Fall Harvest Baked Chicken Legs

Fall Harvest Baked Chicken Legs


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Enjoy some flavorful baked chicken legs with tomatoes this fall harvest season. This recipe only requires a few key ingredients--it'll leave your family happy and full.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 8 chicken legs
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 3 T. olive oil
  • 4 small tomatoes, whole

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Place legs on a parchment or aluminum foil lined baking sheet. Sprinkle one teaspoon of salt evenly over each of the legs. Rub salt in by hand on all sides. Place in fridge for at least 2 hours.
Preheat your oven to 400 degrees Fahrenheit. Place the chicken and tomatoes into the oven for 15 minutes to give the chicken skin a chance to brown and crisp up. Pull it out of the oven and drizzle olive oil over the legs. Sprinkle with black pepper and a little salt. Place it back into the oven for about 30 minutes or until browned and fully cooked through.

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