Baked chicken legs are one meal that I know my family will all eat and enjoy. A favorite among the kids, they gobble down this chicken leg recipe and ask for more. And the best part? Chicken legs are cheap!
I do not like to eat chicken off the bone. As a matter of fact, the only thing I really like with a bone in is barbecue ribs and that is only because I cannot find a boneless version. But, these chicken legs are so decadent and delicious. My husband looked at me stunned.
“I’ve never seen you eat chicken with a bone before.”
Ha! After 13 years of marriage when you think all the newness is gone, I shocked him.
One of the best things about chicken legs is the price. Chicken legs are very affordable even when not on sale. So, when I see a buy one, get one sale or a manager’s special… it is hard for me to walk away.
But aside from frying or grilling them, I get bored easily.
One night this week, I decided to bake chicken legs in the oven but wanted to give them more of an Asian flavor.
After mixing together a marinade, I tossed the chicken legs into the bowl and let them rest (covered) on the counter for about 20 minutes, giving an additional toss once or twice.
Once the chicken was in the oven, I boiled the marinade and used it to baste the chicken legs. Divine!
Cook’s Note: These Baked Chicken Legs are sticky. If you prefer a crispier skin, I recommend browning the chicken legs in a small amount of olive oil over medium-high heat after marinating and prior to placing in the oven.
Baked Chicken Legs
An inexpensive dinner that will please everyone. These baked chicken legs are simple and delicious.
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1 lemon, juice only
- 2 cloves garlic, minced
- 2 tablespoons honey
- 2 teaspoons sesame seed oil
- 1 teaspoon black pepper
- 1 family pack chicken legs
Preheat oven to 375 degrees.
Place chicken legs in a large bag or bowl. Whisk together ingredients for marinade. Pour over chicken legs. Cover chicken and allow to rest on the counter for 20 minutes. (No longer than 20 minutes to avoid food poisoning. If you must marinate the chicken longer, place it in the refrigerator.)
Drizzle additional olive oil on a rimmed baking sheet. Place chicken legs in a single layer on baking sheet and put in oven.
Pour remaining marinade into a small saucepan and bring to a rolling boil over medium-high heat. Boil for about one minute and remove from heat. After the chicken has been in the oven for about 30 minutes, begin turning and basting the chicken with the marinade every ten minutes.
Bake for a total of 45 to 55 minutes or until the chicken is cooked through.
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