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My Crispiest, Juiciest Baked Chicken Legs Recipe
Everyone needs a reliable baked chicken legs recipe to turn to, and this one is mine. It’s basically the opposite of fancy — just simple, flavorful, savory, and crispy chicken I want to make over and over again. Here’s why:
- Juicy with super crispy skin – Chicken leg recipes are harder to dry out than white meat, but these come out extra juicy with my tips. And if you’ve seen me rave about crispy skin in my chicken leg quarters, chicken wings, and chicken thighs, you know I wouldn’t have drumsticks any other way, either.
- Quick and easy – I love spices, but pared down to just the important ones here — 4 ingredients (plus salt and pepper), if you’re counting! And these oven baked chicken legs need just a few minutes of your time.
- Family friendly – They’re protein packed, simple, and a hit with kids and adults alike. It’s just all around a winner of a chicken dinner.
Clearly I’m not the only one that has those days I love this kind of easy, healthy dinner. It’s become one of my most popular chicken recipes here on Wholesome Yum. And after all these years, this method for how to bake chicken legs in the oven is still the one I use most often. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my baked chicken legs recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken Drumsticks – Choose ones that are uniform in size, so they cook at the same rate. Some of you have asked if you can use chicken breast. You can, but you’re better off following my baked chicken breast recipe — some of my tips are different for that cut.
- Butter Or Oil – For flavor, locking in moisture, and crispy skin. Butter has a low smoke point, so I don’t usually use it for roasting, but I love the flavor that it gives this recipe and haven’t had issues. Feel free to use ghee, olive oil, or avocado oil instead. Cooking spray also works — I recommend an oil mister like this to avoid chemicals.
- Seasonings – My go-to blend is smoked paprika, garlic powder, salt, and pepper. I’ve also made these baked chicken legs with other spice blends, including Italian seasoning, lemon pepper seasoning, and Cajun seasoning. If your blend contains salt, reduce or omit the salt added separately. You can make complimentary additions to the above spices, too, such as oregano, onion powder, or cayenne pepper.
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How To Bake Chicken Legs
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Prep the oven and pan. Preheat the oven. Line a baking sheet with aluminum foil for easy cleanup, then place an oven-safe rack over the sheet pan. (I like this set — it’s non-stick, so easy to clean.) I prefer foil rather than parchment paper for lining underneath the rack, because it catches the juices more easily.
- Dry, oil, and season. Pat the drumsticks dry with a paper towel to remove excess moisture, then brush with melted butter or oil. (I like this brush that cleans up easily.) Sprinkle spices all over.
- Bake chicken legs in the oven. Roasting at high heat, flipping halfway through. See my tips below to get them extra crispy!
- Let them rest. Remove from the oven and wait a few minutes before serving — this lets the juices settle, so your baked chicken legs stay juicy inside.
My Recipe Tips
- Why pat dry? I always pat steaks, poultry, and fish dry before cooking, as it helps them all stay more juicy. But for skin-on chicken in particular, this also helps the skin crisp up better.
- Do you have to use a rack? No, and I’ve tried this baked chicken legs recipe on a regular baking sheet, but this baking sheet with rack set makes it so much better. It allos hot air to circulate and extra grease drips down, so it cooks more evenly and crisps up better. And you won’t run out of ways to use it — I also use mine for bacon in the oven, lemon pepper wings, coconut shrimp, and spatchcock chicken!
- Season right on the pan to save on dishes. You can just toss the chicken drumsticks with everything in a bowl or on a cutting board too, but using the baking sheet means less dishes to wash.
- Want to use fresh garlic? I use garlic powder because garlic over the skin will burn. If you want to use fresh garlic, it’s best to put it in a compound butter underneath the skin instead, like I do with my air fryer chicken legs.
- For even crispier skin, sprinkle lightly with baking powder before baking. I do that for this crispy baked chicken and it’s pretty amazing.
- Start baking chicken legs skin side down first. Obviously all sides have skin, but one side has more. The side facing up last ends up a teeny-tiny bit more crispy than the bottom side, so I like to start with the best side down and end with it face up. And flipping is a must, even with the rack.
- Cook to 170 degrees F, not 165. Chicken needs to reach 165 degrees F to be safe (source), but I highly recommend cooking chicken legs in the oven to an internal temperature of 170 degrees F. That’s when the collagen breaks down (in other words, they become juicy and tender). Here’s the instant-read thermometer I use and recommend.
- Broil at the end if needed. If your baked chicken legs are not as crispy as you like, place them under the broiler for a couple minutes to crisp up more. Watch closely so that they don’t burn!
Baked Chicken Legs (Crispy, Easy Recipe)
By
This baked chicken legs recipe makes them so juicy with perfect crispy skin! You need just a few simple ingredients and easy 10-minute prep.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven safe rack on top. (I use this set, which includes the baking sheet and rack that fits perfectly.)
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Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack.
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Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper.
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Bake the chicken legs in the oven for 25 minutes. Flip and bake for another 10-20 minutes, until the internal temperature reaches 170 degrees F (77 degrees C).
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Optional step: If the chicken drumsticks are not as crispy as you like, place under the broiler for a couple of minutes to crisp up the skin more.
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Let the chicken rest for 5 minutes before serving.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 drumstick
- Tips: Check out my recipe tips to help you get the juiciest baked chicken legs with the crispiest skin.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. The skin does get soft, but you can crisp it up again.
- Reheat: For crispy skin and a juicy inside, I recommend reheating chicken legs in the oven again, this time at 350 degrees F. If the skin is still not crisp, you can place under the broiler for a minute or two. The microwave works in a pinch, but the skin will be soft.
