Baked Chicken Legs - Kraft Recipes Top
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Baked Chicken Legs

Prep Time
Total Time

4 servings

Discover our mission (and we chose to accept it): Revive your chicken routine. Voilà! Garlic, honey and lemon on Baked Chicken Legs, bursting with flavor.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Mix dressing, broth and honey until blended.
  • Place chicken, potatoes and garlic in 13x9-inch baking dish; drizzle with dressing mixture. Add lemons.
  • Bake 45 to 50 min. or until chicken is done (165ºF) and potatoes are tender. Serve garnished with lemons.

Special Equipment Needed

Healthy Living

Trim 90 calories and 8g of total fat, including 2.5g of sat fat, per serving by preparing with skinless chicken pieces.

Special Extra

Add 1 tsp. dried rosemary to the dressing mixture for a burst of flavor.

Serving Suggestion

Serve with a side dish of hot steamed green beans or asparagus.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 390
Total fat 18g
Saturated fat 4.5g
Cholesterol 150mg
Sodium 330mg
Carbohydrate 28g
Dietary fiber 3g
Sugars 6g
Protein 29g
% Daily Value
Vitamin A 0 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was excellent! This was excellent! I used a family pack of chicken thighs, bone in but did remove the skin and extra fat to lessen the calories. Because it was about 4.5lb. of chicken, I doubled the broth and spice mixture and added the 2tsp. of rosemary as suggested in the recipe. I also upped the quantity of potatoes. Cooked it for just under an hour. Some potatoes did have a little bite to them, but I just left those in the pan. Will definitely make again. Great lemon flavor without being overpowering. Very juicy.
Date published: 2014-03-22
Rated 4 out of 5 by from This dish was worth the wait. This dish was worth the wait. The potatoes took an extra 45 minutes to cook and for the chicken to brown. The chicken was still moist even with the extra cooking time. I seasoned it with salt and pepper too, so it wasn't lacking in flavor. To make this dish within the cooking time stated you could par-boil the potatoes and brown the chicken in a skillet before putting in the oven.
Date published: 2011-07-20
Rated 5 out of 5 by from Delicious! Delicious! I sprinkled the thighs with some garlic powder and seasoning. Used about 2 lbs of potatoes and crushed the garlic then sprinkled more seasoning on the potatoes and squeezed the juice out of one of the lemon wedges. Also added frish rosemary sprigs and this was just heavenly. Definitely a keeper.
Date published: 2010-03-26
Rated 5 out of 5 by from This is an awesome recipe. This is an awesome recipe. The lemon flavor was just right. The chicken came out perfect as did the potatoes. My husband even loved it! The only thing I added was a little garlic salt on top of the dish after it was done because a couple of the potatoes did not have much of the flavor. Soooooo good!
Date published: 2010-04-19
Rated 5 out of 5 by from Recipe was delicious. Recipe was delicious. I made it just as written. I had to put it under the broiler for a few minutes to brown up the chicken and used boneless skinless chicken breasts. They came out moist and not overpowering of lemon. I will definitely make this again.
Date published: 2014-04-08
Rated 1 out of 5 by from All of my guests, me included, did not like this dish. All of my guests, me included, did not like this dish. The chicken tastes plain despite being cooked in the broth. It was the most boring recipe I have ever used on Kraft recipes. I will remove this recipe from my recipe box-
Date published: 2015-01-18
Rated 4 out of 5 by from Husband & 2 year old approved! Husband & 2 year old approved! I have used bone in & breast, both with lots of flavor. When I use the breast I cut it into strips & I double the sauce. And if you don't have lemon's just squirt some lemmon juice on the top.
Date published: 2011-09-22
Rated 4 out of 5 by from I used fresh sprigs of rosemary and that added tons of flavor. I used fresh sprigs of rosemary and that added tons of flavor. My kids loved it and it smells so yummy while it is cooking with the lemon and rosemary. I didnt have new potatoes so I used red potatoes. It was delish!
Date published: 2010-03-24
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