20 Delicious Chicken Leg and Thigh Recipes for Every Occasion

Chicken legs and thighs are the unsung heroes of the kitchen—juicy, flavorful, and perfect for everything from quick weeknight dinners to festive gatherings. Whether you’re craving crispy comfort food, a cozy seasonal dish, or something bold and new, we’ve got you covered. Dive into our roundup of 20 Delicious Chicken Leg and Thigh Recipes and discover your next favorite meal that’s sure to delight every palate!

Garlic Butter Chicken Legs and Thighs

Get ready to elevate your weeknight dinner with these irresistibly juicy Garlic Butter Chicken Legs and Thighs, smothered in a rich, herby butter that’s bursting with flavor.

Ingredients

• 4 chicken legs and thighs, skin-on
• 1/2 cup unsalted butter, melted
• 6 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the melted butter, minced garlic, rosemary, thyme, salt, black pepper, and paprika until well combined.
3. Place the chicken legs and thighs on the prepared baking sheet. Brush each piece generously with the garlic butter mixture, ensuring they’re fully coated.
4. Bake in the preheated oven for 45 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

The magic of this dish lies in the garlic butter marinade that not only tenderizes the chicken but also creates a crispy, flavorful skin that’s hard to resist.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Honey Mustard Baked Chicken Thighs

Get ready to fall in love with these Honey Mustard Baked Chicken Thighs, where sweet meets tangy in a dish that’s as easy to make as it is delicious.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, garlic powder, smoked paprika, salt, and black pepper until well combined.
3. Place the chicken thighs in the prepared baking dish and brush the honey mustard mixture evenly over each piece, making sure to get under the skin for maximum flavor.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy and golden brown.

The magic of this recipe lies in the double mustard hit, which adds depth and a slight crunch to the glaze, making every bite a perfect balance of flavors and textures.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Crispy Baked Chicken Legs with Paprika

Get ready to fall in love with these Crispy Baked Chicken Legs with Paprika, a dish that promises a perfect crunch with every bite, thanks to a clever baking technique.

Ingredients

• 4 chicken legs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
3. Pat the chicken legs dry with paper towels, then rub the spice mixture all over them, ensuring they’re evenly coated.
4. Place the chicken legs on the prepared baking sheet, making sure they’re not touching.
5. Bake at 400°F for 40 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F.

The magic of this recipe lies in the paprika’s smoky sweetness, which, when baked, creates an irresistibly crispy skin that’s packed with flavor.

Tip: For extra crispiness, let the chicken legs sit uncovered in the fridge for an hour before baking to dry out the skin slightly.

Slow Cooker Chicken Thighs with Mushrooms

There’s something incredibly comforting about coming home to the aroma of slow-cooked chicken thighs with mushrooms, a dish that promises tenderness and depth of flavor with minimal effort.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown. Transfer to a slow cooker.
2. In the same skillet, add mushrooms, onion, and garlic. Cook for 5 minutes until softened. Stir in dried thyme, salt, and black pepper.
3. Pour the vegetable mixture over the chicken in the slow cooker. Add chicken broth and soy sauce. Cover and cook on low for 6 hours.
4. In a small bowl, mix cornstarch and water until smooth. Stir into the slow cooker. Cover and cook on high for 15 minutes until the sauce thickens.

The magic of this recipe lies in the slow cooker’s ability to infuse the chicken with the earthy flavors of mushrooms and thyme, creating a dish that’s both hearty and elegantly simple.

Tip: For an extra layer of flavor, sprinkle freshly chopped parsley over the dish before serving.

Spicy Grilled Chicken Legs

Get ready to fire up the grill for these Spicy Grilled Chicken Legs, a dish that packs a punch with its bold flavors and juicy tenderness.

Ingredients

• 4 chicken legs
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a spice rub.
3. Pat the chicken legs dry with paper towels, then generously coat them with the spice rub, ensuring every part is covered.
4. Place the chicken legs on the grill and cook for about 25 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F.
5. In the last 5 minutes of grilling, brush the chicken legs with a mixture of 1 tablespoon honey and 1 tablespoon apple cider vinegar for a sweet and tangy glaze.

The magic of this recipe lies in the perfect balance of heat from the cayenne and the subtle sweetness of the honey glaze, creating a flavor that’s irresistibly complex.

