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 1/2 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.
Al Stancombe
Thank you very much for this recipe. Cooking it tomorrow. I am on a high protein diet to loose weight due to borderline diabetes. Any other recipes?
Thank you.
DrDan
About half the recipes on this site would be classified as high protein / low carb. My friends sometimes call this all pig all the time. But I expanded some since then.
For a special treat try this low carb cracker. https://www.101cookingfortwo.com/parmesan-sesame-crackers/
DrDan
Alice
Wow..... only had drum sticks in the freezer and per doctor can't eat fried foods. Well this recipe is AWESOME. I just made it and it taste delicious and I really thought I was eating fried chicken. Thanks so much for posting this recipe. LOVE IT and it's a KEEPER.
DrDan
Thanks for the note and rating. You might want to try my oven fried chicken https://www.101cookingfortwo.com/oven-fried-chicken-gravy/.
DrDan
Amanda B.
Hi, I have a convection roast setting on my oven. I always get confused because my oven temp drops down 25 degrees from what I punch in. So what temp should I punch in. If I punch in 425 it is going to say 400 on my screen.
Thanks
DrDan
I have two convection ovens and one "corrects" my entry... I find it annoying . That oven is telling you that 425 conventional is equal to 400 convection so it subtracts 25 from your 425 and is giving you 400 convection. So with that oven you would need to enter 450 then it would convert to 425 convection. Either 400 or 425 convection should work fine. The lower temp will take a few minutes longer. Remember you are cooking to a final temperature and not by time.
DrDan
Lisa
Thank you for sharing your secret! I never cooked such delicious chicken legs until I came across this recipe! The family devoured them. Definitely a keeper. And a new favorite.
Jay Wolf
Thank you so much. I always over cook chicken, but my hubby says this was seriously good! He put it in the "OMGosh I could eat this everyday" category. Thanks again!
Lisa
Great chicken legs, okay drummies!! I just made them tonight and they were deelish!
DrDan
Thanks so much for the note and comment.
DrDan
Pamela S
Best chicken drummies EVER! I used organic, hormone etc-free meat, using both legs and wings. I needed an uncomplicated recipe, which this is. I have a convection oven and this is the first time in 10 years that it was used as a convection oven! I used your seasoning recipe adding paprika.
My husband was in heaven over these! His response? "You could sell these!". We invited our neighbor, the one who loves to cook and try all sorts of complicated things, over. She was amazed and very happy with my efforts on this recipe. Both husband and neighbor asked when I am making this again! We ate it all up. Served with fresh, organic steamed kale and organic Basmati brown rice. DELICIOUS. Thank You!
DrDan
Some times ( most frequently for me) simple is best.
Thanks for the note
DrDan
847703
So good and easy! Everyone loved them, I used Penzey's Northwoods seasoning. The skin was nice and crisp and much of the fat had rendered off it so for once even I ate it with the skin on.
DrDan
Thanks for the note and rating.
DrDan
Shanon
This is THE best recipe I've ever tried for chicken drummies, period. I don't have a convection oven, but I follow the recipe to the letter anyway (changing the seasonings sometimes) and have never been disappointed. I've been using this for many months now and it is delicious!!
Melody
My 10-year-old was upset when he found out I wouldn't be battering and frying the drumsticks, but he LOVED them. They were great without the rack and convection oven; took my oven about 45 minutes on 450 degrees to do the job. The bottoms even had a crisp to them!
The only thing sort of negative I have to say is that I'm used to seeing Tsp. and Tbsp. measurements, so I had to kind of logic my way through directions for the spices. (T or t = tablespoon and tsp = teaspoon?) But spice them however you want, this was great for juicy, crispy chicken legs. Thank you!
DrDan
Thanks for the note and rating. The abbreviations are T=tbs=tablespoon. t=tsp=teaspoon. I see that I should buff up this posts since there are several variations. In new posts I spell them out and I did add a FAQ. I will edit this post with full words later tonight after a new post.
