Baked chicken legs — or drumsticks — are one of the easiest, most affordable meals you can make. Just season, bake, and you’re rewarded with crispy skin and juicy meat every time.
This foolproof recipe has been a reader favorite for over a decade. It’s fast enough for weeknights and easy enough for beginners, with no breading, deep frying, or flipping needed.
You’ll learn exactly how long to bake chicken legs, what temperature they need to reach for tender meat, and a few simple tricks to get the best results.
Let’s make oven-baked drumsticks the easy way — with real flavor and no guesswork.
Jump To (scroll for more)
- 👍Why You'll Love This Recipe
- 🛒What You Need For Baked Chicken Legs
- 👨🍳Quick Overview—How to Bake Chicken Legs
- ⏱️ How Long to Bake Chicken Legs
- 🛠️ Beginner Troubleshooting for Baked Chicken Legs
- 🌡️ 185°F is the Best Internal Temperature for Baked Chicken Legs
- 📋Other Chicken Recipes
- 🍽️Serving Suggestions
- ❄️How to Store Leftovers?
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
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, no flipping, no fuss. Just season and bake.
- Crispy skin, juicy meat – Thanks to a rack and a hot oven.
- Beginner-friendly – Clear steps and tips for consistent results every time.
- A healthier choice – Naturally low in carbs and calories, with no added sugar or junk.
- Versatile flavors – Use your favorite seasoning or keep it classic with salt and pepper.
- Family favorite – Affordable, flavorful, and always a hit with kids and adults.
🛒What You Need For Baked Chicken Legs
🐓 Chicken Legs (Drumsticks)
Also called drumsticks. Use bone-in, skin-on pieces. Don’t confuse these with leg quarters, which include the thigh.
✅Trim tip: Check the cut end for loose bone fragments or extra skin flaps. Trim those off for a cleaner bite and better presentation.
💡 Note: If you're working with chicken leg quarters (drumstick and thigh attached), try my Crispy Oven Baked Chicken Thighs recipe instead—it handles those slight differences in size and fat content.
🧂Seasoning
You don’t need anything fancy here:
- Kosher salt and black pepper work just fine.
- I usually use my go-to All-Purpose Seasoning Recipe – that’s kosher salt, black pepper, and garlic powder.
- Smoked paprika adds color and flavor. A pinch of cayenne gives a little kick.
- Other good options: onion powder, poultry seasoning, or your favorite spice blend.
Want BBQ-style? Add a BBQ rub instead of dry seasonings and brush on sauce during the last 5 minutes of baking.
Are you thinking of marinade instead? Try Italian dressing or lemon butter marinade —but note that you’ll lose the crispy skin.
✅Oil note: A little olive oil before seasoning can help spices stick, but it’ll make the skin a bit thicker and less crisp. I skip it for drumsticks, but it’s helpful for skinless cuts.
🔧Equipment
- Rimmed baking sheet – catches any drippings
- Wire rack – promotes even air circulation (optional, but worth it)
- Aluminum foil or parchment paper – for easy cleanup
- Cooking spray (like PAM) – keeps the chicken from sticking
- Instant-read thermometer – non-negotiable for food safety and perfect doneness
👨🍳Quick Overview—How to Bake Chicken Legs
1. Preheat and Prep
Heat oven to 425°F (use convection if available). Line a rimmed baking sheet with foil and set a wire rack on top. Spray with cooking spray.
2. Season the Chicken
Pat the drumsticks dry with paper towels. Trim loose skin or bits at the joint.
Season with kosher salt and black pepper. If you like, add garlic powder, smoked paprika, or cayenne.
✅Pro Tip: Do not skip the pat dry; you will remove excess moisture that prevents crispy skin.
3. Baking
Place legs on the rack with thicker ends facing out.
Bake at 425°F to an internal temp of 185° to 195°F, about 35 minutes with convection.
4. Rest and serve
Let rest for 5 minutes before serving. Juices settle, skin stays crisp.
For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏱️ How Long to Bake Chicken Legs
At 350°F, chicken legs take about 50 minutes to bake. If you raise the heat to 425°F convection, they’re done in just 35 minutes, with crispier skin and juicier meat. Higher heat makes a big difference in both texture and flavor.
✅ Pro Tip: Drumsticks are fully cooked at an internal temp of 185° to 195°F.
🔥 Oven Temperature and Time Guide
Here’s a general guide for baking bone-in, skin-on drumsticks:
- 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 conventional – 35 to 40 minutes
- 425°F convection – about 35 minutes – recommended
✅Pro Tip: Use an instant-read thermometer—don’t rely on time alone. That’s how you get juicy meat, and safe results every time. Don’t eyeball it—use the tool and cook with confidence.
