Chicken legs are often one of the least expensive cuts of chicken. Coincidentally, they are also my favorite part on a rotisserie chicken because that dark meat is just so juicy and tender! Since I loooove rotisserie chicken, I decided to try to make Oven Roasted Chicken Legs that were close in texture to the moist and tender rotisserie chicken that I so love. How would I accomplish that? Low and slow heat, my friends. Low and slow.
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How to Keep Roasted Chicken Moist
When meat is cooked slowly at a low temperatures it stays juicy and tender. The connective tissues soften and break down into a tasty gelatin. The whole process is meat magic. You’ll also want to cover the meat tightly to prevent moisture from evaporating, and baste once or twice while the chicken legs baste. Easy enough!
What Temperature Do you Roast Chicken Legs at?
The method I use requires two phases: a low 300ºF for one hour (that’s the “low and slow” part), and then finishing off the chicken without a cover at 425ºF for about 30 minutes to crisp up the skin. This two phase method gives you the best of both worlds–tender juicy insides and crispy brown skin.
Can I Use Boneless, Skinless Chicken Breasts?
This low and slow roasting method is designed for bone-in, skin-on chicken pieces only. Boneless, skinless chicken breasts cook much faster and will dry out using this method. For instructions on how to cook boneless, skinless chicken breasts, see my recipe for Garlic Herb Baked Chicken Breast.
How Do You Season Roasted Chicken Legs?
As far as seasonings go, you can use just about anything! I used my favorite blend du jour, lemon pepper seasoning, but you could also use any of these seasoning blends:
- Poultry Seasoning
- Chili powder
- Steak seasoning
- Curry powder
- Taco seasoning
- Cajun seasoning
- Chipotle pepper
- Herbs de Provence
- Za’atar
There are so many options. I smeared my chicken skin with a little butter first, which also makes a huge difference. That little bit of creamy butter mixed with the chicken juices made the most incredible sauce ever. Sure, you can use olive oil or coconut oil instead, but butter… yeah, butter is just special.
What Do You Serve With Roast Chicken?
These Oven Roasted Chicken Legs go great with: Vinaigrette Slaw with Feta, Spinach and Feta Mashed Potatoes, Broccoli Cheddar Casserole, or Lemony Cucumber and Couscous Salad, Roasted Carrot and Feta Salad.
Oven Roasted Chicken Legs
Servings 2 to 4 servingsIngredients
- 2 bone-in, skin-on chicken legs ($4.20)
- 1 Tbsp butter (room temperature) ($0.11)
- 1/2 Tbsp lemon pepper seasoning* ($0.15)
Instructions
- Preheat the oven to 300 degrees. Lightly coat the inside of a casserole dish with non-stick spray.
- Pat the chicken dry with a paper towel, then smear butter over the surface of the skin. Sprinkle the lemon pepper seasoning liberally over both sides of the chicken pieces. Place the seasoned chicken in the casserole dish.
- Cover the dish with aluminum foil and bake for one hour at 300ºF. Baste the chicken once half way through. After one hour, remove the foil, baste again, and turn the heat up to 425ºF. Continue to bake the chicken at the higher temperature for 20-30 minutes, or until the skin has achieved the desired level of brownness. Serve with the juices spooned over top or with bread for dipping.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Oven Roasted Chicken Legs – Step by Step Photos
Since I’m trying to buy higher-quality meat while staying in budget, I have to be really careful about what cuts I buy. These chicken legs were $2.99/lb., which is good for this particular store. I bought four whole legs (thigh and drumstick connected), and froze two for later.
The two that I froze I simply wrapped back up very tightly in the plastic and wax paper that they came in, then sealed it off in a quart sized freezer bag (labeled and dated, of course).
Anyway, back to the two that I cooked for the Oven Roasted Chicken Legs… Preheat the oven to 300ºF and pat the chicken dry with a paper towel. Smear about 1 Tbsp of room temperature butter over both pieces (1 Tbsp total, not per piece). Then season each side liberally with lemon pepper seasoning, or your favorite seasoning blend. Place the seasoned chicken in a casserole dish coated with non-stick spray.
I love this stuff because it’s kind of a one-stop-shop. It has salt, pepper, and lemon, which is my FAVORITE. Anyway, regardless of what seasoning you use, make sure to be aware about whether or not it has salt. If the seasoning is salt-free, you’ll want to add a pinch or two to the meat.
Cover the dish tightly with foil, then bake in the preheated 300ºF oven for one hour. Baste the chicken half way through (spoon the juices over top). After an hour, the meat should be quite tender, but the skin will be soft and blonde, like the photo above. To achieve that nice brown crispy skin, remove the foil and turn the oven temperature up to 425ºF.
Bake the chicken for an additional 20-30 minutes at the higher temperature (you can leave it in the oven as it heats up to the higher temp), or until it develops the level of brownness that you like on the skin.
The liquid that ends up in the bottom of the casserole dish is PURE GOLD. It’s like, one of the best things I’ve ever tasted, so don’t let that go to waste. I like to spoon it over whatever I’m serving the chicken with (if serving with rice or pasta), or serve some bread to sop it up. You can also pour it into a skillet, add a little white wine, and simmer it until it’s reduced to make a delicious pan sauce. Something about that butter, lemon, and pepper is just per-fect.
