Cajun Chicken Legs

Cajun Chicken Legs are a simple yet flavour-packed dish featuring juicy chicken legs with crispy, spice-coated skin. Roasted in the oven, the Cajun seasoning toasts beautifully, creating deep warmth and smoky notes. This is an easy, reliable meal that works just as well for a family dinner as it does for casual entertaining.

Prep Time 10

Cook Time 50

Total Time 1

Servings People

Ingredients

8 large chicken legs drumsticks or whole legs
2 tbsp olive oil
2 tsp smoked paprika
1½ tsp garlic powder
1½ tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp chilli powder to taste
½ tsp cayenne pepper for extra heat
1 tsp salt
½ tsp freshly ground black pepper
1 tbsp lemon juice

Instructions

Preheat the oven to 200°C (180°C fan / Gas Mark 6).
Line a large baking tray with baking parchment or foil for easy clean-up.
Pat the chicken legs dry with kitchen paper. This helps the skin crisp up during roasting.
8 large chicken legs
Place the chicken legs into a large mixing bowl.
Drizzle over the olive oil and turn the chicken until evenly coated.
2 tbsp olive oil
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, chilli powder, cayenne pepper (if using), salt, and black pepper.
2 tsp smoked paprika, 1½ tsp garlic powder, 1½ tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp chilli powder, ½ tsp cayenne pepper, 1 tsp salt, ½ tsp freshly ground black pepper
Sprinkle the Cajun seasoning mixture over the chicken legs. Use your hands or tongs to rub the spices all over the chicken, making sure each leg is well coated, especially the skin.
Arrange the chicken legs on the prepared baking tray in a single layer, leaving a little space between each piece so they roast rather than steam.
Place the tray into the preheated oven and roast for 45–50 minutes, turning the chicken once halfway through cooking. The skin should be deeply golden and crisp, and the juices should run clear when pierced at the thickest part.
Once cooked, remove the tray from the oven and allow the chicken legs to rest for 5 minutes.
This helps the juices redistribute and keeps the meat tender.
Finish with a light squeeze of lemon juice if desired, then serve hot with your chosen side dishes.
1 tbsp lemon juice

Equipment

Notes

Serving Suggestions:

Cajun Chicken Legs pair beautifully with creamy mashed potatoes, seasoned rice, coleslaw, roasted vegetables, or corn on the cob. A crisp green salad also works well to balance the warmth of the spices.

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven at 180°C until piping hot, or enjoy cold in salads and wraps.

Tips:

For extra crispy skin, place the chicken legs on a wire rack set over the baking tray.

Adjust the chilli and cayenne to suit your preferred level of heat.

These chicken legs can also be marinated with the seasoning for a few hours ahead of cooking for deeper flavour.

Nutrition