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).
How to Make Keto Chicken Legs
Ingredients for Oven Baked Chicken Legs
- Parmesan Cheese
- Dried Minced Garlic
- Dried Minced Onion
- Dried Basil
- Dried Parsley
- Dried Oregano
- Chicken Drumsticks
By using simple pantry ingredients for this chicken legs recipe it is a quick and easy weeknight dinner when you have some chicken to cook but are out of ideas.
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!
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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.
Elizabeth says
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.
Lina says
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.
Taryn says
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.
Christa says
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!
Danielle says
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
Andy says
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.
Ogjennyt says
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!
Lee says
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.
Taryn says
It's hard to overcook dark meat and we like crispy skin. This temp and timing works great for us.
Christy says
This is so good! I just added a little paprika and used the seasonings I had in my pantry - pretty close. Deliciousness 😋
Danielle says
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.
Taryn says
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+.
lesa anderson says
Can I use frozen chicken legs? Thank you!
Taryn says
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.
Bonnie says
I should have read the comments before making this. It was really tasty, but I used real Parmesan, not the kind in a can. It clumped with the herbs so didn't stick on very well. But, like I said, very tasty!
Taryn says
Real parmesan will work if it is very finely grated. I did make a note in the recipe.
Sharon Lacy says
So good!
Alex says
Can i use chicken thighs?
Taryn says
Sure!
Elizabeth says
Could you use chicken breast?
Taryn says
Yes, but it would work better if you slice them in half.
Paula Cash says
You never say how many a serving?
Taryn says
The nutrition is calculated for 1 drumstick. I normally eat 2, my husband might eat 3. It's up to you.
Patricia @ Grab a Plate says
Ooo! Yum! I'm always looking for delicious low-carb main dish options, and here is another for me! This sounds fabulous!
Denay DeGuzman says
This Italian Parmesan Chicken is tender and delicious! I love that it's a quick, easy weekday meal, perfect for busy families.
Wendy O'Neal says
Oh my gosh...these are sooooo good! Parmesan crusted anything is a winner in my book!
Patti Spoeth says
This recipe is amazing! Easy trick...put all ingredients in a ziplock bag, add the chicken (I use 8 boneless, skinless thighs) and
shake. Press the parmesan cheese on to the chicken. You can freeze it right in that bag, or separate into 2 - 3 bags (depending on the size of your family) or bake right away.
Jessica says
This looks AMAZING!!!! Will be making tomorrow for dinner and following up w/ results 🙂
Dorian Ingram says
Hi, your recipe sounds amazing! Can't wait to make it. Is the parmesan cheese the kind in the green can, or the freshly grated parmesan cheese?
Taryn says
I used the green can type for this recipe.
Jennifer says
What if you don't have olive oil spray?
Taryn says
You could lightly brush on some olive oil.
Rosie says
Would I be able to use chicken lovely legs for this recipe?
Looks so good x
Taryn says
I'm not sure what chicken lovely legs are. Is that a typo? Regular chicken legs are fine 🙂
Sandra says
Do I take the skin off the chicken or leave it on?
Taryn says
Leave it on.
Noline@EssentialKeto says
Delicious! I love Parmesan cheese as a crust. I have tried to mix Parmesan with macadamia nut flour, but that changes the taste completely. I am going to try it with your herb mix.
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