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.
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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
- Preheat oven to the temperature of your choice— 400° or 425° suggested.
- Prepare a baking sheet with sides like a sheet pan with foil and a rack if you have one.
- Pat dry and trim the chicken drumsticks.
- Season any way you want. Some Kosher salt and black pepper are good, or the seasoning of your choice.
- 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
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.
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.
No, it will interfere with the cooking.
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
Crispy Baked Split Chicken Breasts
Side Dish Recipes
Easiest Crispy Oven Baked French Fries
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step 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 with salt and pepper. Use other seasonings if you wish. Here I'm using All Purpose Seasoning - 7:2:1 and 7:2:2.
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.
Cook to 185°+ internal temp—about 35 minutes. DO NOT STOP SHORT of 185°. But up to 195° is fine.
Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
Recipe
Baked Chicken Legs - Quick and Easy
Ingredients
- 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
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 with salt and pepper. Use other seasonings if you wish.
- 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.
- Cook to 185°+ internal temp—about 35 minutes. DO NOT STOP SHORT of 185°. But up to 195° is fine.
- Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
Your Own Private Notes
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.
- 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.
- 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 for 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.
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
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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.
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!
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
Stefan
You're right! Texture is excellent. I too made the mistake to cook them as lean chicken breast at first, but then the legs turn out to be to stringy. Thanks!
Dan Mikesell AKA DrDan
Hi Stefan,
Welcome to the blog.
You are so right. The secret is really the temperature.
Thanks for the note and rating.
Dan
Petunia Pete
The title says 'chicken legs', but you use drumsticks, which is half the leg. Do the instructions change if one has chicken legs?
Dan Mikesell AKA DrDan
Hi Petunia,
Welcome to the blog.
A terminology question. Here is my take. In general usage, a chicken drumstick and chicken leg are the same thing. What you want to call a chicken leg (drumstick with thigh) is usually called and sold as a “leg quarter”.
Now having gone through that. Cooking a drumstick or a thigh or a leg quarter will be about the same. Same temperature recommendations, same endpoint, perhaps a few more minutes due to the size.
Hope that clarifies.
Dan
Mary
This is my go to chicken bake. One thing I would suggest if you don't wanna see a lot of blood if any when cooking soak chick in about 2 tbsp vinger and water for about 30 mins rinse off. Pat dry as possible the put in ice box for about 1 hour. Pat dry turn over Pat dry again put cooking spray onseasong on wait 30 in ice the. Then roast as directed. Learned from YouTube works every time
DrDan
Hi Mary,
Welcome to the blog.
Thanks for the tips.
Also, if it seems like "blood", many times it will be the bone marrow. When drumsticks are frozen, the cells in the bone marrow will break down releasing the hemoglobin then it will leak out of the osia of the bone. Not harmful, just looks bad.
Thanks for the note and rating.
Dan
Stephanie T
Am trying this tonight. What if one needs to cook more than 6 peices of chicken? Say 10-12 peices... Does the time or temperature need to be modified?
DrDan
Hi Stephanie,
Welcome to the blog.
In my "Chicken for a Hundred" ( https://www.101cookingfortwo.com/chicken-for-hundred/ ) I usually baked 14-15 drumsticks per tray (half sheet tray size). Time and temperature stayed approximately the same. Remember, you are cooking to a final internal temperature NOT by time alone.
Also, with a full tray, try to arrange them so they don't touch and the thick end should be towards the outside edge of the tray.
Dan
emma
Thanks for this recipe, at last at 81 years I have discovered your recipe. Perfect!!
DrDan
Hi Emma,
Welcome to the blog.
All those years for both of us undercooking our drumsticks. I'm on a mission.
Glad you enjoyed the recipe.
Thanks for the note.
Dan
Jessa
This has been my go to recipe for the last few years! It always comes out perfect and it’s easy to change up with different spices and sauces:) Thanks a lot DrDan!
DrDan
Hi Jessa,
Welcome to commenting.
I have lost track of the number of times I do this. I cook up a batch and have leftovers.
Thanks for the note.
Dan
Mike K
Will this recipe work in a regular oven? I don't have a convection oven. Making this tonight. Thanks so much for the pat dry and 185 degree tips!
DrDan
Hi Mike,
Welcome to the blog.
Yes, a regular oven will work. Stay at 425 because if you go up to 450 due to no convection, you will probably get a lot of smoke. It will take a few minutes longer.
Hope that helps.
Dan
Ann
If I am using a rack in a regular oven, do I still flip the chicken drumsticks at 25 minutes? I have done them without and I did flip them. They are very good.
DrDan
Hi Ann,
Welcome to the blog.
No, if you get them up on a rack, the flip is not needed.
Dan
ellen moriarty
hey Dr. Dan the chicken legs were perfect. thank you!
DrDan
Hi Ellen,
Welcome to the blog.
Glad you like the recipe.
Thanks for the note.
Dan
Jim McKee
If you have room in the fridge put drumsticks on rack in fridge for 1 hour. This will insure dry skinned drummy`s!
DrDan
Hi Jim,
Welcome to the blog.
Thanks for the tip. I can see that working.
Dan
Dj
A modification: I remove the from the legs and bread them. You can add spices in the breeding. Coat with egg and then roll in bread crumbs.
DrDan
Hi DJ,
Welcome to the blog.
I will need to try this. Sounds easy.
Thanks for the modification.
Dan