Baked chicken legs are affordable, easy to prepare, and always a crowd-pleaser. The skin crisps up beautifully in the oven, while the meat stays moist and tender. You can season them with just about anything, and they pair well with countless side dishes—from roasted veggies to mashed potatoes or fresh salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken legs (drumsticks)
Olive oil
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Dried thyme or Italian seasoning (optional)
Lemon wedges or fresh herbs (for serving, optional)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Pat the chicken legs dry with paper towels. This helps the skin crisp up in the oven.
Place the drumsticks in a large bowl or directly on the baking sheet.
Drizzle with olive oil and season with salt, pepper, garlic powder, onion powder, paprika, and herbs if using. Toss or rub well to coat all sides evenly.
Arrange the chicken legs in a single layer on the prepared baking sheet with some space between each piece.
Bake for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and browned. For extra crispiness, broil for 2–3 minutes at the end.
Remove from the oven and let rest for 5 minutes before serving. Garnish with lemon wedges or fresh herbs if desired.
Servings and timing
This recipe serves 4. Prep time is about 10 minutes, and cook time is 35–45 minutes. Total time is approximately 50–55 minutes.
Variations
Spicy: Add cayenne pepper, chili powder, or hot sauce to the seasoning mix.
Barbecue-style: Brush with your favorite BBQ sauce during the last 10 minutes of baking.
Lemon herb: Marinate chicken in lemon juice, olive oil, and herbs before baking.
Asian-inspired: Use a glaze of soy sauce, honey, garlic, and ginger.
Honey mustard: Mix Dijon mustard and honey as a marinade or post-bake glaze.
Garlic parmesan: Toss baked chicken with melted butter, garlic, and grated Parmesan.
Smoky: Add smoked paprika and ground cumin for a deep, smoky flavor.
Buttermilk marinade: Soak chicken legs in buttermilk and spices overnight for extra tenderness.
Crispy coating: Coat chicken legs in seasoned breadcrumbs or panko before baking.
Low-carb: Skip sweet glazes and serve with roasted vegetables or a fresh salad.
Storage/Reheating
Store leftover baked chicken legs in an airtight container in the refrigerator for up to 4 days. To reheat:
Oven: Preheat to 350°F (175°C) and bake for 10–15 minutes until heated through.
Air fryer: Reheat at 375°F (190°C) for 5–6 minutes for crispy skin.
Microwave: Heat in 30-second intervals, though the skin may soften.
FAQs
How do I get the skin crispy in the oven?
Pat the chicken dry before seasoning and bake at a high temperature (400°F or higher). Broil for a few minutes at the end for extra crispiness.
Should I use bone-in, skin-on chicken legs?
Yes, bone-in, skin-on drumsticks provide the best flavor and texture for this recipe.
Can I use frozen chicken legs?
Yes, but thaw them completely and pat dry before seasoning and baking for even cooking.
Do I need to flip the chicken during baking?
It’s not required, but flipping halfway through can help brown both sides more evenly.
How do I know when the chicken is done?
Use a meat thermometer—chicken is done when it reaches 165°F (74°C) in the thickest part near the bone.
Can I marinate the chicken ahead of time?
Absolutely. Marinate for a few hours or overnight in the refrigerator for deeper flavor.
What sides go well with baked chicken legs?
Try roasted vegetables, mashed potatoes, rice, coleslaw, or a green salad.
Is this recipe gluten-free?
Yes, as long as you use gluten-free seasonings and avoid coatings with flour or breadcrumbs.
Can I cook these in an air fryer?
Yes, cook at 375°F (190°C) for about 25–30 minutes, flipping halfway through.
How can I prevent the chicken from drying out?
Avoid overbaking. Check internal temperature and remove once it hits 165°F. Resting the chicken also helps retain juices.
Conclusion
Baked Chicken Legs are a delicious and dependable option for any meal. With crispy skin, juicy meat, and endless ways to season and serve them, they’re a weeknight staple you’ll turn to again and again. Simple, satisfying, and full of flavor, this recipe is a must-have for any home cook.
Baked Chicken Legs are crispy, juicy, and full of flavor—an easy and affordable main dish perfect for busy weeknights or casual family dinners. With minimal prep and simple seasoning, these oven-roasted drumsticks are a comforting classic.
Author:Catherine
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
8 chicken legs (drumsticks), bone-in and skin-on
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp dried thyme or Italian seasoning (optional)
Lemon wedges or fresh herbs, for serving (optional)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Pat chicken legs dry with paper towels to help crisp the skin.
Place chicken legs in a large bowl or directly on the baking sheet.
Drizzle with olive oil and season with salt, pepper, garlic powder, onion powder, paprika, and thyme or Italian seasoning if using. Rub or toss to coat evenly.
Arrange the chicken in a single layer on the prepared baking sheet with space between each piece.
Bake for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. For crispier skin, broil for 2–3 minutes at the end.
Remove from oven and let rest for 5 minutes before serving. Garnish with lemon wedges or fresh herbs, if desired.
Notes
Ensure chicken is fully thawed and patted dry before baking for best results.Broiling briefly at the end enhances crispiness.Marinate the chicken ahead of time for deeper flavor.Flip halfway through baking for more even browning (optional).Serve with mashed potatoes, roasted veggies, or a fresh salad.
