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.
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
Featured Comment by Tonya:
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"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
🐓 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.
✅ 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.
✅ 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.
✅ 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.
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.
🍽️ 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
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.
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.
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.
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.
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 (Drumsticks) – Crispy & Juicy
Video Slideshow
Ingredients
- 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)
- 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.
- Pat the drumsticks very dry with paper towels. Trim any loose skin or joint fragments.
Season the Chicken
- Season all sides with salt and pepper (or your preferred seasoning).
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.
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.
Recipe Notes
Pro Tips:
- 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.
- Pat dry: Removing surface moisture is the #1 key to crispy skin.
- Rack or flip: A rack promotes airflow and keeps meat out of drippings. No rack? Flip halfway.
- Seasoning: Adjust spices to your taste (see post for flavor and options).
- Scaling: This recipe can be scaled to any quantity needed.
- BBQ variation: Use a BBQ dry rub instead of salt/pepper; brush with 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.
MissAlice says
I came home from the store with a family-sized pack of chicken legs and had no idea how to cook them other than throwing them on the grill or pan frying. Finally I've found the best way to fix them! This is so easy with little to no mess. I usually stick with salt and pepper. But I've sprinkled them with Cajun seasoning and even lemon pepper and they are always great! Everyone in the house loves them. The instructions were spot-on and they always turn out perfect. Thank you for such an easy to follow recipe.
Ashley says
I have made this recipe with slight variations in seasoning now on multiple occasions and it always comes out fantastic! Definitely would recommend to others! Quick, easy, and nice to be given an estimated time AND temperature!
DrDan says
Thanks so much for the note and the rating. I try to give both an estimated time and temperature on meats at least. There is always some variability to be accounted for on time only.
DrDan
Christine H says
I really appreciate your step-by-step directions...I am a grilling "newbie" and my repetoire is *extremely* limited...but thanks to you, I just added chicken drumsticks. They turned out perfectly! Thanks!
DrDan says
Glad it worked so well for you. In a way, you are my target audience so it is very nice to know it's helping.
Thanks for the note and the rating.
DrDan
Joe says
Dr. Dan, Just a follow up on the great drummie technique. I made 18 of em for 2 people so there was a few leftovers which I refrigerated. The next day I wanted something to go with my potato salad, I spied the chicken and thought hmmm, that would go nice but how do I reheat it?? Believe it or not, 40 seconds in the microwave and it was just as good as when I first made em. Hot, juicy and tender. I finished the rest of the batch in 2 days. :>) Now I'm going to try this technique with a bunch of thighs, mmm mouths watering already just thinking about it.
C-Ya Joe:
DrDan says
Hi Joe... I usually just eat the leftovers cold and they are fine, but now I know how to reheat. I do have a post on a similar technique for thighs... lots of people were asking. https://www.101cookingfortwo.com/oven-baked-chicken-thighs/
Thanks for the note and the rating
DrDan
MissAlice says
These are wonderful! So easy and they turn out perfect each and every time I make them. Huge hit in my house.
DrDan says
Thanks for the comment and the rating.
DrDan
Joe says
Dr. Dan, I followed most of the suggestions for frozen legs, One hour of a salt bath first, rinse and dry, seasoned up and baked. Crispy on the outside and real moist and tender inside. This recipe is a winner.
Thanks.
DrDan says
Thanks for the notes on frozen legs which many people use. Glad it worked well.
DrDan
John says
Ran out of propane ... I cook everything on the grill. My wife left a note to cook the chicken... Not that hard but wanted to check... Saw your site and followed your directions. Thanks for the quick help. Keep up the good work. Check out my Facebook page I run with my 10 yr old daughter. "Kids and cars" people who share the passion of cars with their kids......it's fun. Thanks john
DrDan says
One of my best moves ever was putting in natural gas to the deck when we built the house 14 yrs ago. My days of going after gas are long gone.
I'm glad it worked well for you.
Thanks for the note
DrDan
Mic says
This recipe was very simple and turned out perfect. Nexttime I will experiment with it and create something different, thank you.
DrDan says
It should be a great recipe to experiment with flavors.
Thanks for the note
DrDan
pepper says
what if i don't have a convection oven? (i know this for sure)...what temp and how long should i cook them? thanks!!!
DrDan says
You have two choices. 450 conventional or 425 and just go a little longer. I guess I would do the longer but either should work. Remember you are cooking to an end point of temperature not a time.
DrDan
Joshua says
Dr. Dan the man! Thank you for your recipe. I made some BBQ chicken legs based off of this and they turned out great!
DrDan says
Thanks for the comment.
DrDan
Christy says
I was looking for something to do with the drumsticks I bought for my daycare kids. This is perfect and quick. They will love their yummy lunch today! Thanks. :)
DrDan says
Hope it worked well for you
Thanks for the comment
DrDan
Theredone says
Hi Dr. Dan, we love baked teriyaki chicken legs, but I can never manage to get the skin nice and crispy. It's always tasty but slimy, soggy. I am going to try your method tonight skipping the seasonings and BBQ sauce, but adding teriyaki sauce instead in the last five minutes. I am using a traditional convention oven, what would the timing be? Forgive me if you answered this, but I went through all the comments and didn't see it.
Thanks!
DrDan says
You could do 450 or do 425 and cook a little longer. I would tend to do the longer. Remember you are cooking to an internal temperature not a time.
DrDan
Aaron says
If I put a salt based dry rub on the legs and let it sit in the fridge for an hour is it really necessary to pat them dry since the salt will pull the moisture out?
DrDan says
Not sure. The worse that would happen is that it wouldn't be that crispy...
DrDan
lilypad213 says
yum, they were yummy. thanks for the recipie
DrDan says
You're welcome and thanks for the comment
DrDan
DrDan says
Sorry it didn't work well for you. High temp cooking can spatter a bit but I have done this many many times without significant issues and others are not having issues. I will defend my instructions... they are very straight forward.
DrDan
Demelza says
This is a very straight-forward and foolproof method. Works great for chicken thighs, too. Thanks!
DrDan says
Thanks for the note. Many people asked about thighs so I did do a separate post. https://www.101cookingfortwo.com/oven-baked-chicken-thighs/ But basically it works for thighs just watch the temp you want.
Thanks for the note.
DrDan