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    🏠Home » Recipes » 101's Best Recipes

    Baked Chicken Legs - Quick and Easy

    Oct 14, 2022 · Modified: Jan 6, 2023 by Dan Mikesell AKA DrDan · 470 Comments

    Recipe Table of Contents    
    4.52 from 328 votes

    Crispy baked chicken legs (drumsticks) are a quick and easy meal the whole family will love. Just trim and pat dry some chicken legs, add simple spices, and bake them in the oven—perfectly crispy, moist, and tender.

    A pile of chicken legs on a white plate
    Jump To:
    • 😊Why you will love this recipe
    • 👨‍🍳How to bake chicken legs
    • ⏰How long to bake chicken legs (drumsticks)
    • 🐓Ingredients
    • 🌡️What is the best final temperature for chicken legs
    • ♨️Pro Tips
    • ❓FAQs
    • How to store leftovers?
    • 📖Chicken Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
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    Everybody needs great chicken recipes, and this baked chicken legs recipe is one of the easiest and best for the home cook. With only 10 minutes of preparation and simple seasoning, you will have an economical meal that kids and adults love after cooking in the oven.

    😊Why you will love this recipe

    • Easy and quick to prep in only 10 minutes, then into the oven to cook for about 35 minutes.
    • Baking at a high temperature gives you crispy skin without frying and is faster in your busy household.
    • Simple seasoning but easy to change to what you love.
    • An economical meal.
    • Everybody loves baked chicken drumsticks, even the pickiest kids.

    👨‍🍳How to bake chicken legs

    1. Preheat oven to the temperature of your choice— 400° or 425° suggested.
    2. Prepare a baking sheet with sides like a sheet pan with foil and a rack if you have one.
    3. Pat dry and trim the chicken drumsticks.
    4. Season any way you want. Some Kosher salt and black pepper are good, or the seasoning of your choice.
    5. Cook the chicken legs in the oven until an internal temperature of 185° or more—about 35 minutes.

    ⏰How long to bake chicken legs (drumsticks)

    It takes about 35 minutes at 425° to cook chicken legs in the oven to 185° internal temperature. The variables: the chicken leg size and the oven temperature.

    • 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)

    The lower the temperature you use, the less crispy your chicken legs will be.

    Always use an instant-read thermometer. COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.

    🐓Ingredients

    • Chicken legs (chicken drumsticks)-Skin-on bone-in chicken legs. Pat dry with paper towels and trim.
    • Seasoning-we always use All Purpose Seasoning - 7:2:1 and 7:2:2, which is salt, black pepper, and garlic powder. But use the seasoning you love. Even marinade is fine. If using BBQ sauce, skip other seasoning and brush on near the end of cooking.
    • Oil is optional and if used, brush on before seasoning. It will change the final texture of the skin from thin and crispy to a little thicker but moister.

    🌡️What is the best final temperature for chicken legs

    The best final internal temperature for Baked Chicken Legs is 185° or higher when the connective tissue melts and the meat becomes moist and tender.

    The connective tissue will start to melt at 175°. By 185°, you are getting moist and tender results. America Test Kitchen takes it a step further for both thighs and drumsticks and suggests 190° to 195° as the target internal temperature range. American Test Kitchen—For Perfectly Tender Chicken Thighs, Overcook Them.

    Many want to cook chicken legs to 165°, the minimum safe internal temperature for chicken for the FDA, but they will be tough and stringy from connective tissue.

    ♨️Pro Tips

    • DO NOT SKIP THE PAT DRY, or you will not have crispy skin. Please see Chicken: To Rinse or Not To Rinse?
    • Check the cut joint area for loose parts. You may be handing this to a child and don't need loose bone aspirated.
    • Cooking on a rack gets the meat off the pan, and with convection, all sides of the legs will be cooked evenly. But if you don't have a rack, use parchment paper to prevent sticking.
    • Cook at high temp, and you must use a meat thermometer to be sure you get to 185°. Do not guess.
    • Spice as you want. Just salt and pepper are enough.
    • Scale to any amount you need.

    ❓FAQs

    Why use a rack for baking chicken drumsticks?

    A lot of the fat and fluid drains while cooking chicken drumsticks. You can cook drumsticks without a rack, but you will be happier with a rack. The cooking will be more even, quicker, and have easier cleanup.

    Should I brush the chicken legs with oil before cooking?

    You can if you wish. Without oil, the skin will be dry and crispy, but with a bit of olive oil or cooking spray, it will be thicker and less crispy.

    Should the chicken legs be covered during cooking?

    No, it will interfere with the cooking.

    What is the best oven temperature to bake chicken legs (drumsticks)?

