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🏠Home » Recipes » 101's Best Recipes

Easy Oven-Baked Chicken Legs: Crispy, Juicy, and Foolproof

Updated: Aug 11, 2025 · Published: Mar 1, 2025 by Dan Mikesell AKA DrDan · 478 Comments

Jump to Recipe
Time: 40 minutes mins

Baked chicken legs (drumsticks) are easy, budget-friendly, and ready in about 35 minutes. Bake hot for crispy skin and juicy meat every time — no flipping, no breading, no guesswork.

This foolproof recipe has been a reader favorite for over a decade. Perfect for beginners, it walks you through how long to bake chicken legs at different oven temps, the best internal temperature for tenderness (185°–195°F), and simple tricks for maximum crisp.

A pile of chicken legs on a white plate.
Jump To (scroll for more)
  • 👍 Why You’ll Love This Recipe
  • 🛒 Ingredients for Baked Chicken Legs
  • 👨‍🍳 Quick Overview – How to Bake Chicken Legs
  • ⏱️ How Long to Bake Chicken Legs at 350°F, 375°F, 400°F, or 425°F
  • 🧂 Seasoning & Flavor Options for Baked Chicken Legs
  • 🛠️ Beginner Troubleshooting for Baked Chicken Legs
  • 🌡️ Best Internal Temperature for Baked Chicken Legs
  • 📋 Other Chicken Recipes
  • 🍽️ Serving Suggestions
  • ❄️ How to Store Leftovers
  • ❓ FAQs
  • 📖The Recipe Card

quote mark
Featured Comment by Tonya:
⭐⭐⭐⭐⭐
"I followed the recipe to the "T" and I usually do my own thing. But this is absolutely the BEST ever drum recipe I have ever had in all my 46 years. Thank you!!!!"

👍 Why You’ll Love This Recipe

  • Super simple – No breading or marinades, just trim, season, and bake. No fuss.
  • Crispy skin, juicy meat – High heat + optional rack (or a halfway flip) makes it happen.
  • Beginner-friendly – Clear steps and tips for consistent results.
  • Healthier family favorite – Low-carb, low-calorie, affordable, and a hit with kids and adults.
  • Versatile flavors – Works with any seasoning blend or just salt and pepper.

🛒 Ingredients for Baked Chicken Legs

Raw chicken legs with seasoning—labeled.

🐓 Chicken Legs (Drumsticks)
Use bone-in, skin-on pieces – don’t confuse them with leg quarters, which include the thigh. Leg quarters are better cooked using my Baked Chicken Thighs recipe.
✅ Trim tip: Check the cut end for loose bone fragments or skin flaps and trim.

🧂 Seasoning
My go-to is kosher salt, black pepper, and garlic powder. You can season any way you like – from simple salt and pepper to your favorite spice blend.

(For more seasoning ideas, BBQ variations, and marinades, see the Seasoning & Flavor Options section below.)

👨‍🍳 Quick Overview – How to Bake Chicken Legs

1. Preheat and Prep

Preheat oven to 425°F. Line a rimmed sheet pan with foil for easy cleanup. Add a wire rack if you have one.

Spray the baking sheet and rack with cooking spray.

✅ Pro Tip: A rack helps crisp the skin and keeps the legs out of the drippings. No rack? Place legs directly on the foil and flip halfway through baking.

2. Season the Chicken

Pat drumsticks very dry with paper towels – this is key for crisp skin. Trim any loose skin or bone fragments. Season all sides with kosher salt, black pepper, and garlic powder – or your favorite blend.

Seasoning chicken legs.

✅ Pro Tip: Moisture is the enemy of crispy skin — don’t skip the drying step.

3. Bake

Place legs on the rack with thicker ends facing out. Bake at 425°F to an internal temp of 185°–195°F, about 35 minutes with convection or a few minutes longer without.

Raw chicken legs on a rack.

✅ Pro Tip: Use an instant-read thermometer – it’s the only way to know they’re cooked perfectly.

