Chicken: Since this is a recipe for baked chicken legs, we are using chicken drumsticks. However, feel free to use chicken thighs if that’s what you prefer.

Oil: I used extra virgin olive oil, but feel free to use other types of vegetable oil if you prefer (such as sunflower oil, canola oil, avocado oil, etc).

Condiments: For seasoning, I’ve used smoked paprika, garlic powder, dried oregano, and salt and pepper. Alternatively, you make also use onion powder, turmeric powder, or if you want a bigger kick of heat, add some cayenne pepper.

Potatoes: I used yukon gold potatoes, but you may also use russet potatoes or red potatoes if you prefer.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Garlic: Fresh garlic adds an unbeatable flavor to the butter that we will brush on the chicken legs, so make sure to add it in.

Lemon Juice: I recommend using freshly squeezed lemon juice for the best flavor. Alternatively, if you don’t have fresh lemons, you can also use bottled lemon juice.

Parsley: I like garnishing these baked chicken legs with a sprinkle of fresh parsley for a pop of color and flavor. Alternatively, you may also use fresh chopped chives or green onions if you prefer.