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🛠️ Beginner Troubleshooting for Baked Chicken Legs
Skin not crisp?
The chicken probably wasn’t dry enough. Next time, pat it thoroughly with paper towels before seasoning. Moisture is the enemy of crisp skin.
Cooking unevenly?
Make sure the thicker ends of the legs face the edges of the pan—those areas run hotter and help things cook more evenly. Using a rack improves airflow and helps even out cooking, too. No rack? Flip the legs after 20 minutes.
Still underdone?
Don’t guess—check with an instant-read thermometer. Chicken legs are fully cooked (and most tender) at 185°F to 195°F. Time and color can fool you.
🌡️ 185°F is the Best Internal Temperature for Baked Chicken Legs
The sweet spot for juicy, tender oven-baked chicken legs is 185°F or higher. That’s when the connective tissue breaks down, making the meat moist and easy to eat.
Technically, connective tissue starts to melt around 175°F, but by 185°F, you will get moist and tender results. America’s Test Kitchen (subscription required) goes even further, recommending 190°F to 195°F for drumsticks and thighs.
Yes, 165°F is safe per the USDA, but drumsticks cooked to that temperature will be chewy and stringy. Go higher, your taste buds will thank you.
📋Other Chicken Recipes
If you like baked drumsticks, try these easy chicken thigh recipes: Grilled Chicken Thighs and Crispy Oven Baked Chicken Thighs.
For more crispy chicken, don't miss Crispy Baked Chicken Wings or Baked Split Chicken Breasts. Feeding a crowd? Check out 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 hot side dishes, such as Convection Oven Baked French Fries, baked rice, broccoli, Microwave Corn on the Cob, or Oven Roasted Red Potatoes.
❄️How to Store Leftovers?
Store leftovers in an airtight container:
– Fridge: Up to 4 days
– Freezer: Up to 4 months
Reheating: If frozen, thaw first, then reheat in an oven or an air fryer. A microwave may be used, but it may affect the texture.
❓FAQs
A rack lifts the chicken off the pan so air can circulate underneath, which is especially helpful with convection ovens. It also keeps the legs out of the drippings, which helps the skin stay crisp instead of soggy.
No rack? Flip the legs halfway through baking.
If you’re using previously frozen drumsticks, the bone marrow can leak pigment as it thaws and cooks. It may look pink, but it's safe if the internal temp hits 165°F or higher.
Nope, covering traps steam and leads to soggy skin. Bake uncovered for the best crispiness.
It's best not to. Baking from frozen results in uneven cooking, with the outside overcooking and potentially unsatisfactory meat temperature. Thaw thoroughly first for safety and the best texture.
📖The Recipe Card with Step-by-Step Instructions
Baked Chicken Legs (Drumsticks)
Video Slideshow
Ingredients
- 6 legs Chicken legs - about 1 ½ lbs-Scale to as many as you want
- salt and pepper to taste or other seasoning
Step-by-Step Instructions
- Preheat oven to 425° convection.
- Line a sheet pan with aluminum foil and place a wire rack on top. Spray the rack with cooking spray. The rack allows all sides of the chicken to cook evenly and stay out of the drippings. If you don't have a rack, flip the legs halfway through cooking.
- Pat the drumsticks dry with paper towels. Trim off any extra skin and remove any loose joint pieces.
- Season to taste with salt and pepper. You can use other seasonings if you wish. I often use my All-Purpose Seasoning – a mix of kosher salt, black pepper, and garlic powder.
- Place the legs on the prepared rack with the thicker ends pointing toward the edges of the pan. Bake until the internal temperature reaches 185°F to 195°F, about 35 minutes. Do not stop short of 185°F; use an instant-read thermometer to ensure accuracy.
- Let the cooked drumsticks rest for 5 to 10 minutes before serving. This allows the juices to redistribute and the skin to stay crisp.
Recipe Notes
Pro Tips:
- Optimal baking temperature: 400° or 425°F convection. Lower temperatures, like 350°F or 375°F, will yield slightly less crisp skin. Refer to the main post for approximate cooking times.
- Pat dry: Do not skip this step; removing excess moisture is key to achieving crispy skin.
- Use a rack: Elevates the meat for even cooking and keeps it out of the drippings. If no rack is available, flip the legs at 20 minutes.
- Seasoning: Adjust spices to your preference.
- Scaling: This recipe can be scaled to any quantity needed.
- BBQ variation: For BBQ chicken legs, skip the dry seasoning and use a BBQ dry rub. Then, brush with your favorite 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