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!
- 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:
For a special side try my Keto Broccoli Casserole!
- 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.
Originally Published February 29, 2016. Revised and Republished April 3, 2019.