texture. With minimal prep and an easy oven finish, they’re perfect for busy evenings, family dinners, or weekend meal prep. Once you try this marinade, you’ll want to use it again and again.

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