Cast Iron Keto
menu icon
subscribe
search icon
×

Baked Chicken Legs with Pesto Sauce 🍗

Natasha Ekic
by
Updated:
Leave a Comment
Not yet rated

Jump to Recipe Jump to Video Print Recipe

Dive into the yummy world of crispy Baked Chicken Legs with a tasty pesto sauce! This recipe gives you soft chicken with a crispy skin outside. Plus, it's great for a keto diet. Let's dig into one of the best chicken leg recipes you have ever tried!

Keto baked chicken legs with a delightful spice blend, served on a plate.
Jump to:

Preparation and cooking overview

Making the best baked chicken legs is incredibly easy! Spice up the chicken legs. Then, bake them until they're golden and crisp. While they bake, mix basil, olive oil, pine nuts, and cheese to create the pesto. All in all, it takes just 55 minutes to cook this easy baked chicken legs recipe!

Chef's note

We've chosen chicken legs with skin for this recipe. If you're not a fan of the skin, simply peel it off before adding your seasonings. For an even crunchier crust, feel free to up the spices. Want a twist? Toss in some cumin and a squeeze of fresh lemon juice to the spice blend for added zest and flavor. Experiment and make it your own!

For all the chicken fans out there, check out our big list of tasty chicken recipes. You'll definitely find something you like!

  • Prep Time: 10 minutes
  • Cooking Time: 45 minutes
  • Total Time: 55 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🍗 Ingredients for baked chicken legs recipe

Let's make some juicy baked chicken legs with pesto sauce with these simple ingredients!

For the chicken legs

  • 4 (12 ounces) skin-in, bone-in chicken legs
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

For the pesto sauce

  • 2 cups fresh basil leaves
  • ⅓ cup grated Parmesan cheese
  • ¼ cup pine nuts
  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
All the ingredients required to make baked chicken legs are measured and arranged on the table.

Ingredient substitutions

Feel free to tweak the ingredients based on availability or your personal preference. Here are some suggestions to get you started:

  • Extra-virgin olive oil: Substitute olive oil with avocado oil for a milder flavor, or go with coconut oil for a subtle coconut taste.
  • Garlic powder: Swap garlic powder with minced fresh garlic cloves.
  • Paprika: If you don't have regular paprika, use smoked paprika for a smoky flavor or cayenne pepper for some heat.
  • Parmesan cheese: Substitute Parmesan cheese with nutritional yeast in the pesto sauce for a dairy-free option.
  • Pine nuts: Instead of pine nuts, use almonds or walnuts for a slightly different flavor.

Additional ingredients

Elevate the flavor profile of your dish with these keto-friendly options:

  • Lemon zest: Shred some lemon zest and add it to the spice mixture for a citrusy twist.
  • Red chili flakes: Add some chili flakes to the seasoning blend or pesto if you want a fiery kick.
  • Sun-dried tomatoes: Blend some sun-dried tomatoes into the pesto sauce for added texture and a tangy flavor.
Low-carb oven baked chicken legs served on a plate, with a side of pesto sauce.

Cooking tools required

To make this oven-baked chicken legs recipe, you'll need the following tools:

  • Measuring spoons and cups
  • Parchment paper
  • Baking sheet
  • Small bowl
  • Paper towel
  • Spatula
  • Meat thermometer

Tool substitutes list

If you don't have the exact cooking tools, consider these alternatives:

  • Parchment paper: Replace parchment paper with aluminum foil for lining the baking sheet.
  • Baking sheet: If you don't have a baking sheet, use a regular baking dish to roast the chicken legs.
A focused shot of crispy and golden chicken legs with spices and served on a plate.

How to make Baked Chicken Legs: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Gather and measure all the ingredients.
  2. Line a baking sheet with parchment paper.
  3. Peel and mince the garlic cloves.
  4. Grate the Parmesan cheese in a small bowl.
  5. Wash the basil leaves with cold tap water.

Cooking steps

Bake the chicken legs

  1. Heat your oven to 400°F (200°C).
  2. Mix together garlic powder, paprika, dried thyme, rosemary, salt, and black pepper in a small bowl.
  3. Dry the chicken legs with a paper towel so the seasoning sticks better.
  4. Rub them with olive oil.
  5. Sprinkle the spice mix all over the chicken legs, making sure to cover every side. Rub the spices into the meat with your hands for more flavor.
  6. Put them on a lined baking sheet.
  7. Bake for 40-45 minutes until they reach an internal temperature of 165°F (75°C). The skin should be crispy and golden.
  8. Take the juicy chicken legs out of the oven and let them sit for a few minutes before serving.

Make the homemade pesto sauce

  1. Combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic in a food processor or blender. Pulse a few times until the ingredients are roughly chopped and combined.
  2. While the food processor is running, gradually drizzle in olive oil until the mixture becomes smooth and well-blended. You may need to stop and scrape down the sides of the bowl with a spatula.
  3. Season the pesto sauce with sea salt and black pepper to taste. Keep in mind the Parmesan cheese is already salty, so go easy on the salt.
  4. Once the baked chicken legs are cooked and rested, spoon the pesto sauce over them or serve it on the side as a dipping sauce.

Chef's pro tip

For even cooking, space the chicken legs on the baking sheet so they lie in a single layer with room for air to flow around each piece. Keep a close eye on the internal temperature to prevent overcooking. 

What to serve with baked chicken legs?

