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Crispy Herb Baked Chicken Legs

Crispy herb baked chicken legs with golden parmesan crust and lemon.
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These chicken legs feature a shatteringly crisp parmesan and herb crust with juicy, tender meat inside. It's a simple, satisfying comfort food that's perfect for busy weeknights or casual dinners. The recipe requires minimal hands-on time for maximum flavor.

Ingredients

Scale
  • 3 pounds chicken legs (drumsticks), skin-on, bone-in
  • 3 tablespoons olive oil, divided
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil. A wire rack on the sheet is optional for extra crispiness.
  2. In a shallow bowl, combine panko, parmesan, herbs, garlic, paprika, salt, and pepper. Drizzle in 2 tablespoons of olive oil and mix until the mixture resembles wet sand.
  3. Pat the chicken legs completely dry with paper towels. This is crucial for a crispy crust.
  4. Lightly drizzle the chicken legs with the remaining 1 tablespoon of olive oil. Firmly press and roll each leg in the panko mixture, coating all sides. Place on the prepared baking sheet, not touching.
  5. Bake for 40-50 minutes, or until the coating is deeply golden brown and the internal temperature of the chicken reaches 175°F.
  6. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

For gluten-free, use gluten-free panko. For dairy-free, omit parmesan and add extra herbs or nutritional yeast. Ensure chicken is dry before coating to prevent a soggy crust. Do not overcrowd the pan.

Nutrition

Find it online: https://www.stacksipsnack.com/crispy-herb-baked-chicken-legs/