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
Lynn
0How would I cook in convection oven?
Wholesome Yum D
0Hi Lynn, I haven’t tested this recipe with the convection setting. It should work, but I’d probably reduce the temperature to 400 degrees F and watch the cook time.
Pamela Morin
0loved these drumsticks, extra crispy skins and still juicy inside. I will be making these alot
Jennifer
0Love this! Reminds me of my moms chicken growing up.
jersuerhodes
0Delicious and easy!
Kristyn
0One of my favorite go-to meals!! Everyone loves these drumsticks! They are tasty & go with just about anything!!
Melissa
0This is such a fun switch up from what I normally do with chicken! My kids thought this was so delicious and fun!
Allyson Zea
0Perfect for an easy healthy dinner! Love these!
Jessica
0I tried this recipe last night and absolutely loved it! The skin was super crispy and the inside so juicy!! Plus it was quick and easy to put together. This will definitely be one of my weekly dinners now.
Michele
0Thank you for sharing this recipe. It’s an easy prep and seasoning method. I did one thing different. I did not coat with butter before seasoning and cooking. I seasoned, cooked the one side, THEN when I flipped the drumsticks coated with melted butter. The skin was crispy, chicken was moist and delicious! It was enjoyed with a side of au gratin potatoes. I look forward to trying several of your recipes. Thanks for sharing and Happy New Year!
BeBe
0Thank You for sharing!!!!!
Lara M
0Absolutely fantastic! The flavors were perfect. The cooking time was perfect. I’ll definitely be making this again & again.
Joyce Williams
0Thank you for the delicious and easy recipe. Love it.
Julie
0Your recipe looks good, but I made it exactly how you said the chicken was cooked all the way through. But the skin didn’t get crispy ,and I did what you said to do put it on Broil , it still wasn’t crispy?????
Maya | Wholesome Yum
0Hi Julie, Sorry to hear that. Did you use a rack as well? That has a big impact on how crispy they get.
Dave
0What about doing this with convection oven instead of high heat and not turning?
Wholesome Yum D
0Hi Dave, Hi Lynn, I haven’t tested this recipe with the convection setting. I’d probably reduce the temperature to 400 degrees F and watch the cook time. I would still recommend flipping the chicken legs, though.
DM
0Great recipe. So easy and very tasty. I think next time I will put them under the broiler like you recommended to get them a little bit crispier. Thanks!
Linda Reece
0My husband came home with 2 large packages of chicken legs that were on sale. This recipe is so darn good! Came out absolutely perfect! Can’t wait to make again.
Bridget
0Can I PLEASE do this without a baking rack?????? I don’t have one…yet. Thanks!
Wholesome Yum D
0Hi Bridget, Yes, you can. The chicken just doesn’t come out quite as crispy as it does with the rack.
Ally O'Connor
0Confusing. You use BOTH drumsticks and legs in the recipe. Which is it? Thanks, Ally
Maya | Wholesome Yum
0Hi Ally, Chicken drumsticks and chicken legs are the same thing, so the names can be used interchangeably. If you’re looking for the whole legs, those are called chicken leg quarters.
Scott Tolbert
0I have a similar recipe. I mix avocado oil, sweet paprika, dried onion flakes, garlic powder, cayenne, sea salt, and black pepper together and rub the mixture on the chicken. I bake mine the same: 425 degrees. The avocado oil has a higher smoke point. To get the buttery flavor, perhaps you could substitute clarified butter/ghee, also with a high smoke point, for the avocado oil.
Alanna
0Silly question, what if you don’t have a rack for cookie sheet, can the drumsticks lay on the foil, and will they still turn out crispy. Making tonight for dinner
Maya | Wholesome Yum
0Hi Alanna, Yes, you can just cook them on a baking sheet on foil, they are just more crispy with the rack.
Berton Seltzberg
0One drumstick per person? What if I want to make this as a main dish? Then what?
I have a three-pound package of chicken drumsticks I want to make for dinner’s main course. What do I do?
Maya | Wholesome Yum
0Hi Berton, You can make this recipe with as many drumsticks as you want. If you want to make more than the recipe makes, just use the scaling feature on the recipe card to scale the recipe up for more servings.
Margo
0Very quick to put together. My daughter loves it. Does not end up greasy. I’ve made it a few times since I found the recipe and it has turned out well. Found that you need to bring the chicken close to room temp if you use the butter since my butter would solidify when put on to the out of the refrigerator chicken. The olive oil works well, also, even on cold chicken.