These fall-off-the-bone, baked barbecue chicken legs are tender, juicy, and generously coated in rich barbecue sauce, and baked a top a bed of onions.
Chicken drumsticks are a staple in our home, primarily because they're more budget-friendly compared to other chicken cuts. Their versatility is another plus, as they can be cooked in numerous ways. Whether you like them slow-cooked, roasted, fried, baked, grilled or air-fried.
One of our go-to chicken recipes are these smothered barbecue chicken legs, which are always a hit with my family. They feature a flavorful dry rub, sautéed onions, and a rich, sweet, and smoky barbecue sauce. I use a simple blend of spices, including smoked paprika, garlic powder, onion powder, Cajun seasoning, chicken seasoning, and brown sugar, to enhance the flavor of the chicken legs.
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The chicken legs can be seared before baking, but I don't think it's really necessary. After seasoning the chicken legs, they're placed on top of a layer of sliced onions, which helps keeps the chicken moist during the baking process.
Halfway through baking they are generously coated with a sweet and smoky barbecue sauce, baked again (uncovered), and then finished off under the broiler until the chicken is caramelized and sticky. I just know your going to love these fall-off-the-bone barbecued chicken legs, so let's get started!!!
Prep the chicken: Preheat oven to 375 degrees. Rinse the chicken legs under cold water and pat dry with a paper towel. Season the chicken: Add the chicken to a large bowl, drizzle on the olive oil and add all of the dry seasonings, to your taste.
Using your hands (with disposable gloves) or tongs mix the chicken well, making sure the chicken is completely coated with seasoning. I normally go a little heavy on the smoked paprika, because it adds a beautiful color and flavor.
Marinade the chicken: Place the chicken in a large resealable bag and refrigerate for at least 2 hours.
Prep the Dutch Oven: Slice the onions and add them to the bottom of a large Dutch oven.
Place the chicken legs on top of the sliced onions.
Add a few slices of butter over the chicken. Cover the Dutch oven, and bake the chicken for 45 min -1 hour.
Baste the Chicken: Remove the lid and baste the chicken with the juices.
Smother with sauce: Pour as much barbecue sauce as you like over the chicken. Place the Dutch oven back into the oven (uncovered) and bake for an additional 20-30 minutes.
Broil the Chicken: Turn the oven to broil, and baste the chicken again and cover with more barbecue sauce. Place the Dutch oven back into the oven under the broiler and broil until chicken is caramelized and sticky.
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