Go Back

Garlic Butter Parmesan Chicken Legs

Crispy chicken legs coated in a savory garlic butter parmesan sauce, perfect for weeknights or entertaining guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces chicken legs (drumsticks), about 3 to 3.5 pounds total, skin on and bone-in Choose fresh, plump legs for best texture.
  • 1 teaspoon kosher salt Plus extra for seasoning.
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika Optional for color and mild smokiness.
For the Garlic Butter Parmesan Sauce
  • 6 tablespoons unsalted butter Use high-quality butter for richer flavor.
  • 4 cloves large garlic, finely minced Fresh garlic is best.
  • 1/2 cup freshly grated Parmesan cheese Parmigiano-Reggiano if possible.
  • 1 tablespoon fresh lemon juice About half a lemon for brightness.
  • 1 tablespoon chopped fresh parsley Plus extra for garnish.
  • 1/4 teaspoon red pepper flakes Optional for a touch of heat.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  2. Pat the chicken legs very dry with paper towels and season evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and smoked paprika if using.
Make the Garlic Butter Parmesan
  1. In a small saucepan over low heat, melt 6 tablespoons butter. Add the minced garlic and gently cook for 1 to 2 minutes until fragrant.
  2. Remove from heat and stir in 1/2 cup grated Parmesan, lemon juice, parsley, and red pepper flakes if using.
Brown and Bake the Chicken
  1. Arrange the chicken legs on the wire rack skin side up and brush each leg liberally with half of the garlic butter parmesan mixture.
  2. Roast in the preheated oven for 25 minutes. Brush the chicken with more sauce and continue roasting for another 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C).
Finish Under the Broiler (Optional)
  1. For a crispier parmesan crust, switch the oven to broil and broil on high for 2 to 4 minutes, watching closely.
Rest and Serve
  1. Remove chicken from the oven and let rest for 5 minutes. Spoon any pan juices and remaining garlic butter over the legs before plating.
  2. Garnish with extra parsley and parmesan before serving.

Notes

For lower-fat option, substitute butter with olive oil. To make gluten-free, ensure Parmesan is gluten-free. For creamier finish, stir in Greek yogurt after removing from heat. Leftovers can be refrigerated for 3 days or frozen up to 2 months.