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Get It Now- Why You’ll Love My Baked Chicken Legs Recipe
- Ingredients & Substitutions
- How To Bake Chicken Legs
- Tips For Crispy, Juicy Results
- How Long To Bake Chicken Legs?
- Storage Instructions
- Serving Suggestions
- More Easy Chicken Leg Recipes
- My Tools For This Recipe
- Baked Chicken Legs (Crispy & Easy!) Recipe card
- Recipe Reviews
Everyone needs a baked chicken legs recipe to turn to, and this one is mine. Nope, it’s not fancy if that’s what you’re looking for. It’s just simple, flavorful, and crispy chicken you make when you want an easy, healthy dinner.
Clearly I’m not the only one that has those days I need this, because this has become my most popular chicken recipe here on Wholesome Yum since I published it years ago. And after all this time, this method for how to cook chicken legs in the oven is still the one I use most often for them. Your turn!
Why You’ll Love My Baked Chicken Legs Recipe
- Juicy and moist inside – Chicken leg recipes are harder to dry out than white meat, but I still have a few tricks up my sleeve to ensure these come out extra juicy for you. (See below!)
- Super crispy skin – Yes, I rave about crispy skin in my recipes for baked chicken leg quarters, baked chicken wings, and baked chicken thighs. And I’ll do it again with these baked chicken drumsticks, because who wants skin-on chicken without that? It’s the best part!
- Just the right spices – I’m a simple recipe kind of girl, but I love my spices! I pared down to just the important ones here, so you don’t need too many ingredients (four, if you’re counting — plus salt and pepper!). They are just the right ones to make this chicken flavorful. But I do have variations below if you want to try something different.
- Quick prep – My baked chicken legs recipe only needs a few minutes of your time. No need to wait for a marinade (there isn’t one) or go through lots of steps (it’s just a handful)!
- Make your whole family happy – It’s protein packed, it’s simple, it’s a hit with kids and adults alike. It’s just all around a winner of a chicken dinner.
Ingredients & Substitutions
This section explains how to choose the best ingredients my baked chicken legs recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken Drumsticks – Try to choose ones that are uniform in size, so that they cook at the same rate. Some people have asked me if they can use this oven baked chicken legs recipe for chicken breast. The answer is 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 – This helps make the chicken more crispy on the outside and juicy on the inside. It also helps the seasonings stick. 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 any issues with it. If you’re concerned about it, feel free to use ghee, olive oil, or avocado oil instead. Spraying with cooking spray would also work, but I prefer to avoid the chemicals.
- Smoked Paprika – Adds a yummy smoky flavor, as well as color. Feel free to swap in regular paprika if that’s what you have on hand.
- Garlic Powder – I use garlic powder instead of fresh garlic, as the latter would 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.
- Sea Salt & Black Pepper
Seasoning Variations:
The combination above is what I use most often (my garlic powder and smoked paprika are always running low, ha!). But I’ve also made these baked chicken legs with other seasoning blends, including Italian seasoning, lemon pepper seasoning, and Cajun seasoning. If your blend contains salt, reduce or omit the salt added separately. You can also make complimentary additions to the above spices too, such as oregano, onion powder, or cayenne pepper.
How To Bake Chicken Legs
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep the oven and pan. Preheat the oven. Line a baking sheet with aluminum foil (I always do this for easy clean up!), 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 the chicken. Pat the drumsticks dry with a paper towel to remove excess moisture.
- Brush with butter. Brush the chicken legs on all sides with melted butter, or use olive oil or avocado oil if you prefer.
- Add the seasonings. Sprinkle smoked paprika, garlic powder, sea salt, and black pepper on all sides of the chicken.
- Bake chicken legs in the oven. Roasting at high heat, flipping halfway through, will get them crispy — a.k.a. just how we want them. (But see my tips below if they aren’t crisp enough for you!)
- Let the chicken rest. Remove from the oven and wait a few minutes before serving.
Tips For Crispy, Juicy Results
- Patting dry is crucial. I pretty much 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.
- Season on the rack to save on dishes. I add the butter and seasonings right on the rack for a time-saving shortcut, but you can season in the chicken in a large bowl if you prefer. Simply pour the melted butter (or oil of your choice) over the chicken in the bowl, add the seasonings, and toss to coat.
- Start with the “pretty side” down. 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 to get crispy on all sides, even with the rack.
- Cook to 170 degrees F. Whether you are cooking chicken legs in the oven or using just about any other method, they should reach an internal temperature of at least 165 degrees F to be safe (source). However, I recommend 170 degrees F for dark meat recipes like this, because that’s when the collagen breaks down (in other words, they become juicy and tender). Here is the meat thermometer I use and recommend.