Tip: Let the chicken rest for 5 minutes after grilling to lock in those juicy flavors.

Lemon Herb Roasted Chicken Thighs

There’s something incredibly comforting about the aroma of lemon and herbs wafting through your kitchen, and these Lemon Herb Roasted Chicken Thighs are no exception. Perfectly crispy on the outside and juicy on the inside, they’re a weeknight dinner hero.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon rosemary, 1 tablespoon thyme, 2 cloves minced garlic, the zest and juice of 1 lemon, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Place the chicken thighs on the prepared baking sheet and rub the herb mixture all over them, ensuring they’re well coated.
4. Bake for 35-40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F.

The magic of this recipe lies in the bright lemon zest cutting through the richness of the chicken, creating a dish that’s both vibrant and deeply satisfying.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

BBQ Chicken Legs with Homemade Sauce

Nothing says summer like BBQ chicken legs slathered in a homemade sauce that’s both sweet and tangy. This recipe is a crowd-pleaser that’ll have everyone reaching for seconds.

Ingredients

• 8 chicken legs
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a medium bowl, whisk together 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper to make the BBQ sauce.
3. Brush the chicken legs with 2 tbsp olive oil and place them on the grill. Cook for 5 minutes on each side.
4. Brush the chicken legs generously with the homemade BBQ sauce. Continue grilling, turning and basting every 5 minutes, until the chicken is cooked through and the sauce is sticky and caramelized, about 20 minutes total.
5. Remove from the grill and let rest for 5 minutes before serving.

The secret to these BBQ chicken legs is the homemade sauce’s perfect balance of sweetness and tang, with a smoky depth that store-bought versions just can’t match.

Tip: For an extra smoky flavor, add a dash of liquid smoke to the BBQ sauce before basting.

Chicken Thighs with Creamy Garlic Sauce

There’s something irresistibly comforting about chicken thighs smothered in a creamy garlic sauce—it’s a dish that promises to be both luxurious and surprisingly simple to make.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 tsp dried thyme
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes, then remove from the skillet.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Bring to a simmer, then stir in 1/2 tsp dried thyme and 1/4 cup grated Parmesan cheese until the sauce begins to thicken.
4. Return the chicken thighs to the skillet, skin-side up, and transfer to the oven. Bake for 20-25 minutes until the chicken is cooked through and the sauce is bubbly.

The magic of this dish lies in the crispy skin contrasting with the velvety sauce, making every bite a delightful experience.

Tip: For an extra layer of flavor, sprinkle a little extra Parmesan on top before serving.

Asian Glazed Chicken Legs

These Asian Glazed Chicken Legs are a perfect blend of sweet, savory, and tangy flavors, guaranteed to be a hit at any dinner table.

Ingredients

• 4 chicken legs
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon red pepper flakes
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 2 cloves minced garlic, 1 teaspoon grated ginger, 1/2 teaspoon red pepper flakes, 1 tablespoon rice vinegar, and 1 tablespoon brown sugar until well combined.
3. Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat. Add the chicken legs and sear until golden brown, about 3 minutes per side.
4. Pour the sauce over the chicken legs, turning to coat evenly. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the glaze is sticky and caramelized.
5. Garnish with 1 tablespoon sesame seeds and sliced green onions before serving.

The magic of this dish lies in the glossy, finger-licking glaze that coats each piece of chicken, offering a perfect balance of flavors with every bite.

Tip: For an extra crispy skin, broil the chicken legs for the last 2-3 minutes of cooking time.

Herbed Chicken Thighs with Potatoes

Nothing beats the comforting aroma of herbed chicken thighs roasting alongside golden potatoes—a simple yet satisfying meal that’s sure to please.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread the potatoes on a baking sheet in a single layer. Roast for 20 minutes, stirring halfway through, until they start to soften.
3. While the potatoes roast, mix the remaining 2 tbsp olive oil, rosemary, thyme, garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Rub this mixture all over the chicken thighs.
4. After the potatoes have roasted for 20 minutes, push them to the sides of the baking sheet and place the chicken thighs in the center. Return to the oven and bake for another 25 minutes, or until the chicken is cooked through and the skin is crispy.

The magic of this dish lies in the way the herbed oil infuses both the chicken and potatoes, creating layers of flavor in every bite.

Tip: For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking—just keep an eye on it to prevent burning.

