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Homemade Oven Baked Chicken Legs photo

Oven Baked Chicken Legs

Juicy, savory baked chicken legs with a sticky soy‑garlic glaze.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12 servings

Equipment

  • Oven
  • Large baking sheet
  • Parchment paper (optional)
  • Mixing Bowl
  • Whisk or fork
  • Meat Thermometer

Ingredients
  

  • 2 pounds chicken legs skin on
  • 2 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons honey or maple syrup
  • 5 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a mixing bowl, whisk together the olive oil, soy sauce, oyster sauce, honey (or maple syrup), minced garlic, salt, and black pepper until combined.
  • Place the chicken legs in the bowl or a large container and toss thoroughly in the marinade so each piece is coated.
  • Arrange the coated chicken legs on the prepared baking sheet in a single layer, skin side up.
  • Bake for 35 minutes, then check the internal temperature with a meat thermometer; it should reach at least 175°F (79°C) and up to 195°F (91°C) for very tender meat.
  • If you want crispier skin, broil on high for the final 2–3 minutes while watching closely to prevent burning.
  • Remove the chicken from the oven and let rest for 5 minutes before serving.

Notes

  • Cook to 175°F–185°F for best texture.
  • Extra heat (up to 195°F) breaks down collagen for more tender meat.
  • Let the chicken rest 5 minutes before serving.
  • Use a meat thermometer to ensure doneness.
  • Broil 2–3 minutes for crispier skin if desired.