20 Delicious Chicken Leg Recipes Easy for Weeknights

Let’s face it, weeknights can be hectic, but that doesn’t mean dinner has to be boring! Chicken legs are not only affordable and versatile but also packed with flavor, making them the perfect star for your weeknight meals. From crispy baked to succulent grilled, we’ve rounded up 20 delicious recipes that are sure to spice up your dinner routine. Keep reading to discover your new go-to chicken leg masterpiece!

Garlic Butter Baked Chicken Legs

Every time I think about comfort food that’s both easy to make and incredibly satisfying, garlic butter baked chicken legs come to mind. There’s something about the way the butter melds with the garlic to create a sauce that’s rich and aromatic, perfect for drizzling over the tender, juicy chicken. It’s a dish that reminds me of family dinners where seconds were always a must.

Ingredients

• 4 pasture-raised chicken legs
• 1/2 cup unsalted butter, clarified
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chicken stock

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
2. In a small saucepan over low heat, melt the clarified butter, then add the minced garlic and rosemary, sautéing until fragrant, about 2 minutes. Tip: Avoid browning the garlic to keep the flavor fresh and not bitter.
3. Season the chicken legs evenly with sea salt and freshly ground black pepper, ensuring every piece is well-coated for maximum flavor.
4. Place the chicken legs in a baking dish, then pour the garlic butter mixture over them, making sure each leg is generously covered. Tip: For extra flavor, let the chicken marinate in the garlic butter for 30 minutes before baking.
5. Add the chicken stock to the baking dish to keep the chicken moist during baking.
6. Bake in the preheated oven for 45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Tip: Baste the chicken with the pan juices halfway through baking for an even richer flavor.

The garlic butter baked chicken legs come out of the oven with a crispy skin that gives way to succulent, flavorful meat underneath. Serve them over a bed of creamy mashed potatoes or with a side of roasted vegetables to soak up all that delicious garlic butter sauce. It’s a dish that’s sure to impress with minimal effort.

Honey Mustard Grilled Chicken Legs

Oh, the joys of summer grilling! There’s something about the smoky aroma of chicken legs sizzling over an open flame that instantly transports me back to family barbecues in my backyard. Today, I’m sharing my go-to recipe for Honey Mustard Grilled Chicken Legs, a dish that’s as foolproof as it is flavorful.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1/4 cup Dijon mustard
• 1/4 cup raw honey
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. In a medium bowl, whisk together the Dijon mustard, raw honey, apple cider vinegar, smoked paprika, garlic powder, onion powder, sea salt, and black pepper until fully combined.
2. Place the chicken legs in a large resealable plastic bag and pour the honey mustard marinade over them. Seal the bag and massage the marinade into the chicken legs until evenly coated. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken legs from the marinade, letting excess drip off, and brush them lightly with extra virgin olive oil to ensure a crisp skin.
5. Grill the chicken legs for 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is caramelized and slightly charred.
6. Let the chicken legs rest for 5 minutes before serving to allow the juices to redistribute.

Rich in flavor with a perfect balance of sweet and tangy, these Honey Mustard Grilled Chicken Legs boast a crispy skin and juicy interior. Serve them alongside a fresh arugula salad or grilled corn for a summer meal that’s sure to impress.

Spicy Sriracha Chicken Legs

After a long day of testing recipes in my tiny kitchen, I stumbled upon a combination that’s now a staple in my household—Spicy Sriracha Chicken Legs. The perfect balance of heat and sweetness, these chicken legs are a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 4 pasture-raised chicken legs
• 1/4 cup Sriracha sauce
• 2 tbsp raw honey
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the Sriracha sauce, raw honey, clarified butter, smoked paprika, garlic powder, sea salt, and black pepper until fully combined.
3. Pat the chicken legs dry with paper towels to ensure the sauce adheres well, then generously coat each leg with the Sriracha mixture.
4. Arrange the chicken legs on the prepared baking sheet, leaving space between each for even cooking.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and caramelized.
6. Let the chicken legs rest for 5 minutes before serving to allow the juices to redistribute.

