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Oven Baked Chicken Legs is a budget-friendly meal that takes less than 30 minutes to make. They’re crispy and flavorful on the outside and tender and juicy on the inside. With a few tips and some simple ingredients, you can easily make delicious chicken thighs for a simple one pan dinner!
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Oven Baked Chicken Legs Recipe

Oven Baked Chicken Legs is a budget-friendly meal that takes less than 30 minutes to make. They’re crispy and flavorful on the outside and tender and juicy on the inside. With a few tips and some simple ingredients, you can easily make delicious chicken thighs for a simple one pan dinner!
Prep Time 5 minutes
35 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 2 pounds chicken legs bone-in, skin-on
  • 2 tablespoons soy sauce low-sodium recommended
  • 1/3 cup brown sugar
  • 2 tablespoons vinegar white vinegar or apple cider vinegar
  • 4 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • fresh parsley minced - optional

Instructions

  • In a large bowl, whisk soy sauce, brown sugar, vinegar, garlic, olive oil, salt, and pepper until combined.
  • Add the chicken legs to the bowl and toss to coat thoroughly with the marinade.
  • Cover the bowl with plastic wrap and place in the fridge to marinate for 30 minutes up to 8 hours.
  • Place the oven rack in the upper-middle position. Preheat the oven to 400°F (204°C).
  • Line a rimmed baking sheet with foil. Then add a wire rack.
  • Remove chicken legs from the marinade and place on the rack with the skin side up, shaking off excess marinade. (Discard leftover marinade.)
  • Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F.
  • Broil for 2-3 minutes to make the chicken extra crispy and add a nice caramelized brown color.
  • Garnish with optional parsley and serve.

Notes

  • You can double the marinade and reserve half for serving. Boil it in a saucepan and drizzle on the chicken when serving.
  • Make-Ahead: you can leave the seasoned or marinated chicken thighs for as long as 12 hours or overnight before cooking.
  • Storage: You can store cooked chicken thighs in the fridge for 3-4 days in an airtight container. Otherwise, you can freeze them for up to 3 months. Reheat thawed chicken thighs for several minutes in a skillet or microwave.
    Leftovers can be used for chicken sandwiches and other lunch ideas.