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Chicken legs, baby potatoes, and red onions nestled together in a baking dish, fully coated in spices and ready to roast.
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Baked Chicken Legs (Tender & Juicy)

These Oven-Baked Chicken Legs are a family favorite. Crispy on the outside, tender inside, and baked with veggies in one pan for a fuss-free meal.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: chicken, Main Course, meal prep
Cuisine: American
Diet: Low Lactose
Skill Level: Beginner
Servings: 4 servings
Author: Rena

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

Instructions

  • Preheat the oven to 450°F. Pat the 6-8 chicken legs dry with paper towels, then place them in a large baking dish. Sprinkle with Kosher salt and pepper, 2 teaspoons Italian seasoning, 2 teaspoons smoked paprika, and 1½ tablespoons cornstarch.
    A hand drizzling olive oil over seasoned chicken drumsticks dusted with cornstarch, smoked paprika, and Italian herbs in a white baking dish, ready to roast.
  • Drizzle the chicken with half of the 4 teaspoons olive oil and rub everything together until evenly coated.
  • Arrange the drumsticks in a single layer to ensure even baking. Bake for 15 minutes while you prep the veggies.
    Raw chicken drumsticks evenly coated in seasoning and olive oil, arranged in a white baking dish.
  • In a mixing bowl, toss the 1 pound baby potatoes and 2 medium carrots with the remaining olive oil, pressed 6 garlic cloves, salt, and pepper. Add the carrots and potatoes to the pan with the chicken and pour in the 1 cup chicken stock.
    Baking dish filled with roasted drumsticks, potatoes, carrots, and onions being drizzled with chicken stock for extra flavor.
  • Return to the oven and bake for 35-45 minutes, or until the internal temperature of the chicken reaches 175°F.
  • During the last 15 minutes, stir in the 2 medium red or sweet onions wedges so they soften and caramelize just right. (you can also add it in with the other veggies if you chop them large)
    Overhead view of the seasoned chicken and vegetables, showing an even layer for perfect roasting.
  • Serve everything straight from the pan to keep it easy, rustic, and packed with flavor.
    Overhead image of baked chicken legs and vegetables with herbs sprinkled on top for garnish.

Notes

  • Pat the chicken legs dry before seasoning so the skin gets perfectly crispy.
  • Don’t overcrowd the pan; everything needs space to roast evenly.
  • Add the onions near the end so they caramelize without burning.
  • For extra crispiness, broil for 2-3 minutes before serving.
Storage:
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in the oven at 350°F until warmed through or microwave covered with a damp paper towel.
  • Freeze for up to 3 months and thaw in the fridge overnight before reheating.

Nutrition

Calories: 594kcal | Carbohydrates: 31g | Protein: 36g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 182mg | Sodium: 859mg | Potassium: 1084mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5787IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 3mg