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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
Mary
0Delicious. So quick and easy. Would never have thought to cook legs at such a high heat. Baked whole package of 9 legs. Will freeze some for later in the week.—Mary
Lindsey
0These were wonderful, enjoyed by the whole family. They cooked up well to temp but the skin wasn’t quite as crispy as we wanted, so as recommended we put the oven on broil for a couple minutes and they were great. We served with some green beans. Thank you for a great recipe.
Nikki
0This recipe was so quick and easy. The chicken legs turned out moist and flavorful. I added a bit more seasoning then the recipe recommended, but I enjoy things a bit spicy. This baked chicken leg recipe is a keeper. It is delicious.
Lyn Berry
0Woah! SuPEr easy, sUpEr fast to prep, SUPER YUMMY! I Loved using the roasting rack, as well! Thanks again for a fabulous recipe!!
Amanda G
0This recipe is pretty straight forward and simple, but was well received in our household. I am not a huge fan of drumsticks…but with grocery prices the way there are now, I usually shop what is on sale. Normally I like thighs for oven baking, which the seasonings from this would still work for! We don’t have a rack thing so I used a little oil on my tin foil and cooked them on the foil and made sure to flip them. They did not stick. I did end up broiling mine for about a minute or so at the end but that is personal preference and possibly because we didn’t use a rack to have the air circulation. Overall – I would make these again! We served with lemon-pepper seasoned rice and green beans.
Angela Quinteros
0Made this recipe for Sunday dinner and I am so amazed how easy and fast it was to prepare. So delicious and juicy I am definitely making this again! Thank you!
Ceci
0I have always struggled to cook and season poultry/fish/meat, but this recipe is foolproof! The simple spice combo of salt, pepper, garlic and paprika even appease the pickiest eater(s). This recipe will be my go-to for all cuts of chicken now and make my meals easy. Thank you!!
Rachelle Robbins
0I’m not sure where I went wrong, but my result wasn’t exactly “super” crispy. It was really juicy and tasty, though, and such an affordable family dinner option! I’ ll be trying again with the 2nd half of the large pack of drumsticks. The easy prep & cleanup, plus hands off cooking, makes this recipe appealing for weeknights. I’ll be substituting Chile or Siracha salt for an extra kick this time.
Angie
0I made this for my husband the other day. He’s not a huge chicken drumstick fan, but loved this recipe. I would definitely make it again. I did add extra garlic powder.
Monica M.
0I have made this recipe multiple times! It is always a winner. I love how easy it is to make when I am pressed for time. The flavor and texture are outstanding. My husband loves chicken wings, so I have even used this recipe for those as well.
We love how crispy the skin gets, yet the meat is moist and tender.
Martha Vandiver
0I love this recipe! It truly is keto friendly. It was a lot easier than I thought it would be and I followed all of the instructions. I like that you don’t have to fry it in a pan. I used my convection oven, it cooked so fast and crisped up just as good as an air fryer could do. I learned something new and they are yummy!!
Melissa Brownlow
0Made this with chicken breast (not a big fan of legs here) and it was juicy and so easy. I think a bit more paprika, for my personal preference, but we’ll definitely have it again.
Denis Thibodeau
0I wasn’t sure about this recipe. I tried it and I love it. I just bought a package of chicken legs just for this recipe. So in my near future I’ll be having more chicken legs.
Nancy Barbier
0I’m Def going to try this recipe! Thank you! 🙂
Melissa
0Absolutely delicious. Skin is crispy, chicken is flavorful and, as an added bonus, super cheap to make.
Stacey
0Another great recipe that is so easy for week nights! About half way through the bake (when I turned the legs), I put four golf ball sized rounds of aluminum foil under the four corners of my wire rack to create a space below the chicken. I then spread half inch slices of zucchini (that were lightly seasoned with salt and pepper) under the chicken to catch the rest of the chicken drippings and finish cooking with the meat. The squash was perfectly cooked and since I lined my baking sheet with foil before starting the chicken, clean up was a breeze! Thanks again for the simple yet flavorful recipe.
Ben
0Hello Maya. I tried it exactly your way and it was good but to me, it lacked depth and flavour.
So the next time round, I added onion powder, ground cumin, turmeric, a little bit of red chilli flakes and ground thyme. This was a winner. I tried the same spice rub on chicken wings and even cauliflower chunks and it was a “winner, winner chicken dinner” even with the cauliflower! Thank you for your recipes and support as usual Maya. Much appreciated!
Tammy Osborne
0Very simple, juicy & tasty! My husband (who is a FRIED chicken fan) also really liked it! (I roasted sweet potato wedges right along with the chicken.) Delicious!
Dianne
0Great, crispy legs! So easy,too. Sometimes simple is the best.
marion
0made this last night- used olive oil instead of butter-tasted great – easy quick meal- thanks for sharing