Oven baked chicken legs are a simple dinner the whole family will love. Just trim, pat dry, simple spices, and bake them in the oven. You will have perfect crispy, juicy chicken legs every time with these easy step by step photo instructions.
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Introduction and My Rating
Everybody loves great chicken legs (AKA drumsticks). Kids, grandparents, and mom and dad all love a crispy drumstick. Now you can have them anytime you want. Plus they are economical.
Skip to the next section if you want to skip the story.
Last year I took several weeks working on grilled chicken legs to get them just right. We were having a large retirement party for several family friends, and I was providing the meat course for a hundred people.
I initially wanted to grill all 150 pieces of chicken, but after I got the smaller batch perfected, it was obvious that mass cooking that large was not possible on a home grill. See Grilling Chicken Drumsticks – The Art of Drummies.
But the grill recipe work did show that the secret of a great chicken leg (drumstick) was in the internal temperature of 185. Not 165, which is the safe chicken temperature, but 185 produces the moist tender chicken legs you will ever have.
So I switched my attention to the oven with excellent results. See Chicken for a Hundred. Since then, I have done mainly oven drummies. Here is the scaled-down version.
My Rating:
Just excellent. It always brings a child-like smile to my wife's face.
♨️Cooking
- DO NOT SKIP THE PAT DRY, or you will not have crispy skin. (See Chicken: To Rinse or Not To Rinse? about rinsing the chicken)
- Check the cut joint area for loose parts. You may be handing this to a child and don't need loose bone aspirated.
- I like cooking this on a rack to get the meat off the pan, and with convection, all sides of the legs will be nice.
- Cook at high temp, and you must use a thermometer to be sure you get to 185. Do not guess.
- Spice as you want. I often add the Cayenne, but if you have little ones, skip it.
- Scale to any amount you need
Seasoning
I generally use my All Purpose Seasoning; 7:2:1 and 7:2:2 but just some coarse salt and pepper or just the seasoning of your choice.
Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven-baked BBQ drumsticks.
⏰How Long to Bake
There are three variables: the chicken leg size, oven temperature, and the desired internal temperature. I'm aiming for 185 (see next section), so at 425 degrees for about 35 minutes.
ALWAYS COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.
- Chicken legs at 350°F convection or 375°F conventional – about 45-50 minutes
- Chicken legs at 375°F convection or 400°F conventional – about 40-45 minutes
- Chicken legs at 400°F convection or 425°F conventional – about 35-40 minutes
- Chicken legs at 425°F convection – about 35 minutes (I don't suggest 450°F conventional, do 425°F conventional and add a few minutes)
Remember, all these numbers vary by your oven, also.
The lower the temperature you use, the less crispy your chicken legs will be.
🌡️Best Final Internal Temperature
Many want to cook chicken legs to 165, which is the minimum safe internal temperature for chicken for the FDA. There is a difference between safe and done. Pork is safe at 145, but you sure won't want your pulled pork to be cooked to 145. It would be terrible.
Also, a lot of recipes cook "until fluids run clear." Excuse me, but what does that mean? You should be standing there, poking it with a knife and losing all the moisture — not a good idea. Also, I suspect that it may even be below the safe minimum temperature.
While I cook my chicken breast to 165, there is way too much fibrous tissue in chicken legs. They will be tough and stringy. Just plan not done. Please use 185 as you finish temperature. Check the comments if you need confirmation.
🖊️Other Notes
Why Use a Rack to Bake?
A lot of the fat drained during cooking on the rack. You can cook this without a rack, but you will be happier with a rack.
Storage
Good just refrigerated for 3-4 days. Also, they should freeze fine for 3-4 months. Reheat by thawing first then reheat in an oven.
📖Related Recipes
Crispy Oven Baked Chicken Thighs
Crispy Baked Split Chicken Breasts
Side Dish Recipes
Easiest Crispy Oven Baked French Fries
🖼️Photo Instructions
Preheat oven to 425 convection. Pat dry the chicken legs with paper towels.
Trim off any extra skin and any loose joint pieces.
Spice to taste. Here I'm using a light sprinkling of my 7:2:1 seasoning. If you don't have that, then just some salt and pepper to taste. Other seasonings at your option.
Place the legs on a prepared cooking pan with the thicker part of the chicken legs to the outside. I usually line with aluminum foil to help clean up. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with it. Of course, a heavy spray of PAM on the rack or foil.
Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
📖 Recipe
Oven Baked Chicken Legs - The Art of Drummies
Ingredients
- 6 legs Chicken legs - about 1 ½ lbs
- salt and pepper to taste - or 7:2:1 or 7:2:2 seasoning
Instructions
- Preheat oven to 425 convection. If you don't have convection, do 425 conventional and add a few minutes.
- Pat dry the legs with paper towels. (See https://www.101cookingfortwo.com/chicken-rinse-not-rinse/ about rinsing chicken)
- Trim off any extra skin and any loose joint pieces.
- Spice to taste. Here I'm using a light sprinkling of my 7:2:1 seasoning. If you don't have that the just some salt and pepper to taste. Other seasonings at your option. A touch of cayenne is nice.
