Baked Chicken Legs (Tender & Juicy)

Name: Baked Chicken Legs (Tender & Juicy)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 6-8 chicken legs; Kosher salt and pepper (to taste); 2 teaspoons Italian seasoning; 2 teaspoons smoked paprika; 1½ tablespoons cornstarch; 4 teaspoons olive oil (divided); 1 pound baby potatoes (halved); 2 medium carrots (peeled and cut into 1-inch slices); 6 garlic cloves (pressed); 1 cup chicken stock; 2 medium red or sweet onions (peeled and quartered)

By Rena Awada, nutritionally reviewed by Ella Davar RD

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Oct 29, 2025

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Baked Chicken Legs are one of those throw-it-all-in-the-pan dinners that somehow taste like you spent hours on it. It’s a warm, homey meal that feels special even on the busiest of days.

Close-up of seasoned drumsticks with potatoes and carrots, glistening after baking.

When my kids were younger, drumsticks were one thing everyone actually agreed on. I still make them the same way: a good seasoning mix, a drizzle of oil, and into the oven they go. Juicy drumsticks roast right alongside tender baby potatoes, sweet carrots, and caramelized red onion, soaking up every bit of garlicky, smoky flavor from the pan. I like baking these chicken legs with veggies in the oven because It’s simple, cozy, and tastes just like a family dinner should.

If you’re into wholesome, family-friendly dinners, you might also like my Honey Garlic Chicken Meal Prep or my Sheet Pan Baked Chicken and Veggies.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

50 mins

Ingredients Needed

Here’s everything you’ll need to make these oven-baked chicken Legs. The exact amounts are listed in the recipe card further down below.

Chicken legs: Chicken thighs will work too.
Kosher salt, black pepper, Italian seasoning, and Smoked paprika
Cornstarch: For that added crispness. Use flour in a pinch.
Olive oil: You can swap in avocado oil if that’s what you have on hand.
Baby potatoes: Halved so they cook evenly and soak up all those pan juices.
Carrots: Peeled and sliced into 1-inch pieces for the perfect bite.
Garlic cloves: Freshly pressed for the best flavor. Skip the jarred stuff here if you can.
Chicken stock: Adds moisture and depth as everything roasts together.
Red or sweet onions: Peeled and quartered so they caramelize beautifully in the oven.

How to Make Baked Chicken Legs

Here’s how to get perfectly crispy chicken every single time:

process shot to season chicken legs in a baking dish.

Step 1: Preheat the oven to 450°F. Pat the chicken legs dry with paper towels, then place them in a large baking dish. Sprinkle with salt, pepper, Italian seasoning, smoked paprika, and cornstarch. Drizzle the chicken with half of the olive oil and rub everything together until evenly coated.

Step 2: Arrange the drumsticks in a single layer so they bake, not steam. Bake for 15 minutes while you prep the veggies.

process shot to add broth over the chicken and veggies in a dish.

Step 3: In a mixing bowl, toss the potatoes and carrots with the remaining olive oil, pressed garlic, salt, and pepper. Add the veggies to the pan with the chicken and pour in the chicken stock. Return to the oven and bake for 35-45 minutes, or until the internal temperature reaches 175°F.

Step 4: During the last 15 minutes, stir in the onion wedges so they soften and caramelize just right.

Step 5: Serve everything straight from the pan to keep it easy, rustic, and packed with flavor.

Variations & Tips

→ Swap the drumsticks for chicken thighs if that’s what you’ve got. Just keep an eye on cooking time since they’re meatier.

→ For crispier skin, broil the chicken for the last 2-3 minutes of baking. It gives that perfect golden finish without drying it out.

→ Add a squeeze of lemon juice or a sprinkle of fresh herbs right before serving to brighten everything up.

→ Use sweet potatoes instead of baby potatoes (or a mix of both) for a touch of sweetness that pairs well with the smoky paprika.

→ If you’re meal-prepping, portion everything into containers with a drizzle of the pan juices to keep it all moist when reheated.

Golden-brown baked chicken legs surrounded by tender potatoes, carrots, and caramelized onions fresh from the oven.

Common Questions

Can I prep the chicken legs ahead of time?

Totally! You can season the drumsticks and toss the veggies up to a day in advance. Just cover and keep everything in the fridge until you’re ready to bake. It actually helps the flavors soak in a bit more.

What’s the best way to know when the chicken is done?

Grab your meat thermometer and check the thickest part of the drumstick. Once it hits the 175°F safe spot, you’re good. The meat will be tender, juicy, and pull away from the bone easily.

How do I store leftover chicken legs?

Once cooled, pack them up in an airtight container and refrigerate for up to four days. Reheat in the oven at 350°F for about 10 minutes. The microwave works fine too, just cover it with a damp paper towel so it doesn’t dry out.

Can I freeze baked chicken legs?

Yes, absolutely. Let them cool first, then pop them in a freezer bag or airtight container. They’ll keep for about three months. When you’re ready, thaw in the fridge overnight and warm them up in the oven until hot all the way through.