Baked chicken legs — or drumsticks — are one of the easiest, most affordable meals you can make. Just season, bake, and you’re rewarded with crispy skin and juicy meat every time.
This foolproof recipe has been a reader favorite for over a decade. It’s fast enough for weeknights and easy enough for beginners, with no breading, deep frying, or flipping needed.
You’ll learn exactly how long to bake chicken legs, what temperature they need to reach for tender meat, and a few simple tricks to get the best results.
Let’s make oven-baked drumsticks the easy way — with real flavor and no guesswork.
Jump To (scroll for more)
- 👍Why You'll Love This Recipe
- 🛒What You Need For Baked Chicken Legs
- 👨🍳Quick Overview—How to Bake Chicken Legs
- ⏱️ How Long to Bake Chicken Legs
- 🛠️ Beginner Troubleshooting for Baked Chicken Legs
- 🌡️ 185°F is the Best Internal Temperature for Baked Chicken Legs
- 📋Other Chicken Recipes
- 🍽️Serving Suggestions
- ❄️How to Store Leftovers?
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
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, no flipping, no fuss. Just season and bake.
- Crispy skin, juicy meat – Thanks to a rack and a hot oven.
- Beginner-friendly – Clear steps and tips for consistent results every time.
- A healthier choice – Naturally low in carbs and calories, with no added sugar or junk.
- Versatile flavors – Use your favorite seasoning or keep it classic with salt and pepper.
- Family favorite – Affordable, flavorful, and always a hit with kids and adults.
🛒What You Need For Baked Chicken Legs
🐓 Chicken Legs (Drumsticks)
Also called drumsticks. Use bone-in, skin-on pieces. Don’t confuse these with leg quarters, which include the thigh.
✅Trim tip: Check the cut end for loose bone fragments or extra skin flaps. Trim those off for a cleaner bite and better presentation.
💡 Note: If you're working with chicken leg quarters (drumstick and thigh attached), try my Crispy Oven Baked Chicken Thighs recipe instead—it handles those slight differences in size and fat content.
🧂Seasoning
You don’t need anything fancy here:
- Kosher salt and black pepper work just fine.
- I usually use my go-to All-Purpose Seasoning Recipe – that’s kosher salt, black pepper, and garlic powder.
- Smoked paprika adds color and flavor. A pinch of cayenne gives a little kick.
- Other good options: onion powder, poultry seasoning, or your favorite spice blend.
Want BBQ-style? Add a BBQ rub instead of dry seasonings and brush on sauce during the last 5 minutes of baking.
Are you thinking of marinade instead? Try Italian dressing or lemon butter marinade —but note that you’ll lose the crispy skin.
✅Oil note: A little olive oil before seasoning can help spices stick, but it’ll make the skin a bit thicker and less crisp. I skip it for drumsticks, but it’s helpful for skinless cuts.
🔧Equipment
- Rimmed baking sheet – catches any drippings
- Wire rack – promotes even air circulation (optional, but worth it)
- Aluminum foil or parchment paper – for easy cleanup
- Cooking spray (like PAM) – keeps the chicken from sticking
- Instant-read thermometer – non-negotiable for food safety and perfect doneness
👨🍳Quick Overview—How to Bake Chicken Legs
1. Preheat and Prep
Heat oven to 425°F (use convection if available). Line a rimmed baking sheet with foil and set a wire rack on top. Spray with cooking spray.
2. Season the Chicken
Pat the drumsticks dry with paper towels. Trim loose skin or bits at the joint.
Season with kosher salt and black pepper. If you like, add garlic powder, smoked paprika, or cayenne.
✅Pro Tip: Do not skip the pat dry; you will remove excess moisture that prevents crispy skin.
3. Baking
Place legs on the rack with thicker ends facing out.
Bake at 425°F to an internal temp of 185° to 195°F, about 35 minutes with convection.
4. Rest and serve
Let rest for 5 minutes before serving. Juices settle, skin stays crisp.
For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏱️ How Long to Bake Chicken Legs
At 350°F, chicken legs take about 50 minutes to bake. If you raise the heat to 425°F convection, they’re done in just 35 minutes, with crispier skin and juicier meat. Higher heat makes a big difference in both texture and flavor.
✅ Pro Tip: Drumsticks are fully cooked at an internal temp of 185° to 195°F.
🔥 Oven Temperature and Time Guide
Here’s a general guide for baking bone-in, skin-on drumsticks:
- 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 conventional – 35 to 40 minutes
- 425°F convection – about 35 minutes – recommended
✅Pro Tip: Use an instant-read thermometer—don’t rely on time alone. That’s how you get juicy meat, and safe results every time. Don’t eyeball it—use the tool and cook with confidence.
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🛠️ Beginner Troubleshooting for Baked Chicken Legs
Skin not crisp?
The chicken probably wasn’t dry enough. Next time, pat it thoroughly with paper towels before seasoning. Moisture is the enemy of crisp skin.
Cooking unevenly?
Make sure the thicker ends of the legs face the edges of the pan—those areas run hotter and help things cook more evenly. Using a rack improves airflow and helps even out cooking, too. No rack? Flip the legs after 20 minutes.
Still underdone?
