Description
This Garlic Parmesan Chicken Legs recipe features tender, juicy chicken drumsticks coated in a flavorful garlic butter sauce and topped with crispy, melted Parmesan cheese. Baked to golden perfection, this easy and delicious dish is perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Chicken
- 6 chicken drumsticks
Garlic Butter Sauce
- ¼ cup butter, melted
- 3 cloves garlic (about 1 tablespoon), minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Topping
- 3 tablespoons grated Parmesan cheese (divided)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Garlic Butter Sauce: In a small bowl, combine the melted butter, minced garlic, salt, and black pepper. Stir until the mixture is well blended and fragrant.
- Coat the Chicken: Arrange the chicken drumsticks on the prepared baking sheet. Using a brush or spoon, generously coat each drumstick with the garlic butter mixture, making sure every piece is evenly covered.
- Add Parmesan: Sprinkle 2 tablespoons of grated Parmesan cheese evenly over the coated chicken drumsticks, distributing the cheese well.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake for 35–40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin turns golden brown and crispy.
- Finish and Serve: Remove the chicken from the oven and immediately sprinkle the remaining 1 tablespoon of Parmesan cheese over the hot drumsticks. Serve right away for the best flavor and texture.
Notes
- Make sure to check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked and safe to eat.
- You can line the baking sheet with foil instead of parchment paper for easier cleanup.
- For extra crispiness, broil the chicken for the last 2-3 minutes—watch carefully to avoid burning.
- Feel free to add fresh herbs like parsley or thyme for added flavor before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
