Shop
My
Custom
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.
FREE 5-Ingredient Recipe EBook
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.
-
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.)
-
Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack.
-
Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper.
-
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).
-
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.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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
Lori
0Made this last night for the family, everyone loved it. My youngest, who is a very picky eater, and normally won’t eat anything with breading on it devoured these. Thank you for this recipe.
LeAnn Abernathy
0I love baked chicken and this is so yummy!!!
Jody
0Made for lunch today. Opted for garlic butter(fresh garlic) and Italian blend seasonings. Just lovely and crisp
Tammy
0This recipe definitely makes it into my rotation! Simple yet crispy. Using the rack made all the difference.
I use the high heat for my chicken breasts as well.
Letting them rest after pulling from the oven for 5 minutes or so is key!
Janet
0I doubled the recipe for my family and followed as written. They were delicious and I have leftovers for another meal. I served with mashed cauliflower and creamed mushrooms. Very little left. Yum.
Ronda Cook
0I made these chicken drumsticks for dinner tonight and the entire family loved them. I brushed them with avocado oil rather than butter, and seasoned them with salt, pepper, garlic powder and a little Italian seasoning. I baked them at 425 for about 45 minutes and then stuck them under the broiler for four minutes or so to crisp the skin up. I paired them with fresh sauteed garlic green beans for a delicious, easy meal.
Shelly Branch
0Quick, simple and packed full of flavor! I added some onion powder and some Cajun seasoning to give it a tiny kick! Hubby loved it and the crispness was perfect! I will make this again and again! Thank you, Maya!
Remy
0Decent recipe, made these twice using 1.5 lbs chicken drumsticks and grass fed salted butter. First time used my smaller oven, house filled with smoke within 5 minutes, so much splatter all over my oven and had to deep clean it before it could be used again without smoking. Chicken had bad smoke flavor by the time it was finished cooking. Thought it was due to proximity to heating element, so next attempt I used my large oven and placed chicken far from heating element. Had the same issue, although the splatter wasn’t as bad but kitchen still filled with smoke. If I ever make this again, I’d cook with an oil with a higher smoke point and maybe brush melted butter at the very end and broil for few couple minutes. Also add seasoning under the skin. Cook time and temp we’re fine, chicken came out perfectly juicy, just had issue with the butter.
patricia
0Chicken legs are my husbands favorite part of the chicken! Made the recipe as written except I had to use dairy free butter due to allergies. Recipes did not disappoint. Very good.
Alora
0I LOVE making an entire bag of chicken legs to have leftovers in the freezer. These were so easy AND delicious! I put the spices in the melted butter and then tossed the mixture with the chicken. Made for an even coating on all the legs. Delish! ?
Louisa
0I made this last night for my family who doesn’t like keto but it was simple to do seeing how I have been sick for two days. I was given a package of drumsticks and we don’t really eat them, so I was like why not. I ended up putting all spices in a zip lock added onion powder and s hooked up the drumsticks just like shake and bake? baked then flipped, skin was crispy and flavorful my husband loved them. Will make again. Thank you.
Kelee
0A very simple and easy recipe to follow. I had to add onion powder to mine. Baking time was pretty perfect, chicken came out juicy with very crispy skin. Thank you for posting!
toon
0Verry good but I add onion powder and turmeric.
Sherry
0Was easy to prepare and both granddaughters gave it a thumbs up. I only used a minimal amount of seasonings because of the granddaughters and my husband said it was good except needed more seasoning… so when they are not here I will add more. Thanks for the recipe.
Dorothy Beckner
0The oven baked chicken leg recipe was easy to follow. The taste was very good with one comment. I made the air cooker chicken wings a few weeks ago, and they were really great. The special ingredient made the taste so good. I will make my next chicken legs in the Foodi using the air crisper wing recipe.
But the oven baked chicken legs were crispy, cooked well and I will use the baking method again when my air fryer is too small to hold a large number of legs.
Marie Schell
0I made this tonight and they tasted great. I had all of the ingredients on hand and they were really easy to make.
In this post ,I loved how you covered everything, such as tips, tools to use, video and different ways to change it up.
I will be using it often.
Heidi
0I love this way of making Chicken drumsticks. I grew up with fried chicken and just loved the taste but of course fried chicken is a no-no these days but this recipe and cooking in the oven is the best way to get that look and flavor of fried chicken and much juicy. No need to turn the broiler on it comes out perfect and delicious everytime.
Joe M
0Great recipe, easy to make and better to eat. I took it up a notch by putting butter and herbs between the skin and meat. The chicken came out super moist and I’ll be doing this again.
Chelsey walters
0This was so easy and great even my 9 year old loved it!
Karla
0Hi. I made this recipe on the same day you sent it to me! I used thighs as no drumsticks were available… super easy to prepare… the chicken reached 180 degrees internally in 25 minutes! Tasted really good…reminiscent of
Shake n bake!…and so crispy..definitely a winner!