Oven chicken legs are the traybake classic — crisp skin, juicy meat by the bone, and almost no fuss once they hit the heat. Chicken Legs 900g-1.1kg (Frozen) is the family frozen pack; Chicken Drumsticks 900g-1.1kg (Frozen) is the drumstick tray when you want smaller pieces. Shop both in chicken and fresh chicken.
Oven method
Thaw overnight in the fridge if frozen. Pat very dry — wet skin steams pale. Toss with oil, salt, pepper, and paprika or mixed herbs. Preheat the oven to 200°C (fan 180°C). Space the legs on a lined tray with a finger-width gap. Roast 35 to 45 minutes, flipping once halfway, until the thickest part near the joint hits 75°C and the juices run clear. A final five minutes under a hotter grill crisps pale patches. Rest three minutes. Do not crowd the tray; stacked legs stew. Whole legs need a touch longer than drumsticks alone — probe beside the bone, not against it. Brush with glaze only in the last five to eight minutes so sugar does not burn.
Air fryer, grill and BBQ backup
No oven: air fryer 190°C for 22 to 30 minutes, medium grill 10 to 14 minutes a side, or BBQ over medium heat turning often until 75°C. Browse chicken for legs, thighs and wings, and fresh chicken when the freezer needs filling.
What to serve
Roast potatoes, coleslaw, and a sharp salad, or rice and a quick pan gravy from the tray juices. Leftover leg meat shreds into wraps, pies, or fried rice. Freeze spare packs flat; thaw fully so the skin browns rather than steams.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.