Baked chicken legs are a delicious centerpiece to your meal. Here are some keto-friendly sides to consider:

A closeup image of baked chicken legs coated with spices showcasing the texture.

How to make it healthier?

  • Use organic ingredients: Buy organic chicken legs and herbs from your local store.
  • Cut back on salt: Omit or reduce the amount of salt in the seasoning mix to lower your sodium intake. Rely more on spices for taste.
  • Go for leaner cheese: Consider using a leaner cheese alternative in the pesto sauce, like reduced-fat Parmesan or a combination of Parmesan and nutritional yeast.

Time-saving tips

  • Pre-grated cheese: Opt for pre-grated Parmesan to cut down on prep time.
  • Store-bought pesto: If you find a store-bought pesto that aligns with your dietary needs, it can be a quick alternative to making your own.
A focused shot of chicken legs baked in the oven and garnished with fresh herbs on a plate.

What can I prepare ahead of time?

  • Pesto sauce: Prepare the pesto in advance and keep it chilled in an airtight container. Give it a quick stir before serving.

Storage and reheating instructions

Storage tips

  • Fridge: Keep the pesto sauce in an airtight container. It should stay fresh for up to a week.
    After letting the chicken cool to room temperature, store them in the fridge in an airtight container. They should remain tasty for 3-4 days.
  • Freezer: For longer storage, wrap each baked chicken leg with plastic wrap and place them in a freezer-safe bag in the freezer. They can be stored for 2-3 months.

Reheating best practices

  • Oven: Preheat your oven to 325°F (165°C). Place the leftover chicken legs on a baking sheet and cover them loosely with foil. Reheat for about 10-15 minutes.
  • Stove: Heat a non-stick skillet or frying pan over medium-low heat. Add oil or butter to the pan, then place the leftovers in the skillet. Cook for a few minutes on each side until heated through.
  • Microwave: Reheat the leftovers in short bursts, checking and flipping them occasionally until warmed thoroughly.

Note: Reheat only the amount you plan to consume, and make sure the leftovers are heated to an internal temperature of 165°F (75°C).

Recipe wrap-up conclusion

This Baked Chicken Legs recipe paired with pesto sauce is a great choice for those on a keto diet. The beauty of the dish lies in its simplicity. With just a handful of everyday ingredients, you're set to prepare a meal that looks gourmet and tastes divine. Its flavors are so addictive that it's bound to make a regular appearance on your dinner table!

Hungry for more poultry delights? Check out these mouth-watering keto chicken recipes:

Keto baked chicken legs seasoned with spices, presented on a plate alongside a bowl of pesto sauce.

Frequently asked questions

Yes, chicken legs are keto-friendly. The amount of carbs in chicken legs is less than 1 gram per serving, so they're a good fit for a ketogenic diet.

Bake chicken legs at 400°F (200°C) for around 40-45 minutes, or until their internal temperature hits 165°F (75°C). 

To make the best pesto sauce, simply combine fresh basil leaves, grated Parmesan cheese, nuts, and minced garlic in a food processor or blender. Pulse until roughly chopped. Gradually drizzle in olive oil until smooth.

To change the consistency of the pesto sauce, blend longer for a smoother texture or pulse briefly for a chunkier finish.

Pat them dry before seasoning to remove any moisture. Then, rub them with olive oil or butter. Bake at a high temperature, typically around 400°F (200°C), and ensure there's space between each leg for proper air circulation. You'll get crispy chicken legs every time.

📖 Recipe

Keto baked chicken legs with spices served on a plate.

Baked Chicken Legs

Crispy Baked Chicken Legs with Pesto Sauce - A simple, keto-friendly delight offering tender, flavorful chicken with a golden, crispy skin, and a delightful homemade pesto sauce!
No ratings yet
Print Rate Pin Recipe
Course: dinner, Main Course
Cuisine: American
Keyword: baked chicken legs, chicken legs recipe, keto chicken recipes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 386kcal

Ingredients

For the chicken legs

  • 4 12 ounces skin-in, bone-in chicken legs
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

For the pesto sauce

  • 2 cups fresh basil leaves
  • ⅓ cup grated Parmesan cheese
  • ¼ cup pine nuts
  • 2 cloves garlic minced
  • ¼ cup extra virgin olive oil
  • Sea salt to taste
  • Freshly cracked black pepper to taste
US Customary - Metric

Instructions

  • Heat your oven to 400°F (200°C).
  • Mix together garlic powder, paprika, dried thyme, rosemary, salt, and black pepper in a small bowl.
  • Dry the chicken legs with a paper towel so the seasoning sticks better.
  • Rub them with olive oil.
  • Sprinkle the spice mix all over the chicken legs, making sure to cover every side. Rub the spices into the meat with your hands for more flavor.
  • Put them on a lined baking sheet.
  • Bake for 40-45 minutes until they reach an internal temperature of 165°F (75°C). The skin should be crispy and golden.
  • Take the juicy chicken legs out of the oven and let them sit for a few minutes before serving.

Video

Nutrition

Nutrition Facts
Baked Chicken Legs
Amount Per Serving
Calories 386 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 7g44%
Trans Fat 0.03g
Polyunsaturated Fat 7g
Monounsaturated Fat 20g
Cholesterol 52mg17%
Sodium 479mg21%
Potassium 229mg7%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 0.4g0%
Protein 12g24%
Vitamin A 1004IU20%
Vitamin C 3mg4%
Calcium 109mg11%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
«
»

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating