Easy Chicken Legs and Thighs


Learn how to make effortless and budget-friendly baked chicken legs with our easy recipe. Baking chicken legs is a perfect solution for a quick weeknight meal. Unlike cooking a whole chicken, baking chicken legs is practical and simple.

The hindquarter cut, which consists of a thigh and a drumstick, is the darker meat on the chicken and is joined together. These meaty, moist, and versatile chicken legs are a great value, and one leg per person is a good serving size.

If you want to reduce the fat and calories in your meal, you can easily remove the skin by baking the chicken legs with the skin on for moisture.

To remove the skin, start at the thigh end and use kitchen shears or a knife to snip it off.


6-8 chicken thighs or legs

1/2 cup light brown sugar

1 package dry Italian dressing mix


Preheat the oven to 350°F (175°C).

Line a baking dish with aluminum foil or parchment paper.

In a small bowl, mix together the light brown sugar and dry Italian dressing mix.

Pat the chicken thighs or legs dry with paper towels and place them in the prepared baking dish.

Sprinkle the brown sugar and Italian dressing mix evenly over the chicken.

Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

Serve hot and enjoy!

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