4. Rest and Serve

Let drumsticks rest for 5 minutes before serving so the juices settle and the skin stays crisp.

Baked chicken drumstick on the tray.

Note: This is a quick overview, not the full recipe. See the printable recipe card below for complete step-by-step instructions, tips, and variations.

⏱️ How Long to Bake Chicken Legs at 350°F, 375°F, 400°F, or 425°F

Baking time depends on oven temperature and whether you use convection. Higher heat gives crispier skin and juicier meat.

  • 350°F conventional – 50 to 55 minutes
  • 350°F convection / 375°F conventional – 45 to 50 minutes
  • 375°F convection / 400°F conventional – 40 to 45 minutes
  • 400°F convection / 425°F – 35 to 40 minutes
  • 425°F convection – about 35 minutes – recommended

✅ Pro Tip: Chicken legs are best at 185°–195°F — going higher than 165°F makes the meat more tender and juicy. Always check with an instant-read thermometer.

🧂 Seasoning & Flavor Options for Baked Chicken Legs

  • Classic: Kosher salt, black pepper, and garlic powder (my go-to).
  • BBQ Style: Use a BBQ dry rub instead of salt and pepper. Brush with BBQ sauce in the last 5 minutes of baking.
  • Smoky: Add smoked paprika for color and depth of flavor.
  • Herb Blend: Try poultry seasoning, Italian seasoning, or fresh rosemary and thyme.
  • Marinades: Italian dressing, lemon butter marinade, or teriyaki work well, but you’ll lose the crispy skin.

✅ Pro Tip: A light coat of olive oil can help spices stick, but may make the skin slightly thicker and less crisp. I skip it for drumsticks, but it’s useful for skinless cuts.

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🛠️ Beginner Troubleshooting for Baked Chicken Legs

Skin not crisp? The chicken wasn’t dry enough before seasoning, or your oven temperature was too low – is your oven accurate?. Pat thoroughly with paper towels and use the recommended temperature.

Cooking unevenly? Place thicker ends toward the pan edges — those areas cook hotter.

Still underdone? Don’t stop at 165°F. While it’s safe, the meat will be chewy and stringy. Drumsticks are most tender at 185°–195°F — always check with an instant-read thermometer.

🌡️ Best Internal Temperature for Baked Chicken Legs

The sweet spot for tender, juicy drumsticks is 185°–195°F. At this range, the connective tissue breaks down, making the meat moist and easy to eat.

Yes, 165°F is safe (USDA), but drumsticks cooked only to that temp will be chewy and stringy. The extra time to reach 185°–195°F is worth it for the texture alone.

America’s Test Kitchen recommends going even higher – 190°–195°F – for maximum tenderness.

📋 Other Chicken Recipes

If you like baked drumsticks, try these other easy chicken recipes:

  • Crispy Oven Baked Chicken Thighs – juicy meat with golden skin.
  • Grilled Chicken Thighs – quick, flavorful, and perfect for summer.
  • Crispy Baked Chicken Wings – oven-baked but tastes deep-fried.
  • Baked Bone-In Chicken Breasts – moist, flavorful, and easy.
  • Cooking for a crowd? See How to Cook Chicken for a Group.

Grilled Chicken Drumsticks

This never-fail recipe makes perfectly grilled chicken drumsticks fast and easy. Tender, flavorful, and budget-friendly, they'll delight everybody, from picky kids to grandma.

chicken drumsticks cooking on the grill.

🍽️ Serving Suggestions

Serve with a green salad and your favorite sides:

  • Oven Baked French Fries
  • Baked Rice
  • Microwave Corn on the Cob
  • Oven Roasted Red Potatoes
  • Steamed or roasted broccoli

❄️ How to Store Leftovers

Store leftovers in an airtight container:

  • Fridge: Up to 4 days
  • Freezer: Up to 4 months
  • Reheat: Thaw if frozen, then reheat in the oven or air fryer. The microwave works, but it softens the skin.

