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Baked Greek Chicken Legs are delicious, tender, and full of flavor – roasted to perfection right from the oven!
I’m using the method a yiayia (Greek for Grandma) at my church taught me years ago – it’s my go-to for effortless tender, juicy chicken legs with a fabulous crunch and the most amazing lemon, garlic, and oregano flavor!
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I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Greek Chicken Drumsticks Recipe
The combination of oregano, lemon, olive oil, and tons of garlic – it just goes so well with delicious, crunchy chicken.
We’ve been eating a lot of chicken thighs and drumsticks lately (they are so economical and easy!), and I wanted to make a good riff off a Whole Roasted Grecian Chicken – but with drumsticks!
These drumsticks are incredibly delicious, super easy, and a great dinner party meal since they aren’t fussy and are inexpensive for a group!
Baked Chicken Drumsticks Recipe ingredients
To make this recipe, we will need the following ingredients:
- 4 lb Chicken Drumsticks: The main protein, drumsticks are flavorful, juicy, and great for absorbing marinades. The dark meat remains tender and juicy after baking.
- 2 tbsp Olive Oil: Adds moisture and helps the drumsticks crisp up during baking. It also helps the seasonings adhere to the chicken.
- 1 tbsp Sea Salt: Enhances the flavor of the chicken and the other ingredients, helping to bring out their natural flavors. Sea salt has a cleaner, more subtle taste than table salt.
- 2 tbsp Lemon Juice: Brings a bright, tangy acidity that complements the richness of the chicken and helps tenderize the meat. It also adds a classic Mediterranean flavor.
- 2 tbsp Greek Oregano: Provides an earthy, slightly bitter, and aromatic flavor typical in Greek cuisine. It’s a key herb that brings authenticity to the dish.
- 1 tbsp Sage: Adds a warm, slightly peppery and earthy flavor, providing depth and complexity to the herb blend.
- 1 tbsp Basil: Contributes a sweet, fragrant flavor with hints of pepper and mint, balancing the more intense herbs like oregano and sage.
- 2 tbsp Garlic Powder: Adds a savory, robust flavor that complements the lemon and herbs, enhancing the overall taste of the chicken.
- 2 tbsp Onion Powder: Provides a mild, sweet, and savory flavor that blends well with garlic and herbs, adding depth to the seasoning mix.
How to make Chicken Drumsticks in the Oven
- Preheat. Preheat oven to 350 degrees.
- Marinate. Thoroughly pat chicken dry with a paper towel. In a small bowl, mix together spices, salt, and chicken. Coat chicken in oil and spice mix then add lemon juice and toss to coat. Let chicken marinate 30 minutes to overnight in the fridge.
- Bake. Add chicken to oven on a cooling rack sitting atop a baking sheet or in a small dish with a rim. Cook chicken for 20 minutes, then flip and turn the temperature up to 400 degrees. Cook an additional 20-25 minutes rotating every 10 minutes until chicken is 165 degrees F.
- Check doneness. When chicken is ready, fat will be rendered, and skin will be crispy. If it needs a bit more crunch, turn on broiler and broil for two minutes on each side to give a little extra crunch to chicken skin.
- Enjoy! Serve immediately.
Homemade Greek Seasoning
If you want to make an even more flavorful Greek herb seasoning mix, try our suggestion below:
- 2 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp dried parsley
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried dill (optional for extra flavor)
Use 1-2 tablespoons of this Greek Seasoning on fish, pork, beef, chicken, and vegetables! It’s also great as an extra kick in tzatziki.
Tips for Chicken Drumsticks in Oven
- Marinate for Maximum Flavor: Marinating allows the chicken to absorb the flavors of the lemon, herbs, and garlic. Marinate the chicken for at least 2 hours or overnight in the fridge to intensify the Greek flavors.
- Pat the Chicken Dry: Drying the chicken helps the skin get crispy while baking. After marinating, pat the chicken dry with paper towels before baking to ensure crisp skin.
- Use Bone-In, Skin-On Chicken Legs: Bone-in, skin-on legs retain more moisture and flavor during baking. The skin will crisp up while the bone helps keep the meat juicy.
- Preheat the Oven: Preheating ensures the chicken starts cooking immediately and helps crisp the skin. Preheat the oven to 400°F (200°C) before placing the chicken inside for even cooking.
- Elevate the Chicken on a Rack: Elevating the chicken on a wire rack allows air to circulate around the legs, promoting even cooking and crisping. Place a wire rack on top of a baking sheet to catch any drippings.
- Cook at High Heat: High heat helps crisp the skin while ensuring the meat stays juicy. Bake at 400°F (200°C) for 35-45 minutes. If the skin isn’t crispy enough, finish with a few minutes under the broiler.
- Baste with the Marinade: Basting keeps the chicken moist and flavorful throughout cooking. Baste the chicken with the reserved marinade a couple of times during baking, especially midway through.
- Don’t Overcrowd the Pan: Overcrowding leads to steam, which can prevent the chicken from crisping. Space the chicken legs apart so air can circulate, ensuring even cooking and crispy skin.
- Check for Doneness: Ensuring the chicken is cooked through while remaining juicy is key. Use a meat thermometer to check the internal temperature. Chicken legs should reach 165°F (74°C) in the thickest part.
- Let It Rest: Resting allows the juices to redistribute, keeping the chicken moist. Let the chicken rest for 5 minutes after baking before serving.
