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.
I made this with chicken thighs in an oven-proof skillet with a cover. I didn’t get enough juice to baste it halfway through as directed, but towards the end, the juice was there and yummy! I followed Beth’s seasoning idea, with lots of black pepper, butter, and lemon slices. And fresh thyme. The low and slow is SO GOOD! Fall off the bone. Beth, you really are making me a better cook. I love you!
I tried this and it was the best ever!!!! Could I use this recipe for a whole chicken???? Making one tonight and my boys adored this recipe
You could use a similar method, I’m just not sure how long it will take to cook. :)
Awesome recipe! I did uncover the chicken half way just to allow the sauce to evaporate/thicken a little but it was fantastic. The meat was falling off the bone. So tender. This will be a regular dinner staple in our home from now on. THANKS.
What would the cooking time be for frozen chicken? Mine has been in the oven for an hour and still raw inside. I just turned the temperature up to 425°f, I also still have the tin foil on
I wouldn’t suggest putting frozen chicken in the oven, it will lead to uneven cooking (the outside will cook far too fast for the inside). Always thaw the chicken first.
Thank you for this tip, I love chicken but always had the issue of uneven cooking. Never thought it being frozen would be the cause.
I just ordered the Instant Pot so I’m super excited for that version!
Chicken leg quarters were only 89 cents per lb., so I got a package for $4.49 that had FIVE chicken leg quarters! I didn’t feel like wrapping the other 3 up to freeze, so I assembled two casserole dishes full. First, I dipped each in a bowl of clean water (neater way to rinse chicken, so you are not splashing poultry wash water around like with traditional rinsing). Then I patted them dry and rubbed with butter. I was a little more liberal with my butter, and I am sure it ended up being more than 1/2 T per leg quarter! 😳 I also didn’t see that you rubbed the lemon pepper on all sides, so mine is all sprinkled on top. My lemon pepper has salt, so I didn’t need to add that. Wrapped both casserole dishes with foil and popped into the fridge. All I have to do tonight is pop them in the oven! Will be back to rate the recipe then.
So good! Wouldn’t change a thing. Served it over the chickpea rice pilaf and a side of roasted carrots. Since I had 5 leg quarters (dispersed between 2 pans) I did notice that the ones in the glass Pyrex dish crisped and browned at 20 minutes during the 425 degree step, and the ones in the Le Creuset casserole dish needed the full 30 minutes. I took the chicken from the extra cooked meat and shredded it with plans to use it in a matzo ball soup or casserole later this week.
Sorry, it keeps erasing my rating!
Making this right now (for Valentine’s Day) :) I love lemon pepper and simple chicken recipes. I just took it out at the 30 minute mark and there was no liquid to baste with! I added a bit of water since that’s what I had to do when I made turkey for the first time this past Thanksgiving…as long as the skin gets crispy and yummy at the end I’m sure it can’t go wrong!
Thanks again for the recipes and pictures!!
Verdict – it came out great! I threw it under the broiler for a couple extra minutes for optimal crispy skin :)
Making this again tonight with the remainders of the chicken package I bought last week! It looks like my rating didn’t go through so I’ll try again.
This is 100% one of the best recipes I’ve ever made, and it has 3 ingredients. Thanks, Beth!
This looks so simple! I’ll have to try it. I also eat a lot of leg meat so I can afford higher welfare standards
Made this for dinner tonight and it was spectacular. Husband and it bone dry. Super easy to make too. Thank you for such a helpful recipe.
I made this and it was the best roast chicken I have ever done. Ever.
I admit I had to adjust it a little. I only had chicken thighs. The package had 7 so I used my large stainless roasting pan instead of a smaller casserole dish. I used only butter, salt, and black pepper for seasoning. When it was done I made pan gravy with the drippings, using flour, rosemary, parsley, BTB chicken flavor, a cup of water, and a splash of chardonnay (which I never usually like in recipes, but I had some in the fridge, so I took a chance).
After tasting this my whole weekly meal plan went right out the window…that chicken was eaten with the pan gravy for three days straight. No using it for other recipes. It was that good! I’m so torn…should I make the gravy again or try other recipes with this chicken next week? Tough decision.
Thanks Beth for the inspiration!
Those are not chicken legs. They are chicken quarters …
Well, the grocery store where I bought them had them labeled as “chicken legs, whole”, so I guess people use different terms sometimes. :)
Here in New Zealand they are also called chicken legs!…
the quarter is the leg…..”quarter” is just more of a butcher term. but it is the whole leg versus just the drumstick or just the thigh.
I tried this last night and it was absolutely delish. I’m a newbie cook so the fact that this is a no-brainer recipe was awesome. Thanks!!
I do the same thing but in my crockpot. I make foil balls that I single layer in the pot then add the seasoned leg quarters. Since they are elevated they mimic a slow roast. I will then take them out and put them under the broiler to crisp up the skin. I also wanted to ask if you have ever used jasmine essence? I find it at Asian markets, it comes in small glass bottles for a couple of bucks. I add a scant 1/8 to 1/4 tsp to the water when I cook plain white rice and it comes out like more expensive jasmine. You can also find pineapple and coconut essence. These have no sugar in them so you can add them to savory or sweet dishes. I also like to add the pineapple to lemonade in the summer.
Ooh, I’ll have to see if I can find some jasmine essence! Thanks for that tip. :)
I also can’t wait to try this. I just bought chicken legs today. Beth, If I am using only the leg(not the leg/thigh) do I have to adjust the cooking time because it is a smaller portion?
You might need slightly less time, but as long as it’s covered tightly it shouldn’t be too big of a deal if they get extra time. They’ll just get more tender. Mine could have even gone a bit longer.