❓ FAQs

Why use a rack for baking chicken drumsticks?

A rack lifts the chicken, allowing air to circulate underneath, which is especially helpful with convection ovens. It also keeps the legs out of the drippings for crisper skin.

No rack? Place them directly on foil and flip halfway through baking.

Why is some chicken still pink when fully cooked?

With previously frozen drumsticks, bone marrow can release pigment as it thaws and cooks. The meat may look pink, but it’s safe if the internal temperature reaches at least 165°F.

Can I use this recipe for frozen chicken legs?

It’s best not to. Baking from frozen causes uneven cooking — the outside can overcook before the inside is done, and the texture suffers. Thaw completely for safety and the best results.

Why not stop cooking chicken legs at 165°F?

While 165°F is safe, drumsticks will still be chewy and stringy at that point. For tender, juicy meat, keep baking until they reach 185°–195°F so the connective tissue has time to break down.

How long to bake chicken legs at 425°F?

In a convection oven, about 35 minutes. In a conventional oven, plan for 40–45 minutes. Always check for an internal temperature of 185°–195°F for the best texture.

📖The Recipe Card

Baked chicken legs on a white plate.

Baked Chicken Legs (Drumsticks) – Crispy & Juicy

4.84 from 81 votes
From Dan Mikesell AKA DrDan
Dry, season, and bake hot for crispy skin and juicy meat in about 35 minutes. Optional rack or flip once; finish to 185°–195°F for the best texture.
Prep Time : 5 minutes mins
Cook Time : 35 minutes mins
Total Time : 40 minutes mins
Servings #/Adjustable :6 chicken legs
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 6 Chicken legs - (about 1½ lbs) – Scale to as many as you want
  • Salt and pepper to taste (or your favorite seasoning)

Step-by-Step Instructions
 

Preheat and Prep

  • Preheat oven to 425°F (with convection if you have it)
    Raw chicken legs with seasoning—labeled.
  • Prep a sheet pan with aluminum foil and a wire rack (optional). Spray with cooking spray. If you don't have a rack, flip the legs halfway through cooking.
    Spraying PAM on a rack on a foil covered tray
  • Pat the drumsticks very dry with paper towels. Trim any loose skin or joint fragments.
    Trimming the chicken leg.

Season the Chicken

  • Season all sides with salt and pepper (or your preferred seasoning).
    Seasoning chicken legs.

Bake

  • Place legs on the prepared rack with the thicker ends toward the pan edges. Bake until the internal temperature reaches 185°–195°F, about 35 minutes with convection (a few minutes longer without). Do not stop short of 185°F; use an instant-read thermometer.
    Raw chicken legs on a rack.

Rest and Serve

  • Let the cooked drumsticks rest for 5–10 minutes before serving. This allows the juices to redistribute and the skin to stay crisp.
    Baked chicken drumstick on the tray.

Recipe Notes

Pro Tips:

  1. Optimal baking temperature: 400°F or 425°F convection. Lower temperatures, like 350°F or 375°F, will yield slightly less crisp skin. Refer to the main post for guidance on time across various temperatures.
  2. Pat dry: Removing surface moisture is the #1 key to crispy skin.
  3. Rack or flip: A rack promotes airflow and keeps meat out of drippings. No rack? Flip halfway.
  4. Seasoning: Adjust spices to your taste (see post for flavor and options).
  5. Scaling: This recipe can be scaled to any quantity needed.
  6. BBQ variation: Use a BBQ dry rub instead of salt/pepper; brush with BBQ sauce during the last 5 minutes of baking.
  7. Storage: Refrigerate leftovers for up to 4 days or freeze for up to 4 months.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 160 kcal (8%)Protein : 19 g (38%)Fat : 9 g (14%)Saturated Fat : 3 g (15%)Cholesterol : 80 mg (27%)Sodium : 477 mg (20%)Vitamin A : 100 IU (2%)Vitamin C : 3.3 mg (4%)Calcium : 20 mg (2%)Iron : 1.1 mg (6%)
Course: Main Course
Cuisine: American
Keyword: baked chicken legs, how long to bake chicken legs, Oven baked drumsticks

Editor's Note: This article was originally published on September 9, 2012. It has been updated with discussion and photos to improve the presentation and add more information. The recipe remains the same. Please enjoy the update.