Last night, I served these spicy Sriracha chicken legs with a side of cool cucumber salad, and the contrast was divine. The chicken’s crispy skin gives way to juicy, flavorful meat that’s perfectly balanced between spicy and sweet. Try pairing it with a creamy avocado dressing for an extra layer of richness.

Lemon Herb Roasted Chicken Legs

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re packed with flavor like these Lemon Herb Roasted Chicken Legs. There’s something about the combination of zesty lemon and aromatic herbs that turns a humble chicken leg into a meal worth savoring.

Ingredients

• 4 pasture-raised chicken legs
• 2 tbsp clarified butter, melted
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. In a small bowl, combine the melted clarified butter, rosemary, thyme, minced garlic, lemon zest, lemon juice, sea salt, and black pepper to create a marinade.
3. Pat the chicken legs dry with paper towels to ensure the marinade adheres properly.
4. Brush the chicken legs thoroughly with the marinade, making sure to coat all sides for maximum flavor.
5. Place the chicken legs on a wire rack set over a baking sheet to allow air circulation and even cooking.
6. Roast in the preheated oven for 35-40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
7. Let the chicken legs rest for 5 minutes before serving to allow the juices to redistribute.

Just out of the oven, these chicken legs boast a crispy, golden skin with juicy, herb-infused meat underneath. Serve them alongside a crisp salad or roasted vegetables for a meal that’s as vibrant as it is satisfying.

BBQ Glazed Chicken Legs

Few things signal the start of summer quite like the smell of BBQ wafting through the air. I remember the first time I tried making BBQ glazed chicken legs at home; the sticky, sweet glaze caramelizing under the grill was a game-changer for my backyard cookouts. Now, it’s a staple in my summer recipe rotation, and I’m excited to share my perfected version with you.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1/2 cup ketchup
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tbsp clarified butter
• Sea salt, to season

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. In a small saucepan over medium heat, combine ketchup, maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper. Stir continuously for 5 minutes until the mixture thickens slightly. Tip: For a smoother glaze, strain through a fine-mesh sieve.
3. Season the chicken legs generously with sea salt on all sides.
4. Brush the grill grates with clarified butter to prevent sticking. Place the chicken legs on the grill, skin-side down. Grill for 5 minutes, then flip.
5. Brush the chicken legs with the BBQ glaze. Continue grilling, flipping and glazing every 5 minutes, until the internal temperature reaches 165°F, about 25 minutes total. Tip: Use a meat thermometer for accuracy.
6. Remove the chicken legs from the grill and let them rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist meat.

Kick your summer BBQ up a notch with these BBQ glazed chicken legs. The glaze forms a beautifully sticky, slightly charred crust that locks in the juices, while the meat remains tender and flavorful. Serve them alongside a crisp, tangy coleslaw to cut through the richness, or pile them high on a platter for a crowd-pleasing main dish.

Crispy Oven-Fried Chicken Legs

Believe it or not, achieving that perfect crunch on your fried chicken doesn’t always require a deep fryer. I discovered this during one of those lazy Sundays when the craving hit but the thought of dealing with a pot of oil seemed too much. That’s when I turned to my oven, and the result was nothing short of miraculous.

Ingredients

• 4 chicken legs, skin-on
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter, melted

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, soak the chicken legs in buttermilk for at least 30 minutes to tenderize. Tip: For extra flavor, add a pinch of salt and pepper to the buttermilk.
3. In another bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper.
4. Remove each chicken leg from the buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated. Tip: Press the flour onto the chicken to ensure an even, crispy coating.
5. Place the coated chicken legs on the prepared baking sheet and drizzle with melted clarified butter. Tip: Clarified butter adds a rich flavor and helps achieve a golden color without burning.
6. Bake for 45-50 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

Every bite of these oven-fried chicken legs delivers a satisfying crunch followed by juicy, flavorful meat. Serve them alongside a tangy coleslaw or drizzle with hot honey for a sweet and spicy twist.

