Roasted Whole Chicken Legs


I must admit it’s taken me awhile to get comfortable cooking bone in chicken.  I have no idea why but I’m really glad I ventured down this avenue.  First of all it’s insanely easy and secondly the bones help keep the chicken from drying out.  (Nice avoidance of the word moist there.)  I started by roasting whole chickens in the crockpot and have moved on to the oven.  Roasting a whole bird is a great option especially when roasting in on a pile of vegetables.. a one pan dish.  But it takes more than an hour and these days I’ve been keeping my cooking time (minus the crockpot usage) to under an hour.  So I’ve been roasting bone in chicken thighs, whole chicken legs, and chicken breasts.  Of course I prefer the dark meat.  I try to change it up but inevitably I always go back.  So here’s the simplest recipe to roast whole chicken legs.  You can use thighs or breast if you prefer.

Roasted Whole Chicken Legs

Yield: serves 4

Roasted Whole Chicken Legs

My simple, easy, and tasty method to cooking whole chicken legs!


  • 4 whole chicken legs
  • s&p
  • smoked paprika
  • oregano
  • garlic powder


  1. Preheat oven to 375.
  2. Cover a large pan with a lip in foil. Lightly coat with oil so the chicken doesn't stick. Then lay the chicken down without overlapping. Season both sides generously with all the seasonings. When you are finished you want the skin side facing up.
  3. Bake for 45 minutes or until the chicken reaches a temperature of 165 degrees.
  4. And that's it!


Feel free to use whatever spices you prefer. Italian seasoning, a chicken seasoning mixture, Greek seasoning, curry, ect.. The possibilities are quite few!


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