    The best oven temperature to bake chicken legs is 400° to 425°. It will give crispy skin, and the meat reaches 185° or higher when the connective tissue melts and the meat becomes moist and tender.

    Lower temperatures, like 350° or 375°, can be used, but the skin will not be as crispy, baking time will increase, and the meat may be dryer.

    How to store leftovers?

    Good refrigerated in an airtight container for 3-4 days. Also, they should freeze fine for 3-4 months. Reheat by thawing first, then reheat in an oven.

    📖Chicken Recipes

    Grilled Chicken Drumsticks - Quick and Easy

    Crispy Oven Baked Chicken Thighs

    Easy Grilled Chicken Thighs

    Crispy Baked Chicken Wings

    Chicken for a Hundred

    Crispy Baked Split Chicken Breasts

    Side Dish Recipes

    Easiest Crispy Oven Baked French Fries

    Old Fashioned Cornbread

    Microwave Corn on the Cob

    Easy Roasted Red Potatoes

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Chicken Recipes
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    🖼️Step-by-Step Photo Instructions

    Pat dry chicken legs with paper towels

    Preheat oven to 425° convection. Pat dry the chicken legs with paper towels.

    trimming joints on drumsticks

    Trim off any extra skin and any loose joint pieces.

    seasoning drumsticks on a red board

    Spice to taste with salt and pepper. Use other seasonings if you wish. Here I'm using All Purpose Seasoning - 7:2:1 and 7:2:2.

    raw chicken legs on a rack_

    Place the legs on a prepared sheet pan with the thicker part of the chicken legs to the outside. Line the tray with aluminum foil to help clean up. A rack elevates the chicken to allow all sides to cook evenly. You can cook without the rack but better with it. Of course, a heavy spray of PAM on the rack or foil.

    baked chicken leg on a rack

    Cook to 185°+ internal temp—about 35 minutes. DO NOT STOP SHORT of 185°. But up to 195° is fine.

    pile of drumsticks on a white plate

    Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.

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    Recipe

    Baked chicken legs on a white plate

    Baked Chicken Legs - Quick and Easy

    From Dan Mikesell AKA DrDan
    Crispy baked chicken legs (drumsticks) are a quick and easy meal the whole family will love. Just trim and pat dry some chicken legs, add simple spices, and bake them in the oven—perfectly crispy, moist, and tender.
    Tap to leave a Rating
    4.52 from 328 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings #/Adjust if desired 6 chicken legs

    Ingredients

    US Customary - Convert to Metric
    • 6 legs Chicken legs - about 1 ½ lbs-Scale to as many as you want
    • salt and pepper to taste - or 7:2:1 or 7:2:2 seasoning
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425° convection. Pat dry the chicken legs with paper towels.
      Pat dry chicken legs with paper towels
    • Trim off any extra skin and any loose joint pieces.
      trimming joints on drumsticks
    • Spice to taste with salt and pepper. Use other seasonings if you wish.
      seasoning drumsticks on a red board
    • Place the legs on a prepared sheet pan with the thicker part of the chicken legs to the outside. Line the tray with aluminum foil to help clean up. A rack elevates the chicken to allow all sides to cook evenly. You can cook without the rack but better with it. Of course, a heavy spray of PAM on the rack or foil.
      raw chicken legs on a rack_
    • Cook to 185°+ internal temp—about 35 minutes. DO NOT STOP SHORT of 185°. But up to 195° is fine.
      baked chicken leg on a rack
    • Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
      pile of baked chicken legs on a white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    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.
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    Recipe Notes

    Pro Tips:

    1. DO NOT SKIP THE PAT DRY, or you will not have crispy skin.
    2. Check the cut joint area for loose parts—you may be handing this to a child.
    3. Cooking on a rack to get the meat off the pan, and with convection, all sides of the chicken legs will be cooked evenly. If no rack, then flip at 20 minutes.
    4. Cook at high temp and you must use a thermometer to be sure you get to 185°+. Do not guess.
    5. Spice as you want.
    6. Scale to any amount you need
    7. Skip the seasoning and brush with your favorite BBQ sauce for the last 5 minutes to make great oven-baked BBQ chicken legs.
    8. Good refrigerated for 3-4 days. Or will freeze well for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Baked Chicken Legs - Quick and Easy
    Amount Per Serving
    Calories 160 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 3g15%
    Cholesterol 80mg27%
    Sodium 477mg20%
    Protein 19g38%
    Vitamin A 100IU2%
    Vitamin C 3.3mg4%
    Calcium 20mg2%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    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.

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    1. Barbara Sweeney

      January 22, 2019 at 5:29 pm

      5 Star! Perfect success with my chicken legs! Yes - has to reach 185 without a doubt the secret to a tender meat falling off the bone leg. :)
      And at 425 it's truly the simple path to smiling chicken eating family.
      Thank you.