Teriyaki Chicken Legs with Pineapple

Whenever I think of a dish that perfectly balances sweet and savory, teriyaki chicken legs with pineapple immediately come to mind. It’s a recipe that reminds me of summer barbecues and the joy of sharing food with friends and family.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1 cup pineapple juice, freshly squeezed
• 1/2 cup soy sauce, preferably tamari
• 1/4 cup mirin
• 2 tbsp clarified butter
• 1 tbsp ginger, freshly grated
• 2 garlic cloves, minced
• 1/2 cup pineapple chunks, fresh
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan over medium heat, combine pineapple juice, soy sauce, mirin, ginger, and garlic. Bring to a simmer, stirring occasionally.
3. While the sauce simmers, pat the chicken legs dry with paper towels to ensure a crispy skin.
4. In a large skillet over medium-high heat, melt clarified butter. Add chicken legs, skin-side down, and sear until golden brown, about 5 minutes per side.
5. Transfer the seared chicken legs to the prepared baking sheet. Brush generously with the teriyaki sauce.
6. Bake in the preheated oven for 25 minutes, brushing with additional sauce halfway through.
7. Meanwhile, return the remaining sauce to the stove over low heat. Stir in pineapple chunks.
8. In a small bowl, mix cornstarch and water to create a slurry. Whisk into the sauce to thicken, cooking for an additional 2 minutes.
9. Remove chicken from the oven and let rest for 5 minutes before serving with the thickened pineapple teriyaki sauce.

Out of the oven, the chicken legs are succulent with a sticky, caramelized glaze, while the pineapple adds a bright, tangy contrast. Serve them over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal that’s sure to impress.

Maple Dijon Chicken Legs

Every now and then, I stumble upon a recipe that feels like it was made just for me, and these Maple Dijon Chicken Legs are exactly that. The perfect balance of sweet and tangy, they’re a testament to how simple ingredients can create something extraordinary. I remember the first time I made them; the aroma filled my kitchen, promising a meal that would become a staple in my home.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, smoked paprika, sea salt, black pepper, and minced garlic until fully combined.
3. Place the chicken legs on the prepared baking sheet and generously coat each piece with the maple Dijon mixture, ensuring even coverage.
4. Sprinkle the fresh thyme leaves over the chicken legs for an aromatic touch.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful meat.

Velvety smooth maple syrup melds with the sharpness of Dijon to create a glaze that’s irresistibly sticky and packed with flavor. Serve these chicken legs over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that’s as beautiful as it is delicious.

Slow Cooker Chicken Legs with Vegetables

Guess what? I stumbled upon the most effortless yet flavorful dish that has become a staple in my kitchen, especially on those busy days when I crave something hearty without the fuss. It’s all about letting the slow cooker do the magic with chicken legs and a medley of vegetables, creating a dish that’s both comforting and packed with nutrients.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 2 cups organic carrots, peeled and cut into 2-inch pieces
• 1 cup celery, sliced
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 cups low-sodium chicken broth

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until it shimmers, about 1 minute.
2. Season the chicken legs with sea salt, black pepper, smoked paprika, and dried thyme, ensuring an even coat on all sides.
3. Sear the chicken legs in the skillet until golden brown, approximately 3 minutes per side, to lock in the flavors.
4. Transfer the seared chicken legs to the slow cooker, arranging them in a single layer at the bottom.
5. In the same skillet, sauté the onions, garlic, carrots, and celery until the onions become translucent, about 5 minutes, to build a flavor base.
6. Add the sautéed vegetables over the chicken legs in the slow cooker, distributing them evenly.
7. Pour the chicken broth into the slow cooker, ensuring it covers the vegetables but not entirely submerging the chicken legs to keep the skin crispy.
8. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the vegetables are soft.
9. For an extra crispy skin, broil the chicken legs on a baking sheet for 2-3 minutes before serving.

Succulent and falling-off-the-bone tender, these slow cooker chicken legs with vegetables offer a perfect balance of smoky and savory flavors. Serve them over a bed of creamy mashed potatoes or with a side of crusty bread to soak up the delicious broth.

