Kid-Friendly Baked Chicken Legs

This recipe is a simple way to cook our pastured chicken legs on a weeknight that the whole family will enjoy. Even picky kiddos will go for this!

Servings: 4–6

Prep time: 10 minutes

Cook time: 35-45 minutes

Ingredients:

• 8–10 pastured chicken legs (a.k.a. drumsticks)

• 3 tablespoons olive oil or avocado oil

• 2 teaspoons paprika

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano or thyme

• 1 teaspoon onion powder

• 1 teaspoon rosemary

• 1 teaspoon parsley

• 1/2 teaspoon ground mustard

• Optional: ½ teaspoon cayenne or chili powder for heat

• **note: use as many of these spices as you have but no need to make an extra trip to the store for the one's you don't. It'll taste great even if a couple of these are missing!

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and a drying rack if you have one.

2. Pat the chicken dry. This is the secret to crispy skin! Use paper towels to thoroughly dry the pastured chicken legs. Remove any excess moisture.

3. Make the seasoning rub. In a small bowl, mix all the spices.

4. Place the chicken in a large bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle the seasoning mix all over the legs and rub it in well.

5. Arrange on the pan. Lay the chicken legs in a single layer on the prepared baking sheet, leaving space between each piece so they crisp instead of steam.

6. Bake. Place in the oven and bake for 35-45 minutes, flipping halfway through. The legs are done when the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Dark meat breaks down and gets more tender as it approaches 185°F, so don't be afraid to leave them in a few extra minutes.

7. Rest and serve. Let the chicken rest for 5 minutes before serving.

Serving suggestions: Pair with roasted vegetables, a big green salad, garlic mashed potatoes, or creamy coleslaw.

Pro Tips from the Farm

• Don’t crowd the pan — Airflow is key for that irresistible crisp.

• Make it ahead — Season the chicken up to 24 hours in advance and keep it in the fridge for even better flavor.

• Temperature matters — Pastured chicken can cook a bit faster than conventional because of the leaner muscle from active birds. Use a meat thermometer if available to watch the temperature more closely.

  
  

This recipe proves that good food doesn’t need to be complicated. When you start with chicken that lived a healthy, natural life, the flavor shines through every time.

What’s your favorite way to cook chicken legs? Drop a comment below—I’d love to hear your twists on this recipe!

Happy cooking and thanks for supporting small farms and better poultry.