- Broil if needed. If the baked chicken legs are not as crispy as you like by the time they reach the right internal temperature, place them under the broiler for a couple of minutes to crisp up the skin more. (Watch closely so that they don’t burn!)
- Don’t forget to rest. Letting the chicken rest for 5 minutes after baking helps seal in the juices and ensure that they stay moist on the inside.
How Long To Bake Chicken Legs?
For average sized drumsticks, bake chicken legs for 35-45 minutes, flipping halfway through. The exact time will vary a bit, due to varying oven temperatures as well as drumstick size, so see my tips above to ensure they turn out just right.
Storage Instructions
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. The skin does get soft when you store it, but you can crisp it up again if you reheat correctly.
- Reheat: For crispy skin and a juicy inside, I highly recommend reheating chicken legs in the oven again, but 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.
- Freeze: You can freeze raw chicken for up to 9-12 months. Already baked chicken legs taste best if you freeze for no more than 3-4 months. I like to 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 the chicken before you reheat.
TIP: You can brush with butter and season the chicken legs before freezing them raw.
That way there is virtually no prep before baking later, and this actually makes them even more juicy. Try it and let me know what you think!
Serving Suggestions
There isn’t much that doesn’t go with baked chicken legs. Here are some of my fave sides to go with them:
- Vegetables – Try one of my healthy side dishes, or more specifically, low carb side dishes… I have so many to choose from, and veggies are my jam! My easy recipes for fried cabbage, creamed spinach, sauteed broccoli with garlic, or sauteed zucchini are great stovetop options if you want to make your veggies while you have the chicken legs roasting in the oven. 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.
- Potatoes – Oven baked chicken legs with potatoes make the ultimate comfort food meal! My kids love when I make them with my classic roasted potatoes. For a bit more nutrition, bake sweet potatoes or air fry sweet potatoes.
- Pasta – Because I’m gluten-free, I usually make baked spaghetti squash or zucchini noodles. Regular pasta works as well if it fits your lifestyle.
- Salads – Make it a light meal by serving your chicken 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 BBQ sauce, ranch dressing, or other sauces you like with chicken.
More Easy Chicken Leg Recipes
Looking for more chicken leg recipes? Here are some of my other favorite ways to cook them:
My Tools For This Recipe
- Instant Read Thermometer – The best way to tell when chicken drumsticks are done is to use a thermometer, and this is the one I like. Reminder, cook them to an internal temperature of 170 degrees F to get juicy!
- Baking Sheet with Cooling Rack – I’ve tried this recipe on a regular ol’ baking sheet, and you can do that if that’s all you have. But the best baked chicken legs I’ve made have always been on my trusty rack over a baking sheet. This allows the hot air to circulate around the chicken, so it cooks more evenly and crisps up better. (And I rely on it for many other foods, like bacon in the oven, lemon pepper wings, coconut shrimp, and spatchcock chicken, so it gets put to good use!)
- Silicone Brush – I use this for brushing on butter or oil. It’s my fave because it washes out easily.
Baked Chicken Legs (Crispy & Easy!)
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
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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 Like It?
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Recipe Notes
Serving size: 1 drumstick
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
331 Comments
Dela
1I love this recipe—thank you for this easy one! I’ve made it about 3-4 times now so far. It’s now one of my favorite to make and new ‘go-to’!
Cee Tee
1Made these exactly as the recipe described (no tweaks aside from cooking a little longer in oven due to how our oven is calibrated) and they turned out great! My husband who normally isn’t fond of drumsticks enjoyed this recipe so much we have now prepare this recipe for dinner often. PS: We like to make it and serve it along with your crunchy kale recipe!
Laurie is good
1Oh my gosh this recipe was good, my mom and kids loved it and I was requested to remake it again, so awesome.
Sara
1Perfectly seasoned and sooo crispy. LOVED these!
Helen Sohne
1This was perfect! Your recipe found its way into my email inbox just as I was defrosting chicken legs. The cooking method was easy and the seasonings delicious. I followed the advice for extra crispy skin by putting under the broiler, checking after a minute so as not to burn. I have to tell you that my husband and I gobbled up 5 between us. No leftovers!
Pat
1Wow, what a tasy great recipe for chicken legs. I followed instructions to the “T” and my chicken turned out crispy & juicy! I’ll definitely be making it again!!! Yum!!
JOHN LINDQUIST
0SIMPLE AND QUICK
Sonja Lillie
0Can I use chicken breasts or thighs for this recipes and long do I bake them?
Wholesome Yum D
0Hi Sonja, I have a recipe for both baked chicken thighs and baked chicken breast that you can use.
Marilyn
0I am 92 years old and like simple recipes.
Sandy
0Can you use olive oil instead of butter for the chicken? I already tried with butter and it fine just want know how it be with oil instead.
Wholesome Yum D
0Hi Sandy, Yes, you can use olive oil.
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!
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.