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Baked Chicken Legs

A comforting and flavorful dish featuring tender and juicy chicken legs, perfectly baked with caramelized vegetables.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6-8 pieces chicken legs Juicy pieces of chicken
  • to taste Kosher salt and pepper Essential for flavor
  • 2 teaspoons Italian seasoning Blends herbs for warmth
  • 2 teaspoons smoked paprika Adds color and smokiness
  • 1.5 tablespoons cornstarch Ensures crispy skin
  • 4 teaspoons olive oil Divided for chicken and vegetables
  • 1 pound baby potatoes Halved
  • 2 medium carrots Peeled and cut into 1-inch slices
  • 6 cloves garlic Pressed for flavor
  • 1 cup chicken stock Provides moisture
  • 2 medium red or sweet onions Peeled and quartered

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C).
  2. Pat the chicken legs dry with paper towels. Place them in a large baking dish and season with salt and pepper, followed by Italian seasoning, smoked paprika, and cornstarch.
  3. Drizzle half of the olive oil over the chicken and rub until evenly coated.
Baking
  1. Arrange the chicken legs skin-side up in a single layer. Bake for about 15 minutes.
  2. Toss the halved baby potatoes and chopped carrots in a bowl with the remaining olive oil, garlic, salt, and pepper.
  3. After 15 minutes, add the vegetables to the pan with the chicken and pour chicken stock around them.
  4. Return to oven and bake for an additional 35-45 minutes, or until chicken reaches 175°F (80°C).
  5. Add onions during the last 15 minutes of baking.
  6. Serve everything straight from the pan.

Notes

For extra flavor, marinate chicken overnight. Use fresh herbs for added aroma. To achieve extra crispiness, broil for the last 2-3 minutes.