Don’t guess—check with an instant-read thermometer. Chicken legs are fully cooked (and most tender) at 185°F to 195°F. Time and color can fool you.
🌡️ 185°F is the Best Internal Temperature for Baked Chicken Legs
The sweet spot for juicy, tender oven-baked chicken legs is 185°F or higher. That’s when the connective tissue breaks down, making the meat moist and easy to eat.
Technically, connective tissue starts to melt around 175°F, but by 185°F, you will get moist and tender results. America’s Test Kitchen (subscription required) goes even further, recommending 190°F to 195°F for drumsticks and thighs.
Yes, 165°F is safe per the USDA, but drumsticks cooked to that temperature will be chewy and stringy. Go higher, your taste buds will thank you.
📋Other Chicken Recipes
If you like baked drumsticks, try these easy chicken thigh recipes: Grilled Chicken Thighs and Crispy Oven Baked Chicken Thighs.
For more crispy chicken, don't miss Crispy Baked Chicken Wings or Baked Split Chicken Breasts. Feeding a crowd? Check out 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.
🍽️Serving Suggestions
Serve with a green salad and your favorite hot side dishes, such as Convection Oven Baked French Fries, baked rice, broccoli, Microwave Corn on the Cob, or Oven Roasted Red Potatoes.
❄️How to Store Leftovers?
Store leftovers in an airtight container:
– Fridge: Up to 4 days
– Freezer: Up to 4 months
Reheating: If frozen, thaw first, then reheat in an oven or an air fryer. A microwave may be used, but it may affect the texture.
❓FAQs
A rack lifts the chicken off the pan so air can circulate underneath, which is especially helpful with convection ovens. It also keeps the legs out of the drippings, which helps the skin stay crisp instead of soggy.
No rack? Flip the legs halfway through baking.
If you’re using previously frozen drumsticks, the bone marrow can leak pigment as it thaws and cooks. It may look pink, but it's safe if the internal temp hits 165°F or higher.
Nope, covering traps steam and leads to soggy skin. Bake uncovered for the best crispiness.
It's best not to. Baking from frozen results in uneven cooking, with the outside overcooking and potentially unsatisfactory meat temperature. Thaw thoroughly first for safety and the best texture.
📖The Recipe Card with Step-by-Step Instructions
Baked Chicken Legs (Drumsticks)
Video Slideshow
Ingredients
- 6 legs Chicken legs - about 1 ½ lbs-Scale to as many as you want
- salt and pepper to taste or other seasoning
Step-by-Step Instructions
- Preheat oven to 425° convection.
- Line a sheet pan with aluminum foil and place a wire rack on top. Spray the rack with cooking spray. The rack allows all sides of the chicken to cook evenly and stay out of the drippings. If you don't have a rack, flip the legs halfway through cooking.
- Pat the drumsticks dry with paper towels. Trim off any extra skin and remove any loose joint pieces.
- Season to taste with salt and pepper. You can use other seasonings if you wish. I often use my All-Purpose Seasoning – a mix of kosher salt, black pepper, and garlic powder.
- Place the legs on the prepared rack with the thicker ends pointing toward the edges of the pan. Bake until the internal temperature reaches 185°F to 195°F, about 35 minutes. Do not stop short of 185°F; use an instant-read thermometer to ensure accuracy.
- Let the cooked drumsticks rest for 5 to 10 minutes before serving. This allows the juices to redistribute and the skin to stay crisp.
Recipe Notes
Pro Tips:
- Optimal baking temperature: 400° or 425°F convection. Lower temperatures, like 350°F or 375°F, will yield slightly less crisp skin. Refer to the main post for approximate cooking times.
- Pat dry: Do not skip this step; removing excess moisture is key to achieving crispy skin.
- Use a rack: Elevates the meat for even cooking and keeps it out of the drippings. If no rack is available, flip the legs at 20 minutes.
- Seasoning: Adjust spices to your preference.
- Scaling: This recipe can be scaled to any quantity needed.
- BBQ variation: For BBQ chicken legs, skip the dry seasoning and use a BBQ dry rub. Then, brush with your favorite BBQ sauce during the last 5 minutes of baking.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 4 months.
Your Own Private Notes
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)
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.
Jane W says
Is it the same for thighs?
Dan Mikesell AKA DrDan says
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
Leah says
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!
Gail Boyd says
What do you do if you don’t have a meat thermometer
Dan Mikesell AKA DrDan says
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
Geo says
Great recipe for a guy who is 67 and just starting to cook!🧑🍳 Thanks
Suescatlady says
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.
Teri says
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.
Tonya Rogers says
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!!!!
Allen says
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!
carol says
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
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
Nett says
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.
Dan Mikesell AKA DrDan says
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
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.
Anaysha Rajawat says
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Sarah says
Worked well-- 30 minutes at 220C for us. Appreciate the simple recipe, drumsticks turned out moist with crispy skin.
wayne says
hi
how about hot air fryer instructions
Dan Mikesell AKA DrDan says
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
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
How about Ir fryer instructions tions
Dan Mikesell AKA DrDan says
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
Elyce says
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.
Asraf abid says
Bake with chicken skin is so delicious, I love it.
Mark says
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
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