- Freezer meal prep: My favorite meal prep hack with this recipe is to brush with butter and season the chicken, then freeze it raw. That way there is virtually no prep before baking later, and this actually makes them even more juicy!
- More freezing options: You can freeze raw chicken for up to 9-12 months, but already baked chicken legs taste best in the first 3-4 months. I lay them on a parchment lined sheet pan in a single layer and freeze until solid, then transfer to a zip lock bag for compact storage. This method prevents them from sticking together. For best results, thaw before you reheat.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked Chicken Legs Recipe
Serving Ideas
There isn’t much that doesn’t go with baked chicken legs. Here are some of my fave side dishes to go with them:
- Vegetables – If you have double ovens like I do, you can make my roasted green beans, loaded cauliflower casserole, or roasted eggplant at the same time as the chicken. Otherwise, I would cook fried cabbage, creamed spinach, sauteed broccoli with garlic, or sauteed zucchini on the stovetop while you bake chicken legs in the oven.
- Starches – Most often, I roasted potatoes, air fry sweet potatoes, or make lighter pasta swaps, like baked spaghetti squash or zucchini noodles.
- Salads – Make it a light meal with my Caprese salad or cucumber tomato avocado salad in the warm months, and my kale salad or winter salad in the cool months.
- Sauces – I think these juicy baked chicken legs are plenty flavorful on their own! If you want a little something extra, serve them with my BBQ sauce, ranch dressing, or sugar-free honey mustard.
More Easy Chicken Leg Recipes
Looking for more chicken leg recipes? Here are some of my other favorite ways to cook them:
385 Comments
Rosalie west
0Hello, I can’t wait to try this. It sounds so simple to make my husband loves chicken legs. Thank you.
Denise Blanchette
0I made this recipe yesterday. My husband and I really enjoyed it, the spices were just enough to taste the chicken.
Lance
0These legs turned out extra crispy and they stayed moist and full of flavor!
Joanna Irvin
0The baked chicken drumsticks are phenomenal! What an easy recipe and so tasty. They came out so crispy on the outside and jet so juicy inside. I have made them in the oven and also the air fryer. Both ways are excellent. Love these recipes. Keep them coming! ?
Demi Ogunade
0Really good recipe! (Added in some more chilli for an extra kick)
yolanda ann
0This recipe was delicious with the paprika and garlic powder that went well with the dark meat flavor of the legs . My local grocery store had legs quarters 10# bags for $4.00 a bag (yes .40 cents a pound). I stocked up and fulled my freezer and was looking for meal prep recipes that were fast, simple and easy to reheat. I use an oven rack with my half sheet pan as well. I put a olive oil on my hands and run it arcross both sides of the grate and the baked chicken pieces fall right off as im washing up.
Peggy
0Ex recipe
Ceci
0I thoroughly enjoyed this incredible recipe! I used a variety of chicken thighs, legs, and breasts and all the pieces tasted divine!! This recipe was easy to follow and I was pleasantly surprised to have all ingredients on hand. I will continue to follow this recipe for all future chicken dishes! Thank you!!
Theresa Lauzis
0This was so easy. My husband isn’t 100% keto, so I added a little breading to his legs but not to mine. So juicy and tasty. Reminds me of the baked chicken breasts recipe. Definite keeper.
Mariela
0My kids never liked the drumsticks, only the chicken breasts, UNTIL now! They loved this and I will be making it so much. Easy and delicious.
Erin Comer
0This is a classic recipe that is perfect for a party. It makes my house smells delicious! Easy recipe and one that will be make over and over.
Addy hash
0I loved the chicken. It was so yummy. I loved how quick it was too.
Lucy
0OMG, this was so good! The texture was perfect, the flavor was perfect, and it was so simple yet so good. Almost to easy 🙂 Thank you!!
Lynne Oakley
0Absolutely incredible chicken recipe! My main staple protein is chicken but as we all know it can get boring. This recipe is great and so tasty!
Sarah
0This chicken leg recipe was amazing. Super easy to follow and end result was fantastic. Super crispy skin on the outside, juicy on the inside. The whole family loved it. Just had to broil at the end a bit to crisp the skin up. Simple and easy will definitely make it again and again.
Whiteflower
0I made these and my men folk (hubby and son) were totally blown away with how good they were. Unfortunately, I detest dark meat (just a “me” thing), but if my guys say it’s delish and request more, that’s good enough for me!
Now, in regards to your Air Fryer Chicken Wings (white meat), I am swooning and all yours…
Ellen Oswin
0This is the only way I cook chicken legs now. So simple and delicious. I use 12 chicken legs 2 per person and double up the spices or add other spices to mix. I hand rub spices onto the legs. I cook on a rack for 30-40 minutes and that’s it. Yum.
Debbie
0I bought a package of drumsticks on sale and prepared them by this recipe. They were delicious and very tender, fell off the bone.
Sonia
0I really enjoyed this easy, quick and tasty chicken drumstick to make on weeknights. The ingredients are simple yet the taste and flavour is absolutely amazing. I was skeptical at first when I saw the recipe thinking it was too easy to taste so good. I’m glad I tried this recipe as I now have a favourite chicken drumstick recipe I can use over and over again. I will be recommending this recipe to my friends and family to try it out. Definitely, made me a believer that you can have an amazing dish with only few ingredients. Thank you for sharing this recipe!
Karen Davidian
0Easy-peasy! Simple, quick and delicious. Love the smokiness coming from the paprika! Very flavorful and jucy! and easy clean-up to boot! Great for after a long day at work.