      Reply
    2. Andrea

      January 19, 2019 at 2:38 pm

      Hi Dan! I'm making these drummies tonight along with the oven baked crispy french fries you talked about. I was wondering about doing half dry seasoned chicken and the other half with a buffalo sauce. Is there a difference in time if I marinate the buffalo sauce ones ahead of time?
      Probably a silly question but I want them to be DELICIOUS and you seem to know what's up.
      Thanks!

      Reply
      • DrDan

        January 19, 2019 at 2:54 pm

        Hi Andrea,
        Welcome to the blog.
        The cooking time for marinate would be the same but I don't think you will be happy with the skin texture.

        I have done this with BBQ sauce a number of times. I dry cooked the drumsticks with no seasoning and about 5 minutes before done, a light coat of sauce. Then when done, another coat of sauce. The skin was then crispy with good BBQ taste.
        Dan

      • Lyn

        March 10, 2019 at 4:42 pm

        I don't mean to contradict Dan but I have a marinade I absolutely swear by. It is 3/4 cup sugar. 3/4 cup apple cider vinegar, and 1/4 cup oil (I use vegetable oil but any kind will work). I put these on the grill or on my NuWave oven and get crispy skin every time!!!!

    3. Sherry Q.

      January 11, 2019 at 5:36 pm

      I made these today following the directions exactly (including the 7:2:1 mix with a touch of cayenne) and they turned out perfect! I appreciate the tip about drying the meat well, it takes a few extra minutes and a several sheets of paper towel but it's definitely worth the effort as the chicken crisps up so nicely. This will certainly become my "go to" for drumsticks and I'll try it with thighs as well, thank you for the simple yet delicious recipe!

      Reply
      • DrDan

        January 11, 2019 at 7:21 pm

        Hi Sherry,
        Welcome to the blog.
        Glad it works well for you. The thigh recipe is about the same just a bit about handling the fat and skin.
        Thanks for the note.
        Dan

    4. Kik

      December 26, 2018 at 5:21 am

      Just wondering do you put anything on the chicken other than spices or salt? This is my first time. I look forward to the results.

      Reply
    5. JACKIE

      December 19, 2018 at 9:43 pm

      Hi! Great recipe about to try it oven preheating as we speak.. wanted to ask what is the spice ratio you referred to 7:2:1 I think or something like that..? Is that pepper:garlic power:salt? Lol I’m curious! For this recipe I’ll be using my standard 4:1 pepper:salt and smothering then in BBQ sauce for the last ten minutes. I use a casserole dish and make spaghetti noodles while the chicken cooks, drain well without rinsing then and then toss the noodles in the Casserole dish.. the chicken juices and grease along with the bbq sauce is so good on the noodles. Side of broccoli & jalapeño cheddar focaccia bread tonight

      Reply
      • DrDan

        December 19, 2018 at 9:52 pm

        Hi Jackie,
        Welcome to the blog.
        7:2:1 is Kosher Salt:Pepper:Granular Garlic powder. There are a couple of links hanging around the post. Here is the link. https://www.101cookingfortwo.com/everyday-spice-mix-721-mix/

        But season as you like. It seems like you have a plan.

        Thanks for the note.

        Dan

    6. Michael J Copeland

      December 01, 2018 at 4:54 pm

      I Have to say, EVERY TIME we make dummies, I Google the art of drummies, this is the best advice filled recipe I have !ever found and my legs come out PERECT EVERY SINGLE TIME! Thanks guys!

      Reply
    7. Rissa

      November 06, 2018 at 2:04 pm

      Wow!!! These are so good!!! Best oven baked chicken I have found.

      Reply
    8. Dre

      November 03, 2018 at 6:27 pm

      I tried this recipe and let me say this chicken is delicious!

      Reply
    9. Sherry

      October 29, 2018 at 8:31 pm

      If you cook more at one time like 20 legs - how much time should you try adding and do you turn them over half way through?

      Reply
      • DrDan

        October 29, 2018 at 9:50 pm

        Hi Sherry,

        Welcome to the blog.

        Cooking time will be about the same but be sure to "not crowd the pan" and point the thick side of the leg to the outside of the pan. Cook to the 185 endpoint.

        This recipe is a cut down version of my Chicken for a Hundred https://www.101cookingfortwo.com/chicken-for-hundred/ so you might want to look at that also.

        You should not count on getting them all on one tray and cooked properly. You will need to use two trays and convection. Plus move the trays around halfway through like the chicken for a hundred recipe.