Parmesan Crusted Chicken Legs

Whenever I’m in the mood for something crispy yet juicy, Parmesan crusted chicken legs are my go-to. There’s something about the golden, cheesy crust that makes every bite irresistible, and today, I’m sharing my foolproof method to achieve that perfect crunch.

Ingredients

• 4 chicken legs, skin-on
• 1 cup freshly grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter, melted

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, sea salt, and black pepper.
3. Place the flour in a separate shallow dish and the beaten eggs in another.
4. Dredge each chicken leg in the flour, shaking off any excess.
5. Dip the floured chicken legs into the beaten eggs, allowing any excess to drip off.
6. Coat the chicken legs evenly with the Parmesan mixture, pressing gently to adhere.
7. Place the coated chicken legs on the prepared baking sheet and drizzle with melted clarified butter.
8. Bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 165°F (74°C).
9. Let the chicken legs rest for 5 minutes before serving to allow the juices to redistribute.

The result is a dish with a delightfully crispy exterior and tender, flavorful meat inside. Serve these Parmesan crusted chicken legs with a side of roasted vegetables or over a bed of arugula for a light, refreshing contrast.

Chicken Legs with Mushroom Sauce

Every time I think about comfort food, my mind immediately goes to this Chicken Legs with Mushroom Sauce recipe. It’s a dish that reminds me of family dinners during the fall, where the aroma of mushrooms and herbs would fill the entire house, making everyone’s mouth water in anticipation.

Ingredients

• 4 chicken legs, skin-on and bone-in
• 2 cups cremini mushrooms, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup dry white wine
• 2 tbsp clarified butter
• 1 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup chicken stock, low-sodium

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken legs later.
2. Season the chicken legs evenly with sea salt and freshly ground black pepper, ensuring every piece is well-coated for maximum flavor.
3. In a large skillet over medium-high heat, melt the clarified butter until it’s shimmering but not smoking, about 1 minute.
4. Place the chicken legs in the skillet, skin-side down, and sear until the skin is golden brown and crispy, approximately 5 minutes per side. Tip: Avoid moving the chicken too soon to get that perfect sear.
5. Transfer the seared chicken legs to a baking dish and bake in the preheated oven for 25 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the chicken bakes, in the same skillet, add the thinly sliced cremini mushrooms and sauté over medium heat until they’re soft and have released their moisture, about 5 minutes.
7. Sprinkle the flour over the mushrooms, stirring constantly to coat evenly, and cook for 1 minute to remove the raw flour taste.
8. Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom, and let it reduce by half, about 2 minutes.
9. Pour in the chicken stock and bring the mixture to a simmer, allowing it to thicken slightly, about 3 minutes. Tip: For a smoother sauce, strain it before adding the cream.
10. Stir in the heavy cream and fresh thyme leaves, simmering for an additional 2 minutes until the sauce is velvety and coats the back of a spoon.
11. Remove the chicken legs from the oven and let them rest for 5 minutes before serving. Tip: Resting the chicken ensures the juices redistribute, making the meat more tender.
12. Plate the chicken legs and generously spoon the mushroom sauce over the top, serving immediately.

Perfectly seared chicken legs smothered in a creamy mushroom sauce offer a delightful contrast of textures, from the crispy skin to the tender meat beneath. The sauce, rich with the earthy flavors of cremini mushrooms and a hint of thyme, elevates this dish to something truly special. Consider serving it over a bed of mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Curry Coconut Chicken Legs

Mmm, there’s something about the combination of curry and coconut that transports me straight to a tropical paradise, even on the busiest of weeknights. This Curry Coconut Chicken Legs recipe is my go-to when I crave something exotic yet comforting, and I’m excited to share it with you. The aroma alone is enough to make your mouth water!