Chicken Legs with Honey Soy Glaze

These Chicken Legs with Honey Soy Glaze are the perfect blend of sweet and savory, with a sticky glaze that’s irresistible. Ideal for a weeknight dinner that feels a bit special.

Ingredients

• 4 chicken legs (thigh and drumstick attached)
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with foil for easy cleanup.
2. In a small bowl, whisk together 1/4 cup honey, 1/4 cup soy sauce, 2 cloves minced garlic, 1 tablespoon olive oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon black pepper.
3. Place the chicken legs on the prepared baking sheet and brush half of the honey soy glaze over them, making sure to coat evenly.
4. Bake for 20 minutes, then brush with the remaining glaze. Continue baking for another 20-25 minutes, or until the chicken is cooked through and the glaze is sticky and caramelized.

The magic of this dish lies in the double glaze application, ensuring each bite is packed with flavor and the perfect amount of stickiness.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, watching closely to prevent burning.

Balsamic Chicken Thighs with Rosemary

These Balsamic Chicken Thighs with Rosemary are a perfect blend of tangy and herby flavors, making them a standout dish for any weeknight dinner.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the balsamic vinegar, olive oil, chopped rosemary, minced garlic, salt, black pepper, and honey.
3. Place the chicken thighs in a baking dish and pour the balsamic mixture over them, ensuring they’re evenly coated.
4. Bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy and caramelized.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

The magic of this dish lies in the caramelization of the balsamic glaze, which creates a beautifully sticky and flavorful crust on the chicken.

Tip: For an extra burst of flavor, garnish with a sprinkle of fresh rosemary before serving.

Jerk Chicken Legs with Mango Salsa

Spice up your dinner routine with these vibrant Jerk Chicken Legs topped with a sweet and tangy Mango Salsa, a perfect blend of heat and freshness.

Ingredients

• 4 chicken legs
• 2 tbsp jerk seasoning
• 1 tbsp olive oil
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• Salt to taste

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Rub the chicken legs with 2 tbsp jerk seasoning and 1 tbsp olive oil, ensuring they’re evenly coated.
3. Grill the chicken for 25-30 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F.
4. While the chicken cooks, combine the diced mango, 1/2 red bell pepper, 1/4 cup red onion, 1 tbsp lime juice, and 1/4 cup cilantro in a bowl. Add salt to taste and mix well.
5. Serve the grilled chicken legs topped with the mango salsa.

The contrast between the smoky, spicy chicken and the bright, fruity salsa creates a dance of flavors that’s irresistibly delicious.

Tip: For an extra kick, add a diced jalapeño to the mango salsa.

Chicken Thighs with Lemon Caper Sauce

These Chicken Thighs with Lemon Caper Sauce are a weeknight hero, offering a punch of flavor with minimal fuss. Perfect for when you want something a little special without the extra work.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tablespoons capers, drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter
• 1 teaspoon honey
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Season the chicken thighs with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove chicken and set aside.
3. In the same skillet, add garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
4. Stir in capers, lemon juice, and honey. Bring to a simmer, then return the chicken to the skillet, skin-side up.
5. Transfer the skillet to the oven and bake for 20 minutes, until the chicken is cooked through.
6. Remove from oven, stir in butter until melted, and sprinkle with parsley. Serve immediately.

The magic of this dish lies in the balance of tangy capers and lemon with the richness of the chicken, creating a sauce you’ll want to spoon over everything.

Tip: For an extra crispy skin, pat the chicken thighs dry with paper towels before seasoning.

Smoky Paprika Chicken Legs

Get ready to elevate your weeknight dinner with these Smoky Paprika Chicken Legs, a dish that’s as easy to make as it is packed with flavor.

Ingredients

• 4 chicken legs
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon onion powder.
3. Place the chicken legs on the prepared baking sheet and rub the spice mixture all over them, ensuring they’re evenly coated.
4. Bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy and golden.

The smoky paprika not only gives these chicken legs a beautiful color but also a depth of flavor that’s irresistibly good. Perfect for when you want something a little special without the fuss.

Tip: For an extra smoky flavor, try using a mix of sweet and hot smoked paprika.

