Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of olive oil.

Season the chicken legs:
Pat the chicken legs dry with paper towels. Rub them with olive oil, then season with garlic powder, onion powder, dried thyme, salt, and pepper.

Prepare the cream of mushroom sauce:
In a medium bowl, combine the cream of mushroom soup and chicken broth. Stir until smooth. If you prefer a thinner sauce, add more chicken broth to reach your desired consistency.

Assemble the dish:
Place the seasoned chicken legs in the prepared baking dish. Pour the cream of mushroom sauce over the chicken, making sure the legs are well coated.

Bake the chicken legs:
Cover the baking dish with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and continue baking for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.

Serve:
Once the chicken is done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley, if desired, and serve with mashed potatoes, rice, or your favorite vegetables.