These spiced roast chicken legs (thighs and drumsticks) are succulent, juicy, and very easy to make! Low carb and keto friendly recipe.
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This recipe was created because I bought one of those super cheap trays of “cut up chicken”. See my post on how to low carb on a budget if you want more info! It contained two chicken breasts on the bone (which I used to redo photos for my basil-stuffed chicken), two bone-in thighs, and two drumsticks. This left me with a nice two-person dinner of one thigh and drumstick each.
Roasting chicken thighs is my preferred method – and skin on and bone in make for the BEST chicken! I wanted to marinate them and based it on my popular recipe for Spiced Pork Chops. It's SO easy and takes just a minute or two of prep time. I recommend marinating them but if you have no time for that, don't worry, they'll still be good. And look out for my tip to ensure that the skin is crispy!
How to Make Easy Spiced Roast Chicken Legs
Make the marinade in a plastic sealable bag – a baggy stand is perfect for this task! The marinade is made from olive or avocado oil, Worcestershire sauce, paprika, onion powder, and garlic powder. Add the meat – as mentioned I had two thighs and two drumsticks. If you're cooking with the chicken leg intact you can still continue with this recipe, just add on at least an extra 10 minutes of cooking time.
Remove from the stand (if using), and seal the bag. Massage the marinade into the meat on all sides, then leave in the fridge for at least 30 minutes, but overnight is OK too!
Place the meat in a casserole dish and season with salt and pepper. Roast in a preheated oven 30 minutes or until the thighs have reached an internal temperature of 165F. A meat thermometer is SO useful!
If you prefer a crispy skin (and most people do if they're going to eat it at all), here's a tip I picked up recently from a friend. Add a slice of butter to the skin about 10 minutes before the correct temperature has been reached.
The finished result is chicken meat that is moist and succulent but with the bonus of a perfectly spiced crispy skin. It's perfect for a weeknight meal!
- 2 tbs olive oil or avocado oil
- 1 tbs Worcestershire sauce
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 chicken thighs, bone in, skin on
- 2 chicken drumsticks
- salt and black pepper
- 4 tbs butter, optional
- In a plastic sealable bag add the oil, Worcestershire sauce, paprika, onion powder, and garlic powder.
- Add the meat and massage the marinade into the meat on all sides, then leave in the fridge for at least 30 minutes.
- Preheat the oven to 400F.
- Place the meat skin-side-up in a casserole dish and season with salt and pepper.
- Roast for 30 minutes or until the thighs have reached an internal temperature of 165F.
- If you prefer a crispy skin, add a slice of butter to the skin about 10 minutes before the correct temperature has been reached.
2g net carb per serving (one thigh and one drumstick)
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Nutrition InformationYield 2 Serving Size 1 thigh and 1 drumstick
Amount Per Serving Calories 848Total Fat 70gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 42gCholesterol 343mgSodium 875mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gSugar 1gProtein 53g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.