Chicken Thighs with Olives and Tomatoes

There’s something irresistibly comforting about chicken thighs simmered with briny olives and sweet tomatoes—this one-pan wonder is a weeknight hero.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the cherry tomatoes, Kalamata olives, minced garlic, and 1 tsp dried oregano. Cook for 2 minutes, stirring occasionally.
4. Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the skillet. Return the chicken thighs to the skillet, skin-side up.
5. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through and the tomatoes have burst.

The magic of this dish lies in the contrast between the crispy chicken skin and the juicy, flavorful tomatoes and olives—it’s a Mediterranean-inspired meal that feels both rustic and refined.

Tip: For an extra layer of flavor, sprinkle a little feta cheese over the dish just before serving.

Maple Dijon Chicken Legs

These Maple Dijon Chicken Legs are a sweet and savory delight, perfect for a cozy dinner that feels a bit special without any fuss.

Ingredients

• 4 chicken legs
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Place the chicken legs on the prepared baking sheet and brush them generously with the maple Dijon mixture, ensuring they’re fully coated.
4. Bake for 35-40 minutes, brushing with the remaining sauce halfway through, until the chicken is golden and cooked through (internal temperature should reach 165°F).

The magic of this dish lies in the caramelized glaze that forms as the maple syrup reduces, creating a sticky, flavorful crust that’s irresistible.

Tip: For an extra layer of flavor, let the chicken marinate in the sauce for 30 minutes before baking.

Chicken Thighs with Spinach and Feta

Looking for a dish that combines juicy chicken with the creamy tang of feta and the freshness of spinach? These Chicken Thighs with Spinach and Feta are a weeknight winner.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 5 ounces fresh spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 400°F. Season the chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes.
3. Remove the chicken from the skillet. In the same skillet, add 2 cloves minced garlic and 1/4 teaspoon red pepper flakes, sautéing for 30 seconds until fragrant.
4. Add 5 ounces fresh spinach and 1/4 cup chicken broth to the skillet, stirring until the spinach wilts, about 2 minutes.
5. Return the chicken to the skillet, nestling it into the spinach. Sprinkle 1/2 cup crumbled feta cheese over the top.
6. Transfer the skillet to the oven and bake for 15 minutes, or until the chicken is cooked through.

The magic of this dish lies in the crispy chicken skin contrasting with the creamy feta and tender spinach, all in one skillet for easy cleanup.

Tip: For an extra flavor boost, try adding a squeeze of lemon juice over the dish before serving.

Curry Roasted Chicken Legs

These Curry Roasted Chicken Legs are a game-changer for weeknight dinners, blending bold spices with juicy, tender meat for a dish that’s as easy as it is flavorful.

Ingredients

• 4 chicken legs (thigh and drumstick attached)
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional for heat)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 2 tbsp olive oil, 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper until well combined.
3. Place the chicken legs on the prepared baking sheet and rub the spice mixture all over them, ensuring they’re evenly coated.
4. Bake at 400°F for 35-40 minutes, until the chicken is golden brown and the internal temperature reaches 165°F.

The magic of this recipe lies in the curry powder’s warmth, which creates a beautifully crisp, aromatic crust that locks in the chicken’s natural juices. Perfect for when you crave something a little different but no less comforting.

Tip: For an extra crispy skin, broil the chicken legs for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Chicken Thighs with Peppers and Onions

There’s something irresistibly comforting about chicken thighs simmered with sweet peppers and onions, a dish that brings warmth to any table with minimal fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 large yellow onion, sliced
• 2 bell peppers (any color), sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Season chicken thighs with salt, black pepper, and paprika. Place them skin-side down in the skillet and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes, then remove from the skillet.
3. In the same skillet, add sliced onions, bell peppers, and minced garlic. Cook for about 5 minutes, stirring occasionally, until they start to soften.
4. Return the chicken thighs to the skillet, nestling them among the vegetables. Pour in the chicken broth.
5. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender.

The magic of this dish lies in the crispy-skinned chicken thighs that stay juicy inside, paired with the caramelized sweetness of peppers and onions. It’s a simple yet flavorful combination that feels like a hug in a dish.

Tip: For an extra layer of flavor, sprinkle a little grated Parmesan over the dish just before serving.

Conclusion

We hope this roundup of 20 delicious chicken leg and thigh recipes inspires your next meal! Whether you’re cooking for a weeknight dinner or a special occasion, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for easy access. Happy cooking!

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