        Dan

    10. Kiley

      October 29, 2018 at 12:24 pm

      Any tips on reheating ? Making in the morning, to serve for dinner ( after work / sports …. ) Thanks for simple / fast guide.

      Reply
    11. Julie M Orbe

      October 20, 2018 at 8:07 pm

      You don't explain how to cook the drumsticks if one doesn't own a rack. I only have casserole dishes and baking sheets. Different temps and different dishes used, varies, effects the baking. What do I need to do with what I have?

      Reply
      • DrDan

        October 20, 2018 at 8:37 pm

        Hi Julie,

        Welcome to the blog.

        The rack helps keep the cooking more even and the skin crispier.

        But let's work with what you have. If your baking sheets have a rim around them, I would go with them. If no rim, well we don't want a mess.

        That leaves the casserole dishes. Most important if we use them will be to pick the biggest you have to spread out the drumsticks as much as possible. If two are equal in size, pick the shortest sides.

        Lots of PAM on whatever pan you use and go ahead with 425 degrees and flip them after 15-20 minutes.
        Remember you are cooking to a final internal temperature, not by time. The time will probably be a bit longer and the skin not as crispy. But the meat will be good.

        Dan

    12. Valerie Dronen

      October 18, 2018 at 11:32 pm

      These are the best, crispy, juicy drumsticks ever! Follow all of the tips. I usually don't like drumsticks but these turned out perfect!

      Reply
    13. Princess

      October 10, 2018 at 7:50 pm

      Hi Dr Dan!
      What would the best oven temperature be to cook the chicken and for how long?
      I find so many recipies for the same dish with different oven temps. and times so it gets confusing as to which one I should choose.
      Thanks !

      Reply
      • DrDan

        October 10, 2018 at 10:26 pm

        Hi Princess,
        There are lots of variables. And like many things, there are lots of correct answers. Here I'm recommending an oven temperature of 425 in a convection oven. I feel that will get the best combination of crispy skin and correctly cooked meat for most people as you see in the comment.

        You can uses lower temperatures and cook longer. The most important thing about cooking chicken and many other things is the final internal temperature. If your oven smokes, then a lower temperature is for you on these drumsticks.

        Generally, for chicken you need 165 degrees internal temperature to be safe but for thighs and drumsticks, I suggest an internal temperature, not for safety, but for texture.

        Dan

    14. Julie

      October 03, 2018 at 6:47 pm

      Hi!
      Our convection oven drops temps by 25 degrees. So I’m wondering if I should program it for 425, 400 convect, or 450 so 425 convect?
      Thanks! Julie

      Reply
      • DrDan

        October 03, 2018 at 7:25 pm

        Hi Julie,

        Welcome to the blog.

        If you are absolutely sure, you can bump it up. But I would rather do this to low than too high. So I would be conservative about it and probably just go with setting it at the 425 convection and know it might take a bit longer due to the lower temperature you have. But as aways, cook to a final internal temperature and not by time.

        Dan

    15. Yvonne

      September 19, 2018 at 7:02 pm

      I'm in the process of making this NOW! I however, only eat fish as a "meat" but my husband eats all meat.

      I was wondering do u cover the pan with foil also. Or just leave it uncovered for the whole duration of time?

      Reply
      • DrDan

        September 19, 2018 at 7:07 pm

        Hi Yvonne,
        Uncovered. Covering will cause it to steam the skin. Not crispy. Foil is used under the rack for clean up reasons only.
        Dan

    16. Jana

      September 11, 2018 at 1:57 am

      I can’t wait to try this tomorrow. Thanks.

      Reply
    17. Dutch67

      August 13, 2018 at 8:58 pm

      5 stars for this one. We had thighs and drummies tonight, turning the pan at 15 minutes and temping at 30 with the convection oven at 425. The thighs were both at 184-187. The drummies were around 200. They were great. The skin was so good, my wife ate the skin only on the two leftover pieces.
      Great job Doc!

      Reply
    18. Brooke

      June 24, 2018 at 11:02 pm

      Hi Dr. Dan!

      I can’t belueve this post is 5 years old!! I was looking for a good recipe for baking chicken legs and happened upon this. I found out that the chicken I had was actually thighs! I decided to give your recipe a try with thighs. Oh my goodness it was so good and crispy. I had to go 5 minutes longer, but this will now be a regular staple in our weeknight dinners. Thanks Dr. Dan! I can’t wait to try some of your other recipes.

      Reply
      • DrDan

        June 25, 2018 at 9:07 am

        Thanks for the note. I do have a thigh specific post since many people were asking about thighs. They were coming to the site, searching and leaving with nothing. So I did a seperate post which is nearly identical. https://www.101cookingfortwo.com/oven-baked-chicken-thighs/

        Dan

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