Roasted Sticky Chicken Legs
Prep time
Cook time
Total time
This very easy, very frugal main dish is a family favorite and fills our home with delicious smells!
Recipe type: Dinner
Cuisine: American
Serves: 10 servings
  • 4 tsp salt
  • 2 tsp paprika
  • ½ tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp thyme
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 10 lb bag of chicken leg quarters
  • garlic scapes or scallions (optional)
  1. In a small bowl, thoroughly combine all the spices. Set aside.
  2. With a sharp chef's knife, divide the leg quarters, cutting through the joint between the leg and thigh. Trim excess fat if desired, but leave the skins on for the best taste.
  3. Arrange the chicken in one layer in a large pan (I use two pans).
  4. Sprinkle the chicken legs evenly with the spice mixture.
  5. Roast, uncovered, at 250° F (121° C) for 3 hours.
  6. After the first hour, baste chicken once or twice with pan juices.
  7. Before serving, drain the pan juices into a large saucepan. Don't worry about separating the fat. Add a cup of flour, and make Stick Chicken gravy! Often enough of the spices will be in the juices to give is a nice flavor with a slight kick from the cayenne. If not, just add a few more in there to taste. Serve with mashed potatoes. Mmmmm.
Make ahead for the freezer:
You can prepare this one ahead of time and then defrost. Just cut up the chicken and freeze. You can put the spice mixture in a baggy and attach it to the bagged chicken or make it later. Once defrosted and arranged in the pan, sprinkle with spices. I've tried freezing with the spices in the bag and it was "ok" but seems a bit diluted. I had to add more spices to get the wonderful, spicy crust.

Credit: I've adapted this recipe from the original Sticky Chicken Recipe found on Mimi's Cyber Kitchen.
Recipe by Frugal Moms² at