- Add Lemon Slices During Cooking: Adding lemon slices while baking enhances the bright, citrusy flavor. Place thin slices of lemon on top of or around the chicken legs to infuse more lemon flavor and for a beautiful presentation.
- Finish with Fresh Herbs: Fresh herbs add a vibrant pop of flavor and color. Sprinkle freshly chopped oregano or parsley on the chicken just before serving for a fresh, aromatic touch.
What to serve with Greek Roasted Chicken Drumsticks
Greek chicken legs pair perfectly with tons of side dishes – from the Mediterranean to American dishes!
The hearty chicken and bright, herb flavors go wonderfully with Greek classics like Plaki beans or tzatziki – but are also delicious with zhoug sauce, alongside spaetzle, or a simple wild rice pilaf, too.
How to store Oven Roasted Chicken Legs
To store oven-roasted chicken legs, allow them to cool completely before placing them in an airtight container or wrapping tightly in aluminum foil or plastic wrap. Store them in the refrigerator for up to 4 days. For longer storage, freeze the chicken legs in a freezer-safe container or bag for up to 3 months. When freezing, place parchment paper between layers to prevent sticking. Reheat in the oven or microwave to maintain their crispy exterior and juicy texture.
Roasted Chicken Drumsticks FAQs
Ideally, marinate the chicken for at least 2 hours. For the best flavor, marinate overnight in the refrigerator. This allows the lemon, garlic, and herbs to fully penetrate the chicken.
I like to use a two step process – start at 350 degrees, then after a lot of the chicken’s fat has rendered, bake the chicken at 400°F (200°C). This high heat helps crisp the skin while keeping the meat juicy.
Bake for 35-45 minutes, depending on the size of the chicken legs. Make sure the internal temperature reaches 165°F (74°C).
Dried or fresh herbs can be used. Use twice the amount of fresh herbs compared to dried herbs, as dried herbs are more concentrated in flavor.
Yes! Adding potatoes, bell peppers, onions, or zucchini around the chicken can soak up the juices and make a delicious side dish. Just be sure not to overcrowd the pan.
Marinating the chicken beforehand helps keep it moist. Also, baking at high heat and not overcooking is key. Letting the chicken rest for 5 minutes after baking allows the juices to redistribute.
Yes, you can freeze the chicken in the marinade. Freeze for up to 3 months and thaw in the fridge before cooking. This allows the chicken to absorb the marinade as it thaws.
Yes, you can cook them in an air fryer. Cook at 375°F (190°C) for 20-25 minutes, flipping halfway through. Make sure the internal temperature still reaches 165°F (74°C).
This recipe can be made a few different ways – you can bake in a shallow dish with the olive oil marinade, or on a wire rack over a baking sheet after marinating.
Baking Over a Wire Rack
Reasons to bake over wire rack: Promotes even cooking by allowing air to circulate around the chicken legs, resulting in crispy skin all over.
Excess fat and juices drip off, making the chicken less greasy and helping the skin crisp up.
Prevents the chicken from sitting in its own juices, which can cause steaming instead of roasting.
When to Use: If you’re aiming for extra crispy skin on your chicken legs.
Baking in Olive Oil
Reasons to bake in olive oil: The chicken absorbs some of the olive oil, which keeps it moist and juicy.
The olive oil helps the seasoning stick and adds a rich flavor.
Can result in crisp skin where the oil directly contacts the chicken, but the bottom may not get as crispy as when using a wire rack.
If you’re looking for moist and flavorful chicken with slightly crispy skin and prefer a richer taste from the oil.
Best Option:
Combine both methods for the best results: Lightly coat the chicken legs with olive oil and place them on a wire rack over a baking sheet. This ensures both juicy, flavorful meat and crispy skin.
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Oven Roasted Chicken Legs
Equipment
Ingredients
- 4 lb chicken drumsticks
- 2 tbsp olive oil
- 1 tbsp sea salt
- 2 tbsp lemon juice
- 2 tbsp greek oregano
- 1 tbsp sage
- 1 tbsp basil
- 2 tbsp garlic powder
- 2 tbsp onion powder
Instructions
- Preheat oven to 350 degrees.
- Thoroughly pat chicken dry with a paper towel.
- In a small bowl, mix together spices, salt, and chicken.
- Coat chicken in oil and spice mix then add lemon juice and toss to coat.
- Let chicken marinate 30 minutes to overnight in the fridge.
- Add chicken to oven on a cooling rack sitting atop a baking sheet – or a shallow baking dish with a rim. If cooking in a dish, you can cook in some of the marinade. If baking on a wire rack, discard marinade.
- Cook chicken for 20 minutes, then flip and turn the temperature up to 400 degrees. Cook an additional 20-25 minutes rotating every 10 minutes.
- When chicken is ready, fat will be rendered, and skin will be crispy. If it needs a bit more crunch, turn on broiler and broil for two minutes on each side to give a little extra crunch to chicken skin.
- Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lot of sodium it seems like …. Will be reducing that to about Half recipe looks Great maybe Double the lemon juice It’s Greek to me. Thanks asking it today
Definitely adjust for your taste!
If defrosting from the freezer should the marinade be used before or after it’s thawed? Also, is there a substitute for the cooling rack? I don’t have one Thank you!
You can start marinating it while it is still frozen but the marinade wont soak in until it is softened.