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  1. Jane W says

    January 01, 2025 at 12:37 am

    Is it the same for thighs?

    Reply
    • Dan Mikesell AKA DrDan says

      January 01, 2025 at 9:27 am

      Hi Jane,

      Welcome to the blog.

      The technique is similar but I have specific thigh instructions at https://www.101cookingfortwo.com/oven-baked-chicken-thighs/

      I hope that helps.

      Dan

  2. Leah says

    November 24, 2024 at 8:55 pm

    5 stars
    This is my go to receipe. I should have it memorized by now with how often my 12-year-old requests them. Y chicken" is her favorite. We just use salt & garlic. Thank you for helping me add an easy, well liked staple!

    Reply
  3. Gail Boyd says

    March 10, 2024 at 2:46 pm

    What do you do if you don’t have a meat thermometer

    Reply
    • Dan Mikesell AKA DrDan says

      March 10, 2024 at 6:16 pm

      Hi Gail,

      Welcome to the blog.

      Unfortunately, I have no good answer. An instant read thermometer is about $10 at Amazon or big box stores. It will make anybody a 100% better cook. It will save the day for you many times. And it costs less than one spoiled meat.

      For drumsticks, you will see things like poking with a knife and "fluids run clear". Nope. I tested it and found the temp was 155° usually when the fluid clears. That is not even safe, and definitely not done.

      Dan

  4. Geo says

    March 08, 2024 at 2:39 pm

    5 stars
    Great recipe for a guy who is 67 and just starting to cook!🧑‍🍳 Thanks

    Reply
  5. Suescatlady says

    June 23, 2022 at 9:03 pm

    5 stars
    Don't know how I missed this recipe. Tried your chicken thigh recipe. It is the best and so simple to do. Drum sticks come out equally wonderful. Hubby loves pepper so really apply fresh ground pepper liberally. Me not so much. I grind a moderate amount of sea salt on his and mine. For mine, I go light on the pepper. I have sprinkled a bit of rosemary on mine and loved it. I think they taste best fresh out of the oven. I usually pull the skin off but not on these. The skin is so crisp and not oily tasting. The first time I tried the recipe I did enough for a few nights. The skin wasn't crisp when reheated. Since this is so simple to do and doesn't take that long now I only cook as much as we will eat for one meal. Thank you so much for sharing.

    Reply
  6. Teri says

    January 30, 2022 at 9:41 am

    5 stars
    I did this and they turned out delicious. I used preseasoned legs that were huge from Costco. The seasoning burned like crazy and the bits that dropped in the pan smoked up my house. The meat was juicy and delicious, but next time, I will season with your mix and perhaps I won't get smoked out. The time allotted on the package said cook 20 minutes, turn the drums, and cook 15 more. They needed 10 more minutes to get to 185.

    Reply
  7. Tonya Rogers says

    August 31, 2021 at 1:17 am

    5 stars
    I followed recipe to the T, and I usually do my own thing. But this is absolutely the BEST ever drum recipe I have ever had in all my 46 years. Thank you!!!!

    Reply
  8. Allen says

    August 12, 2021 at 6:46 pm

    I made this for dinner tonight and it was really good. I cooked it on a rack and didn’t turn them halfway. When it was done I noticed the bottoms of the legs were a little wet despite using the rack. To remedy this I simply turned them over and put it back in the oven on broil for 2 min. Worked Great!

    Reply
    • carol says

      October 15, 2023 at 8:49 pm

      5 stars
      Tonight I followed your recipe for drumsticks! Turned out great and they actually looked just like the picture!! I appreciate the info about heating to 190-195. I guess that’s what I did wrong (for years); these were tasty and more tender. I plan to use more of your recipes. Thank you!

