Baked Chicken Legs
This post may contain affiliate links. Please read our disclosure policy.
Tender, juicy Baked Chicken Legs that are tossed in a delicious seasoning made with pantry staples then baked. They have an amazing flavor, crispy skin and are a hit at every dinner table!
We love chicken around here and there’s no shortage of chicken recipes on this site including these tender, juicy oven-baked chicken legs. If you’ve been wanting to switch out regular chicken breasts for something new, these crispy legs are the recipe to try!
Baking chicken legs in the oven is so super easy (so are chicken thighs!). They’re first seasoned with spices and then all you do is pop them in the oven! It’s one of my favorite main dishes to make because they pretty much go with all the side dishes – macaroni and cheese, mashed potatoes, and roasted vegetables are just a few favorites!
If you want other baked chicken leg recipes you should also check out my barbecue chicken legs and air fryer chicken drumsticks. They’re so delicious, too!
But, today it’s all about the oven so if you’re ready to learn how to bake chicken legs with deliciously crispy skin keep on scrollin’! I’m sharing all of my best tips with you!
Ingredients
This recipe is so easy – you probably have all of the ingredients for the seasoning sitting in your pantry now! Here are the ingredients you’ll need:
- Chicken drumsticks
- Olive oil
- Sea salt
- Black pepper
- Garlic powder
- Smoked paprika
- Chili powder
- Onion powder
I really love to use smoked paprika in the seasoning because it gives the chicken a hint of smokiness like you get when you grill. But if you only have regular paprika that will work, too.
Recipe Tips
To get really crispy skin you need to thoroughly dry the chicken first. Use paper towels to pat them dry – removing the excess moisture from the skin will make it easier to get that perfectly crispy skin!
Then, just pop the drumsticks in a large resealable bag along with the olive oil. Seal the bag and toss to coat the chicken in the oil. Add all of the seasoning, seal the bag again and toss again to coat the legs evenly with the spices.
For easy clean-up I like to line my baking sheet with foil. Go ahead and lightly coat it with cooking spray to keep the drumsticks from sticking while they bake.
I like to bake them at 425 degrees. The high temperature really helps to crisp the skin. Bake them uncovered on the baking sheet – you don’t have to turn them, just leave them to cook and after about 40 to 45 minutes they’ll be ready!
How do you know when they’re done?
The best way to tell is to check the internal temperature with a meat thermometer. Baked chicken should be cooked to a temperature of at least 165 degrees, but for legs I let them cook longer. Sometimes there are red spots in the meat near the bone and if you cook them a little longer those disappear. The meat will still be really juicy and tender!
You can also just cut into one and check that it’s cooked all the way through. The meat should be thoroughly cooked to the bone and the juices should run clear. But, seriously, I recommend a thermometer – it just makes life so much easier.
How long does baked chicken last?
Cooked chicken lasts for up to four days in the refrigerator. You can enjoy it warmed up, but the skin won’t be as crispy. Sometimes I just pull the meat off the bone and store it for easy sandwiches and salads for lunch. It’s delicious cold or warmed up!
What should I serve with them?
- Any kind of potato dish is great to serve with them like German potato salad, hasselback potatoes, roasted sweet potatoes, or my amazing crack potatoes!
- Add a healthy veggie side dish like glazed carrots, cooked asparagus, or air fryer broccoli.
- They also go great with baked beans, garlic butter noodles, or Parmesan orzo!
No one can resist these crispy-skin chicken legs! Once you try them I’m sure you’ll make them again and again. They’re so easy to make and turn out perfect every time I make them. They’re so delicious!
Have you tried this recipe? I’d love if you would rate it!! A five-star rating will make my day! Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Baked Chicken Legs
Ingredients
- 8 chicken drumsticks about 2 lb
- 2 Tbsp olive oil
Seasonings
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 1 ½ tsp smoked paprika
- ¼ tsp chili powder
- 1 tsp onion powder
Instructions
- Preheat the oven to 425 degree F.
- Line a baking sheet with aluminum foil and lightly spray with non-stick cooking oil. Set aside.
- Remove drumsticks from packaging. Pat them dry with paper towels. Place into a bowl or resealable plastic bag. Add oil oil and toss to coat.
- In a small bowl combine seasonings. Add to bowl/bag and toss until chicken is coated.
- Place drumsticks on the baking sheet. Place in a preheated oven and bake for 40-45 minutes or until the internal temperature is 165 degrees or higher.
Tips
- Technically the internal temperature needs to be 165 degrees F, but I find that there are no bloody spots around the bones if you cook it a little longer and the chicken is fall off the bone tender and juicy.
