• How To Roast Chicken Legs and Thighs


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How To Roast Chicken Legs and Thighs


Skin-on, bone-in chicken legs or thighs; or combination of both
Salt and Pepper
Optional: Garlic cloves, butter, fresh herbs

Note on serving sizes: Buy about 8 ounces of bone-in meat per person, which should leave 4 to 5 ounces of meat per serving. For four people, purchase about 32 ounces of chicken.


Preheat oven to 450 degrees F.

With paper towels, dry off the chicken pieces on all sides.

Place chicken in a large baking dish, making sure they have a little bit of space in between them.

Season the chicken with salt and pepper very well until the skin is evenly seasoned.

Bake for 45 – 55 minutes until skin is crispy and golden.

Ladle the juices over the chicken.

Serve with Dijon mustard on the side, if desired.

Optional: Prior to baking, place a few garlic cloves under the skin of the chicken. Alternatively, place a 1/2 tablespoon of butter and some freshly chopped herbs under the skin. Make sure the chicken skin is repositioned snugly over the garlic cloves or butter and herbs.

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