    • Dan Mikesell AKA DrDan says

      October 15, 2023 at 8:54 pm

      Hi Carol,

      Welcome to the blog.

      This is one of my favorite recipes still. I made it again a few days ago. Please let me know if you have any questions as you try other recipes.

      Thanks again for the note and the rating.

      Dan

  9. Nett says

    June 15, 2021 at 8:27 am

    Hi Dan,
    Thanks for the clear and thorough instructions. I'm wondering why you call for an internal temp of 185 when food safety sources say 165. Is it for assured crispness or just personal preference? About to try these so I'd love to know.

    Reply
    • Dan Mikesell AKA DrDan says

      June 15, 2021 at 8:32 am

      Hi Nett,

      Welcome to the blog.

      This is covered in the post. See https://www.101cookingfortwo.com/the-art-of-drummies-oven-baked-chicken/#best-final-internal-temperature

      Basically it is texture.

      Dan

    • Aleis says

      March 22, 2022 at 5:59 pm

      Chicken is Indeed safe at 165-170 but often is still too wet. 185 is just enough to make it extra crispy without tasting burnt or dry.

  10. Anaysha Rajawat says

    February 04, 2021 at 12:36 pm

    5 stars
    v

    Reply
  11. Sarah says

    April 18, 2020 at 8:50 am

    5 stars
    Worked well-- 30 minutes at 220C for us. Appreciate the simple recipe, drumsticks turned out moist with crispy skin.

    Reply
  12. wayne says

    February 13, 2020 at 10:21 am

    hi
    how about hot air fryer instructions

    Reply
    • Dan Mikesell AKA DrDan says

      February 13, 2020 at 10:36 am

      Hi Wayne,

      Welcome to the blog.

      I don't have specific instructions for an air fryer. BUT an air fryer is just a mini convection oven so if you follow the convection instructions, I would expect good results. As always, you are cooking to a final internal temperature and you are "plowing new ground" so check the internal temperature frequently as you get close to done.

      If you do this, please post your results back here. Somebody else may benifect from your experence.

      Dan

    • Marsha says

      December 30, 2020 at 5:19 pm

      I used an air fryer for drumsticks and it worked well. However, it did not give enough time automatically. I had to do another 10-15 mins. It’s easy and they were delicious!

    • Wanda levy says

      May 22, 2021 at 6:29 pm

      How about Ir fryer instructions tions

    • Dan Mikesell AKA DrDan says

      May 22, 2021 at 7:39 pm

      Hi Wonda,

      Hopeful a reader can pop in with something. I don't have an IR oven or grill.

      I do know they cook faster but as I always say, you are cooking to a final internal temperature and never by time. So it should be possible, just watch the internal temperature very closely.

      If you try it, please come back and report.

      Dan

  13. Elyce says

    February 04, 2020 at 4:47 pm

    5 stars
    I always rinse chicken in cold water & pat dry before cooking. I never contaminate anything. We have Clorox wipes, soap & hot water. I wash my hands before, during & after. How "hard" is that? Chicken must be rinsed to get rid of bone bits, blood & juices or it gets an unpleasant "poultry" taste which I can't really explain, but it tastes off.

    Reply
  14. Asraf abid says

    January 22, 2020 at 11:27 pm

    Bake with chicken skin is so delicious, I love it.

    Reply
    • Mark says

      March 26, 2021 at 4:35 pm

      Pork is fine to eat at 145 degrees. I always cook my pork to that temperature
      and it is perfect

    • Dan Mikesell AKA DrDan says

      March 26, 2021 at 4:45 pm

      Hi Mark,

      Pork is fine at 145° for safety and most cuts are excellent at that temp. But the sentence ends with "you sure won't want your pulled pork to be cooked to 145°" referring to pulled pork from the butt that needs to get to 185° to start to melt the connective tissue. For good pulled pork butt, you need 200°+. 145° would be horrible, like chewing rubber.

      Dan

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