Butch Heth says
I lacked roasted paprika , so I added a teaspoon of Liquid smoke to the recipe (with the olive oil) It gave the hini of the BBQ flavor. Rave reviews! Thanks for this method and this recipe…
Julie Evink says
So glad you enjoyed it! Great switches to make it work!
Sherry says
Excellent!! Nice flavor and nicely cooked.
Michelle Sperr says
Glad you enjoyed the chicken legs Sherry!
Connie says
The spices would not evenly coat anything, no matter how much I shook the bag. They were really unevenly distributed on the chicken.
Julia poore says
You have to make sure the chicken is dried off really well or the oil and seasoning will not stick. Try it again. Very good baked chicken recipe.
Michelle Sperr says
Great tip! Thanks!
David says
I found you need to add the spices a bit at a time. And mix the oil and spices well, then add more spices. Please try it again you will enjoy it.
Michelle Sperr says
Thanks David!
Katie Cooper says
Excellent recipe
Michelle Sperr says
Glad to hear that you liked the recipe Katie!
Michelle Sperr says
Hmmm…I haven’t had that problem Connie. You could try mixing the spices before trying to coat the chicken?
Sara says
I loved the fix it and forget it way to make this. It turned out phenomenal and I paired it with your garlic butter pasta. I had surprised my college age kid with these and he gave me a hug. What more could a mom ask for? My husband and I are plant based eaters, but I did taste this to make sure it was ok. It was awesome! I will go through more of your recipes for him…thank you!
Michelle Sperr says
You’re welcome Sara! I’m so glad that you got a hug for all your hard work too! Way to go!
Kaitlin says
I am so excited to have found this recipe! I love drumsticks, but, more often than not, avoid buying them at the store because I don’t want to have to cook them on the grill–this will be a game changer!! And I can tell it will be a delicious recipe because it has all the right seasonings and the chicken looks fantastic–thanks for sharing! 🙂
Michelle Sperr says
You’re welcome Kaitlin! Let me know how it turns out!
Stephanie says
My dearly beloved & I love this chicken recipe. I put it under broiler for 2-3 minutes after its cooked& the skin gets delisciously crispy. I use drumsticks &/or chicken thighs with this recipe. Yummm
Michelle Sperr says
What a great idea to put it under the broiler to crisp up the skin! Glad you loved this recipe!
Helen Moulton says
Easy and delicious. My family loved it.
Michelle Sperr says
Yay! Thanks for sharing Helen!
Loretta Shields says
Made this last night, it was so easy and yummy!
Michelle Sperr says
Glad it was easy and delicious Loretta!!!
Clara Kantor says
This was the best tasting chicken legs we’ve ever had. Juicy and moist. My husband and I truly love this recipe and it will be on our menu weekly. Thank you
Michelle Sperr says
Awesome Clara! I’m glad that you and your husband love this recipe!
RLSCM says
This is my new favorite chicken recipe. So moist and full of flavor. Simple ingredients and very easy to prepare. What’s not to love? Thank you!
Sue says
Made these for dinner last night. They were SO good. Husband even raved about them. I added cayenne and poured some Trader Joes Green Dragon sauce on some and TJ’s Sriracha sauce on the others just before going into the oven. Cooked on convection for the given time. WOW! Looking forward to making these again and again.
Julie says
Awesome! I’m so glad you loved it!
Jeff K. says
Crispy and juicy, great combination. It has been terrific every time. A great foundational recipe that opens the door to trying alternatives like rosemary and curry. I have some folks who don’t do “spicy,” so I can mix it up to please everyone.
Julie says
Perfect! I’m so glad you enjoy this one!
Tina says
I followed the recipe and my chicken looked burnt. Not sure if the temperature was too high but I put it at 425. Not sure what I did wrong.
Julie says
Hmmm, did it taste burnt? The skin will definitely get crispy!
Michele says
I am just gonna say… I don’t like chicken. I never WANT to eat it… I do eat it because it is better for me than an all red meat diet… but I digress. I ate three pieces of this chicken in one sitting… it was THAT good. I even took three more pieces in my lunch today and was the envy of the entire office. Was so good, husband said it was simple to put together. Thank you for sharing!
Julie says
I’m so glad you loved it, Michele!
Vicki W. says
I made this recipe last night for dinner….picky son who had a melt down a couple nights ago because he didn’t like what I made for dinner was thrilled to have these along with mashed potatoes and vegetables. They were delicious and looked so darn good when they came out of the oven! I had a big package with fourteen legs so I doubled everything.
A definite keeper!!
Julie says
Awesome! I’m so happy these were a hit for your family, thanks for sharing!
Danielle Shurley says
Do I just double the ingredients when I have 16 drumsticks?
Michelle Sperr says
Hi Danielle – I would double the recipe, yes! Enjoy!