Thanks again
DrDan
Diana
Well this was an incredibly pleasant surprise! Best drumsticks ever! my kids ate 4 each and they are the pickiest eaters on the planet. a million thank yous!!!
DrDan
Thanks for the note and rating. Those kids can be picky.
DrDan
K A Pouncey
This is the best way to do drummies. My kids love them cooked this way, and they are always crisp and juicy. Thanks for all the help!
DrDan
Thanks for the note and rating.
DrDan
aditi
This recipe was so incredibly perfect!!
DrDan
Thanks,
DrDan
Jess
So yummy. Kids loved them!
DrDan
Thanks for the comment
DrDan
Kat
I never cared much for drummies, but my husband has always loved them. After making this recipe for him, I'm a believer! This technique is superb, I'm only sorry I didn't discover it sooner.
A few notes:
- We used previously frozen drummies, but they still came out crispy on the outside and perfectly moist inside. (Just be sure to thoroughly thaw the meat, thoroughly wash the skin, and thoroughly dry the skin.)
- For those who don't have oven-safe cooking racks, try a well-greased pizza screen.
DrDan
A fast note about frozen drummies. Due to the bone marrow cells breaking down during freezing, you might get some dark gray discharge and/or a little staining of the meat. Not harmful at all.
You are so right about thawing and the other tips are excellent.
Thanks so much for the comment and rating.
DrDan
Jessica
This recipe is AWESOME! I just started eating chicken again and never learned how to cook it before I went vegetarian. This was the perfect recipe for me since I wasn't confident that any chicken I cooked would be edible. It was easy and delicious! I did a couple of drummies with Hungarian Paprika and they turned out good, as well.
DrDan
Thanks so much for the note and rating.
DrDan
DrDan
Thanks for the note. Make double next time.
DrDan
Karen Engh
Best ever!!!!Kids faught over who ate more then their share:)
Dave
Hello, Dr.Dan
Tried your tips and I think my problem was that I attempted a toaster oven and set it at 425 f and it seemed to take 1 hr 1/2 to reach a temperature of 185 and the legs were dried out and tough.
Was it because I used a toaster oven and not a convention oven? I also; did wipe them dry with a paper towel and put them on a rack .
Any help would be greatly appreciated; I look to trying again, perhaps next time with convention oven. Thank you :)
DrDan
Yep I would blame the toaster oven here. In a regular conventional oven without convection 450 or 425 with a few extra minutes to get to the final temp. Always go for the final internal temp.
DrDan
Amy
Oh my goodness...can I tell you the hardest part of this recipe? Waiting for them to cool so I could eat one! This was super easy and really delicious. YUM!!
Neville
What do you mean by "Preheating the oven at 450 convection and cooking the chicken at 185? where are the units (C,F?) I don't get the temperatures.. please clarify.
DrDan
The oven should be preheated to 425 degrees F for a convection oven. If you are using a conventional oven the 425 and it will take a few more minutes or 450 degrees. Cooking the chicken to 185 means an internal temperature of 185 degrees F for the chicken legs.
Hope that helps
DrDan
Nasir Shakouri
Wonderful recipe! I just made 5 drumsticks and they all came out perfectly crispy and juicy. Glad I found your site. Keep up the great work!
DrDan
Thanks for the note and rating
DrDan
danielle
Will this still work good with out a rack?
DrDan
Fairly well. Spray the foil well with PAM to prevent sticking. It wouldn't hurt to flip half way through but shouldn't be necessary.
DrDan
Kathryn
I just made this for my S.O. and he loved it!!
Amy
I've been making baked chicken legs the same way for a while now. Today I decided I wanted to try a new recipe. Boy, I'm glad I did! These were a huge hit with my family. Definitely the best chicken legs I've made. I added the cayenne and while I loved it, they were a little spicy for my 7 year old. Next time I'll omit it from his and put a little on mine. The tip to cook them on a rack really made a difference! Thanks for sharing!
DrDan
I do love my racks. And even that small amount of cayenne is a bit much for some kids.
Thanks for the note and rating.
DrDan