Looks delicious! I usually bake skin-on, bone-on chicken legs (like the ones you have here) for 35-40 minutes at 400 degrees and it comes out great. What’s the purpose of baking it so long at low heat first?
It helps break down the collagen, which gives it that super tender texture (think of slow cooked roasts or rotisserie chickens).
An interesting fact of the day: here in Australia this cut of chicken thigh + drumstick is called a Maryland. I have no idea why! And after 20 years of living here it still sounds very strange to ask for 5 chicken Marylands at the butchers!! But I do envy your prices. Marylands are still cheap but go for around $5/kilo (or $2.27/pound). At 39¢/pound, I’d be stuffing my freezer full of them! ;)
Interesting! :D
What timing! I made my first roast chicken tonight. We all love Rotisserie Chicken as well .. thought I’d try to do one myself. Came out amazing but in a fraction of the time. I flat roasted it – with kitchen shears, cut along both sides of the back bone to remove it. Flip chic over and press down to flatten. Season and cook skin side down in hot cast iron skillet for 3-4 minutes. Turn over and put skillet in a 400 degree oven for 30-45 minutes. I added some garlic and lemon juice to the pan drippings with a little butter for a pan sauce … it was amazing!
I will surely have to try this recipe – we eat a lot of chicken here! If you lurrrve you some Rotisserie Chicken, you should be making your own! Have you never heard of Sticky Chicken? A whole chicken you roast with a seasoning mix rubbed in for 5 hours at 250F. Best chicken ever!! And since you are going to have that oven on that long…….roast 2 chickens!
The seasoning rub:
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
add: 1 t Cajun Seasoning
or – Northwoods Seasoning from Penzey’s, sprinkled on heavily in place of the seasoning mix
2 3-4 lb. chickens, washed well, giblets removed and patted dry inside and outside
Rub seasoning rub all over chicken and inside the bird as well. Put In a plastic bag or wrap well in plastic and chill for 4-6 hours. Put chicken in a greased roasting pan and put a whole peeled onion in the cavity of the bird. Preheat the oven to 250F and roast for 5 hours to a minimum internal temperature of. 180F. Let rest for 10 minutes before carving.
this sounds so nice! You don’t have to worry about such low heat to roast, even though for a long time?
You’re safe from bacteria developing as it sits there so gently warmed?
Never have I heard of anyone getting sick from this recipe and I have made it since 2008 when I had my Personal Chef business. It is cooking – not just being gently warmed. If you are concerned, try putting the temp up to 275F or 300F and cook for about 4 hours. Be sure to check the internal temp of the bird in the thickest part of the thigh and in the breast also just to assure yourself that it has reached the 180F internal temperature. Check the internal temp about 1/2 hour before the time is up if you do increase the oven temp – dried out chicken is not good eats!
Okay, that just sounds TOO GOOD to not try. I hate cooking whole chickens (I have a mental issue with it), but I might have to try it anyway. ;) Thanks for sharing!
I made this tonight – it was SO GOOD! I used Chinese 5 spice powder and it was good! I want to pick up some lemon pepper seasoning for next time. I also didn’t use butter and used olive oil instead. I love your recipes, keep them coming! Thank you!
Simple and delicious! Oven roasted chicken with lemon-pepper seasoning is one of the dishes my husband gets cravings for!
Perfect timing! Chicken legs were on sale for $0.39/lb last week so I bought a bunch (because you can’t beat that price) with no plan in mind. These look great; looking forward to pulling them out of the freezer.
I just bought a bunch of chicken legs with the idea of making something similar and then saving the bones to make stock. Think I’ll make this for dinner tonight to go with the rice dish I was going to make.
I’ve also made this with garam masala dusted on top (super tasty, accompanied by a spiced rice). It’s so versatile!
And then you can use the bones to make chicken broth.
I usually buy chicken thighs 6 at a time (we’re a family of 3). First day gets roasted thighs, second day gets leftovers in some sort of sauce (usually on rice), usually we get enough meat left for a sanwich or two the following lunch, and then we get 2-3 days of soup lunches made from the chicken broth. Chicken stretches out so well!
I love how simple this recipe is. I just got some lemon pepper seasoning, and butter with lemon pepper sounds so good.
Ha-ha. This brings back memories of when I didn’t know how to cook. I’d do a chicken leg w/basil (not my fav herb) and serve w/ricearoni. Yuuuuck. I’m sure the butter & choosing an herb I like would help.
Someone I know thinks that “seasoning” means to marinate virtually all meats in Italian dressing. (:
I was in my local market yesterday and the leg quarters were .59 a pound. Maybe I will get some and try your technique.
Chicken legs just showed up in my weekly grocery flyer for $.49/lb. Was wishing it was warm enough to grill (LOVE grilled chicken legs) but this recipe convinced me to buy a pack and give this a whirl. Looks delicious!
Oh gosh yes. I have an Instant Pot and would love, love, looooove an Instant Pot Budget Bytes recipe 😆💛
Yes please on trying things out in the Instant Pot! I just bought one over the holidays, and would love to see your take on some recipes for it!
Me, too! I am in need of more recipes for my brand new Instant Pot!