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1 tbsp clarified butter
• 1 cup full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 lime, juiced
• 1/2 cup cilantro leaves, loosely packed

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken legs to perfection.
2. In a large oven-safe skillet, heat the clarified butter over medium-high heat until it shimmers, about 1 minute.
3. Season the chicken legs generously with salt and sear them skin-side down in the skillet for 5 minutes, or until the skin is golden and crispy. Flip and sear the other side for 3 minutes. Tip: Don’t overcrowd the skillet to ensure each piece gets perfectly crispy.
4. Remove the chicken legs from the skillet and set aside. In the same skillet, whisk together the coconut milk, red curry paste, fish sauce, and palm sugar until smooth.
5. Return the chicken legs to the skillet, skin-side up, and spoon some of the sauce over them. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Remove from the oven and let rest for 5 minutes. Drizzle with lime juice and sprinkle with cilantro leaves before serving. Tip: Letting the chicken rest allows the juices to redistribute, ensuring moist meat.

Golden and glistening, these Curry Coconut Chicken Legs are a feast for the senses. The meat is succulent, falling off the bone, while the sauce is a perfect balance of spicy, sweet, and tangy. Serve it over steamed jasmine rice or with a side of roasted vegetables for a complete meal that’s sure to impress.

Rosemary Garlic Chicken Legs

Delightfully aromatic and irresistibly juicy, these Rosemary Garlic Chicken Legs have become a staple in my kitchen, especially when I’m craving something that feels both gourmet and comforting. There’s something about the way the rosemary infuses the chicken with its piney fragrance, while the garlic adds a punch of flavor that’s hard to resist.

Ingredients

• 4 pasture-raised chicken legs
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup chicken stock

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. In a small bowl, combine the extra virgin olive oil, minced garlic, finely chopped rosemary, sea salt, and freshly ground black pepper to create a marinade.
3. Pat the pasture-raised chicken legs dry with paper towels to ensure the marinade adheres well.
4. Generously coat each chicken leg with the marinade, making sure to get under the skin for maximum flavor.
5. Place the chicken legs in a roasting pan and pour the chicken stock around them to keep the meat moist during cooking.
6. Roast in the preheated oven for 45 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Just out of the oven, these chicken legs boast a crispy skin that gives way to tender, flavorful meat. Serve them atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s sure to impress.

Chicken Legs Adobo

Yesterday, I found myself craving something deeply flavorful yet comforting, and that’s when Chicken Legs Adobo came to mind. It’s a dish that reminds me of family gatherings, where the aroma alone could bring everyone to the table.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 tbsp whole black peppercorns
• 5 garlic cloves, thinly sliced
• 2 bay leaves
• 1 cup chicken stock, homemade preferred
• 1 tbsp clarified butter

Instructions

1. In a large bowl, combine the chicken legs, apple cider vinegar, soy sauce, black peppercorns, garlic, and bay leaves. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. Heat clarified butter in a heavy-bottomed skillet over medium-high heat until shimmering. Remove chicken from marinade, reserving the liquid, and sear until golden brown, about 4 minutes per side.
3. Pour the reserved marinade and chicken stock into the skillet, bringing to a boil. Reduce heat to low, cover, and simmer for 35 minutes, or until chicken is tender and cooked through.
4. Uncover the skillet, increase heat to medium, and reduce the sauce until thickened, about 10 minutes, stirring occasionally to prevent sticking.
5. For a glossy finish, baste the chicken with the reduced sauce during the last 5 minutes of cooking.

Finally, the Chicken Legs Adobo presents a perfect balance of tangy and savory, with the meat falling off the bone. Serve it over steamed jasmine rice or with a side of pickled vegetables to cut through the richness.

Smoky Paprika Chicken Legs

There’s something about the smoky aroma of paprika that instantly transports me back to summer barbecues at my grandma’s house. Today, I’m sharing my take on Smoky Paprika Chicken Legs, a dish that’s become a staple in my kitchen for its bold flavors and simplicity.

Ingredients

• 4 pasture-raised chicken legs
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper until well combined.
3. Pat the chicken legs dry with paper towels to ensure the spice rub adheres properly.
4. Rub the chicken legs evenly with the olive oil, then sprinkle the spice mixture over them, making sure to coat all sides.
5. Place the chicken legs on the prepared baking sheet and drizzle with apple cider vinegar for a subtle tang.
6. Bake in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Kick back and enjoy the deep, smoky flavors of these chicken legs, perfectly balanced with a hint of acidity from the vinegar. Serve them alongside a crisp salad or roasted vegetables for a complete meal that’s sure to impress.

