Chicken legs are often an over-looked dinner idea. Also known as drumsticks, they are often fried and found on a child’s plate.
I’ll be totally honest with you. In all my cooking days, I have never just made chicken legs, but I decided to order a bag of chicken legs in my Butcher Box subscription because my husband loves them. My intention was to make the bunch and not eat any, just have them for his lunches.
To my great surprise, I ate five of them. I’m not typically a fan of chicken legs and this was the best little surprise dinner, and it was keto friendly, as I didn’t submerge in flour and fry. I simply baked them, and it couldn’t be any easier.
If you’ve followed me for anytime at all, you may know I’m a huge fan of roasting a whole chicken or roasting a pan of chicken thighs. These are easy dinners and very satisfying. So let’s add chicken legs to the rotation.
The easiest method in my opinion is to marinate and bake on a baking sheet, making sure to keep them separated from each other.
How to Marinate Chicken Legs
You have a lot of options, but my favorite is simply olive, lemon, garlic clove, salt and pepper. Add a little fresh rosemary if you have it, or sprinkle with some herb de Provence. Another idea would be a soy sauce based marinade with soy sauce, sesame oil and fresh ginger. I tend to go mediterranean in most of my recipes, because that’s my palate. One of my other favorite chicken recipes is Za’atar Chicken, which would work well with these legs too.
You may be wondering if you have to marinate the legs. No, you don’t, but I would at least salt them and make sure to bring them to room temperature by having them sit out for 30 to 60 minutes, so they cook evenly.
How to Bake Chicken Legs
Once you’re ready to bake, preheat your oven to 400 degrees f. I like a really hot oven and a fast bake. Chicken leg skin is thick and you want to get it crispy. Check at fifteen minutes to see if it’s time to turn it over. You will want to make sure both sides of the chicken legs get crispy. If you are using fresh rosemary, have some finely chopped to throw on when you take your baked chicken legs out of the oven.
What to Serve with Baked Chicken Legs
A side salad with a champagne vinaigrette is a nice accompaniment for baked chicken legs.
ButcherBox Chicken Legs
We purchase our legs in our ButcherBox subscription. CLICK HERE to find out more. They also sell humanely raised, whole chicken, beef, pork and more, delivered to your house monthly.
More Keto Chicken Recipes from Spinach Tiger
How to Bake Chicken Legs
- 10 chicken legs
- 1/4 cup olive oil
- 1/2 lemon juice and zest
- 2 cloves garlic
- 2 tablespoons rosemary, fresh and chopped or Herbs de Provence
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Mix olive oil, lemon juice, zest and garlic in small bowl.
- If you don't want to marinate chicken, salt and leave on counter for one hour. Salt acts as a tenderizer.
Bake Chicken Legs
- Brush marinade on chicken legs and marinate for at least one hour.
- Preheat oven to 400 degrees F.
- Place chicken legs on a baking sheet.
- Sprinkle with rosemary or Herbs De Provence.
- Bake for 30 to 40 minutes. Turn over at 15 minutes.
- Internal temperature of chicken leg at fattest part must reach 165 degrees F.
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