Crispy Baked Chicken Legs Recipe: Easy Oven and Air Fryer Method

There is something deeply comforting about a plate of golden, crispy chicken legs fresh from the oven. This recipe for coxa de frango assada delivers exactly that: tender, juicy meat inside and a beautifully crackled, savory skin outside. Whether you are cooking for a weeknight dinner or a relaxed weekend meal, this dish is simple enough for beginners yet impressive enough for guests. With just a handful of pantry staples and a hot oven or air fryer, you can achieve restaurant-quality results at home. The secret lies in drying the chicken well, seasoning generously, and giving it enough time to roast so the skin renders and crisps. Serve these chicken legs alongside roasted potatoes, a fresh green salad, or steamed rice for a complete meal that everyone will love.

Crispy Baked Chicken Drumsticks and Thighs

This version combines drumsticks and thighs on a single tray for a hearty, family-style meal. The chicken roasts at a high temperature so the skin turns deeply golden while the meat stays succulent. Rustic potatoes soak up the flavorful pan juices, making this a true one-pan dinner. If you prefer, you can swap the potatoes for carrots, sweet potatoes, or onions depending on what you have on hand.

• 4 chicken drumsticks
• 4 chicken thighs, bone-in and skin-on
• 2 pounds rustic potatoes, cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon coarse salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 lemon, cut into wedges (optional)

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
2. Pat the chicken pieces completely dry with paper towels. This step is essential for crispy skin.
3. In a small bowl, mix the salt, pepper, paprika, garlic powder, and oregano.
4. Toss the potatoes with one tablespoon of olive oil and a pinch of the seasoning blend. Spread them on the baking sheet.
5. Rub the remaining olive oil over the chicken and coat each piece generously with the seasoning mixture.
6. Arrange the chicken skin-side up among the potatoes, leaving a little space between pieces.
7. Roast for 40 to 45 minutes, until the skin is golden and crisp and the internal temperature reaches 165°F (74°C).
8. Optional: broil for the final 2 to 3 minutes for extra crunch, watching carefully to avoid burning.
9. Rest for 5 minutes, squeeze lemon over the top if desired, and serve hot.

Quick and Crispy Chicken Legs Recipe

This streamlined version focuses on the chicken itself, with a simple seasoning that lets the natural flavor shine. It works beautifully in both a conventional oven and an air fryer, so you can choose whichever suits your kitchen. The key is consistent heat and a dry surface on the skin before cooking. These chicken legs are perfect with a squeeze of fresh lemon and a sprinkle of chopped parsley.

• 6 chicken legs (drumsticks), about 2 pounds
• 2 tablespoons olive oil or melted butter
• 1 1/2 teaspoons fine salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

1. Pat the chicken legs dry thoroughly with paper towels and let them sit at room temperature for 15 minutes.
2. Preheat the oven to 400°F (200°C) or the air fryer to 380°F (190°C).
3. Combine the salt, pepper, paprika, garlic powder, and onion powder in a small dish.
4. Brush the chicken legs with olive oil, then rub the seasoning blend evenly over all sides.
5. For the oven: place the legs on a wire rack set over a baking sheet and roast for 35 to 40 minutes, turning once halfway through.
6. For the air fryer: arrange the legs in a single layer in the basket and cook for 22 to 26 minutes, flipping once, until golden and cooked through.
7. Confirm the internal temperature reaches 165°F (74°C) before removing from the heat.
8. Let the chicken rest for 5 minutes, then garnish with parsley and serve with lemon wedges.

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