Balsamic Glazed Chicken Legs

Perfectly balancing sweetness and tang, these balsamic glazed chicken legs have become a staple in my kitchen, especially when I’m craving something effortlessly elegant yet deeply comforting. I remember the first time I experimented with this glaze; the kitchen smelled like a gourmet bistro, and the chicken turned out so juicy, it’s been a requested dish at every family gathering since.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1/4 cup high-quality balsamic vinegar
• 2 tbsp raw honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, finely minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small saucepan over medium heat, combine balsamic vinegar, honey, Dijon mustard, minced garlic, and rosemary. Simmer for 5 minutes until the mixture thickens slightly, stirring occasionally to prevent burning.
3. Season the chicken legs evenly with sea salt and black pepper, ensuring both sides are covered.
4. Heat olive oil in a large skillet over medium-high heat. Sear the chicken legs for 3-4 minutes per side until golden brown, which locks in the juices.
5. Transfer the seared chicken legs to the prepared baking sheet. Generously brush each piece with the balsamic glaze, reserving some for serving.
6. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C), brushing with additional glaze halfway through.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum flavor and tenderness.

Amazingly, the glaze caramelizes into a sticky, sweet crust that contrasts beautifully with the tender, juicy meat beneath. Serve these chicken legs over a bed of creamy polenta or alongside roasted vegetables for a meal that feels both rustic and refined.

Chicken Legs with Creamy Spinach

Zesty flavors and comforting textures come together in this dish that’s become a weeknight staple in my kitchen. There’s something about the combination of tender chicken legs and creamy spinach that feels both indulgent and wholesome, perfect for those evenings when you crave something satisfying yet straightforward.

Ingredients

• 4 chicken legs, skin-on
• 2 tbsp clarified butter
• 1 cup heavy cream
• 3 cups fresh spinach, tightly packed
• 1/2 cup chicken stock
• 2 cloves garlic, minced
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken legs to perfection.
2. Season the chicken legs generously with salt and pepper on all sides, ensuring every bite is flavorful.
3. In a large oven-safe skillet, heat the clarified butter over medium-high heat until it shimmers, indicating it’s ready for searing.
4. Place the chicken legs in the skillet skin-side down, searing for 4-5 minutes until the skin is golden brown and crispy. Flip and sear the other side for an additional 3 minutes.
5. Remove the chicken legs from the skillet and set aside on a plate. Tip: The skillet will have delicious browned bits; these are key for building flavor in the sauce.
6. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
7. Pour in the chicken stock to deglaze the skillet, scraping up the browned bits with a wooden spoon to incorporate them into the sauce.
8. Add the fresh spinach and cook until just wilted, about 2 minutes. The spinach will reduce significantly in volume.
9. Stir in the heavy cream and freshly grated nutmeg, bringing the mixture to a gentle simmer. Let it cook for 2 minutes to thicken slightly.
10. Return the chicken legs to the skillet, nestling them into the creamy spinach sauce. Transfer the skillet to the preheated oven.
11. Bake for 20-25 minutes, or until the chicken legs reach an internal temperature of 165°F (74°C) when tested with a meat thermometer.
12. Remove from the oven and let rest for 5 minutes before serving. Tip: This allows the juices to redistribute, ensuring moist chicken.

Buttery and rich, the creamy spinach clings to the succulent chicken legs, creating a dish that’s as visually appealing as it is delicious. Serve it over a bed of fluffy mashed potatoes or with crusty bread to soak up every last drop of the sauce for an unforgettable meal.

Asian Style Sticky Chicken Legs

Remember those nights when you crave something sweet, savory, and utterly comforting? That’s exactly how I felt when I first whipped up these Asian Style Sticky Chicken Legs. The aroma alone took me back to my first trip to Bangkok, where street food became my love language.