- Placed on a prepared cooking pan with the thicker part of the chicken leg to the outside. I usually line with aluminum foil to help clean up. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with it. Of course, a heavy spray of PAM on the rack or foil.
- Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
Recipe Notes
Pro Tips:
- DO NOT SKIP THE PAT DRY or you will not have crispy skin.
- Check the cut joint area for loose parts. You may be handing this to a child, and don't need loose bone aspirated.
- I like cooking this on a rack to get the meat off the pan, and with convection, all sides of the chicken legs will be nice. If no rack then flip at 20 minutes.
- Cook at high temp and you must use a thermometer to be sure you get to 185. Do not guess.
- Spice as you want.
- Scale to any amount you need
- Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven baked BBQ chicken legs.
- Good refrigerated for 3-4 days. Or will freeze well for 3-4 months.
Nutrition
Editor's Note: Originally published September 9, 2012. Updated with discussion and photos updated to improve the presentation and add more information. The recipe remains the same. Please enjoy the update.
Sarah
Worked well-- 30 minutes at 220C for us. Appreciate the simple recipe, drumsticks turned out moist with crispy skin.
wayne
hi
how about hot air fryer instructions
Dan Mikesell AKA DrDan
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
Elyce
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
Bake with chicken skin is so delicious, I love it.
Ziggie
I have no thermometer, how do I know my chicken has reached the suggested internal time... since I’m not supposed to go off time alone?
Dan Mikesell AKA DrDan
Hi Ziggie,
I have no good answer. You really need to get one. Even the $10 instant-read ones from the hardware stores/Amazon do fairly well. You need one to cook most meat dishes correctly. Your cooking will instantly improve and there will be less waste, so it will pay for itself.
Dan
Pippi
Hi! I made these last night for the family. The meat was good, but I wasn't happy with the skin. It was more papery than crispy. It was hard to chew. I did everything according to the recipe, except I used a store bought seasoning blend. It's mostly salt and pepper, but it does have a bit of sugar and some onion and garlic. I might try brushing the legs with a little oil next time. Any other ideas?
Dan Mikesell AKA DrDan
A brush of oil will change the texture to a little thicker (think turkey skin). Oil will do better than butter. Just a brush of good vegetable oil.
Dan
Waldo Pepper
Shake and bake was my nickname on the football field. Also use it to cook chicken sometimes.
Kimberly
This is the only recipe I use for making chicken legs! I stumbled upon it a few months ago and have it saved on my phone now :-). The higher temp and cooking to 185 produces the best skin!
sahMonster
My wife loves BBQ chicken.. She's had a rough day at the office so tonight I'm gonna follow these instructions and surprise her with her favorite meal.. Thank you for posting, I am definitely a fan!!
Diz
This has been a go-to recipe for me for several years. I usually use Cavender's All Purpose Greek Seasoning (available at most supermarkets). I use the salt-free version and add my own salt with some additional garlic powder and fresh ground black pepper.
Hope
This is my go to for chicken. Everyone loves it! It is one of the few recipes that does not suggest olive oil, which is one of the things that makes it crispier and healthier. The only changeup I make is adding poultry seasoning and onion powder. Delicious!
MaryBeth
I have used this excellent recipe several times! I actually cook the legs at 375 for 50 minutes and they come out perfect both temperature wise (185) and taste wise. I also use a wire rack over a foil lined pan. Simple and Delicious!
Sunni
I ALWAYS come back to this drummy recipe......it's so good!
Dan Mikesell AKA DrDan
Hi Sunni,
Welcome to the blog.
So glad it works well for you. I still use the technique.
Thanks again for the note and rating.
Dan
KK
Finally, a recipe that works! Ive tried many but this is now my go-to recipe for chicken legs. The high heat is brilliant. I used a BBQ-ish rub recipe of Steven Raichlen's. It was a hit!
Joe
185 degrees and chicken is burnt if you get to that temperature..
I don't recommend that.. as i tried but skin was charred. I'm not sure if overcooking to 185 makes it "juicier", however I observed differently.
Dan Mikesell AKA DrDan
Hi Joe,
Welcome to the blog... I think.
Sorry it didn't work well for you. It has worked well many times for me and many others.
I would argue with the term "overcooked". I believe it is correctly cooked. See the full discussion on the final internal temperature in the full post.
Dan
Amandalynn
Easy to follow the very much!
Jokolynnz
Dan Mikesell AKA DrDan
Hi Amandalynn,
Welcome to the blog and sorry for the delayed reply.
This is one of my top recipes. Both in popularity and I do repeat it frequently myself. Cold leftovers are a great thing.
Thanks for the note and rating. And again, sorry for the delayed response.
Dan
Jim Brennan
Every few months, my butcher puts beautiful chicken legs on sale for $.59/lb. I buy 10-15 pounds and spend a few hours following your recipe. I shake the patted dry legs in Andy's fish seasoning (you read that correctly), let them sit 5 minutes and then bake at 425 for 35-40 minutes. After cooling, I shrink wrap 4 to a package and put them in the freezer. It's good eats.
Areana Szkola
As an added bonus I always peel back the skin, season lightly, and then pull the skin back up and season normally...this has two benefits...it allows the seasoning to be on the meat as well as the skin PLUS the skin cooks extra crispy despite it being baked