Parmesan Chicken Legs
My Easy Parmesan Crusted Chicken Drumsticks have a prep time of only 5 minutes. These Keto Chicken Legs are baking in the oven making them perfect for any night you don’t want to spend a long time in the kitchen.
We invited my in-laws for dinner last night at the last minute. I needed something quick and easy and I had some chicken legs in the fridge already. Roasting them with a flavorful coating was the perfect choice so I had time to do everything else (like unload the dishwasher, set the table, and prep the veggies).
One of our favorite cheap keto recipes!
Ingredients
- Parmesan Cheese
- Dried Minced Garlic
- Dried Minced Onion
- Dried Basil
- Dried Parsley
- Dried Oregano
- Chicken Drumsticks
How to Make Parmesan Chicken Legs
Common Questions about Keto Chicken Legs:
Can I use chicken legs and thighs in this recipe?
Absolutely! Any dark meat will work. If you switch in chicken breasts or tenderloins you will need to adjust the baking time.
Chicken Legs: How Long to Bake?
I bake my chicken legs at 425 degrees for 45 minutes. The higher temperature helps to crisp the skin and the darker meat doesn’t dry out.
What to Serve with Baked Chicken Legs in Oven
I serve this easy parmesan crusted chicken with roasted vegetables. Last night about 10 minutes after the chicken went into the oven I put in the second tray with cauliflower and chopped onions drizzled with olive oil and salt. Ten minutes later I put in a third tray with asparagus. Everything was done at the same time and roasting the vegetables really brings out their flavor.
Some of my other favorite side dishes to serve with keto chicken legs are:
Keto Mashed Cauliflower with Cream Cheese
Oven Roasted Asparagus with Prosciutto
For a special side try my Keto Broccoli Casserole!
Check out these cheap keto meal prep recipes for more great ideas. And make sure to try my Keto Chicken Parmesan Casserole!
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Keto Chicken Legs
Ingredients
- 1 cup Parmesan cheese (the type in the green can or very finely grated fresh)
- 1 tbsp dried minced garlic
- 1 tbsp dried minced onion
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 15 chicken drumsticks about 5-6 lb
Instructions
- Preheat oven to 425. Grease a large baking sheet.
- Mix parmesan cheese with all the seasonings.
- Slightly wet chicken so the cheese mixture will stick. Pat the cheese onto each drumstick forming a crust. Spray with olive oil spray.
- Bake the chicken for 45 min (flipping once or twice during the baking) or until the internal temperature reaches 160 on a meat thermometer.
Nutrition
Originally Published February 29, 2016. Revised and Republished April 3, 2019.
can you do chicken wings for this recipe?
Sure. You might also want to check out my garlic parm wings: https://joyfilledeats.com/parmesan-garlic-wings/
Tried this today in the air fryer (20 minutes at 400) and they were a real hit. Picky teenager who has never eaten chicken with bones (my bad) was reluctant, but lured in by the smell tried them and insisted I make them again before even finishing the first piece. Super easy, juicy and delicious. Thanks for sharing.
I made these tonight and they came out beatiful! Crispy outside, juicy inside. I will be making these again.
I made these for a pot luck banquet- SO easy and no leftovers!
I used nonstick spray and turned at 20,30, 40 minutes- sticking wasn’t a problem. Crispy and evenly coated
Thank you for this treasure!!!
I came across this recipe because I was looking for an easy bake in oven recipe. These were so good! Easy to make and delicious, I never flipped mine and both sides were crispy and juicy. These will stay in my rotation from now on. Thank you!
I love this recipe for parm baked chicken. It is our favorite. Thank you! For those with sticking problems, I put my chicken on parchment paper that is on top the foil and it does not stick. I also skin my drumsticks prior to cooking them.
The recipe instructs to flip the chicken multiple times. Unfortunately this has caused the skin to completely rip off after turning them just twice. There is no crust on my parm crusted chicken. Naked chicken is the outcome.
Did you grease the baking sheet? I have never had someone say that happened before and this is one of my first recipes from over 5 years ago.
YUM!!!! These are so good! I used garlic olive oil spray to spray them with. 45 min was perfect! Crisp outside and tender/juicy inside. I just would’ve added some salt to the seasoning. Thank you!
This was the best chicken I have ever made. I stuck with the recipe and it was crispy on the outside and so juicy. I will be making this on a regular basis!!
Thank you
I made this recipe today with sides of cabbage fried with bacon and onions plus a salad of cucumber, onion and sweet peppers just dumped into leftover pickle juice for a day. Thanks for this great recipe. I love to make something low carb that everyone in the house likes.
My 15 chicken legs are in the oven right now cooking and it smells soooo good! I did use fresh grated Parmesan cheese because I had it in my fridge already. I grated it as fine as possible, so let’s see how it turns out. I’ll send a pic when it’s complete.
Thanks for the easy Recipe!
425 for 45 minutes? Way too high and way too long. I’ve always cooked chicken legs at 375 to 400 for about 30-35 minutes. Any longer than that and you get overcooked meat. And my oven is only a year old so I’m pretty sure it’s accurate. Your seasonings are good, though.
It’s hard to overcook dark meat and we like crispy skin. This temp and timing works great for us.
This is so good! I just added a little paprika and used the seasonings I had in my pantry – pretty close. Deliciousness 😋
Hi this recipe sounds easy and delicious but how do you cook them at such high heat for so long without it smoking or burning? I had to take them out at 20 mins because they were crisping too fast and then I covered them to let them cook thru.
Have you checked your oven temp recently? If I don’t cook them that long or high the skin doesn’t crisp. I cook all bone in chicken at 400+.
Can I use frozen chicken legs? Thank you!
The problem with cooking from frozen is they release more liquid while cooking and you might have a soggy topping. I would thaw them and then proceed.