Ingredients

• 6 pasture-raised chicken legs, skin-on
• 1/4 cup dark soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp freshly grated ginger
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 tbsp sesame oil
• 1/4 cup water
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the dark soy sauce, honey, rice vinegar, grated ginger, minced garlic, and crushed red pepper flakes until well combined.
3. Place the chicken legs on the prepared baking sheet and brush them generously with the sauce mixture, reserving half for later.
4. Bake the chicken legs for 25 minutes, then flip them and brush with the remaining sauce. Continue baking for another 20 minutes, or until the internal temperature reaches 165°F (74°C).
5. While the chicken bakes, heat the sesame oil in a small saucepan over medium heat. Add the reserved sauce and water, simmering for 5 minutes until slightly thickened.
6. Once the chicken is done, drizzle with the thickened sauce and sprinkle with toasted sesame seeds and sliced green onions.

Velvety and rich, these chicken legs boast a perfect balance of sweet and spicy, with a sticky glaze that clings to every bite. Serve them over a bed of steamed jasmine rice or with a side of crisp, pickled vegetables for a contrast in textures.

Chicken Legs with Sweet Potato Mash

Delightfully simple yet packed with flavor, this Chicken Legs with Sweet Potato Mash recipe is a weeknight hero in my kitchen. I remember the first time I whipped this up; the aroma alone had my family gathered around the stove, eager for a taste.

Ingredients

• 4 pasture-raised chicken legs
• 2 cups organic sweet potatoes, peeled and cubed
• 3 tbsp clarified butter
• 1 cup whole milk
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Season the chicken legs evenly with sea salt and black pepper, ensuring every piece is well-coated for maximum flavor.
3. In a large oven-safe skillet, heat 2 tbsp of clarified butter over medium-high heat until shimmering but not smoking.
4. Place the chicken legs skin-side down in the skillet, searing for 4-5 minutes until golden brown. Flip and sear the other side for an additional 3 minutes. Tip: Resist the urge to move the chicken too soon; a good sear requires patience.
5. Transfer the skillet to the preheated oven and roast for 25 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the chicken roasts, boil the sweet potatoes in salted water for 15 minutes, or until fork-tender. Drain well.
7. Mash the sweet potatoes with the remaining 1 tbsp of clarified butter, whole milk, and minced garlic until smooth. Season with a pinch of sea salt to taste. Tip: For extra creaminess, warm the milk before adding it to the potatoes.
8. Fold in the chopped rosemary for a fragrant finish. Tip: Fresh herbs make all the difference here, so don’t skip them.

The chicken legs emerge juicy with a crispy skin, perfectly complemented by the velvety sweet potato mash. Serve this dish on a warm platter, garnished with a sprig of rosemary for a touch of elegance.

Herbed Chicken Legs with Lemon Sauce

Perfectly golden and bursting with flavor, these herbed chicken legs with lemon sauce have become a staple in my kitchen, especially when I’m craving something that feels both gourmet and comforting. I remember the first time I tried this recipe; the aroma of herbs and citrus filled my kitchen, promising a meal that was anything but ordinary.

Ingredients

• 4 pasture-raised chicken legs
• 2 tbsp extra virgin olive oil
• 1 tbsp clarified butter
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1/2 cup chicken stock
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. Season the chicken legs generously with salt and pepper on all sides for a flavorful crust.
3. Heat olive oil and clarified butter in a large oven-safe skillet over medium-high heat until the butter is frothy.
4. Add the chicken legs skin-side down, searing for 4-5 minutes until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
5. Flip the chicken legs and add minced garlic, rosemary, and thyme to the skillet, sautéing for 1 minute until fragrant.
6. Pour in chicken stock and lemon juice, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. Remove from the oven and sprinkle with lemon zest before serving. Tip: Let the chicken rest for 5 minutes to allow the juices to redistribute.

Buttery and tender, the chicken legs are beautifully complemented by the bright, tangy lemon sauce. Serve them over a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Conclusion

Whether you’re pressed for time or simply craving something delicious, our roundup of 20 easy chicken leg recipes is your weeknight dinner hero. From savory to sweet, there’s a dish for every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos