Clearly I’m not the only one that has those days I need this, because this has become my most popular chicken recipe here on Wholesome Yum since I published it years ago. And after all this time, this method for how to cook chicken legs in the oven is still the one I use most often for them. Your turn!
Ingredients & Substitutions
Here I explain the best ingredients for my baked chicken legs recipe, what each one does, and substitution options. For measurements, see the recipe card.
Chicken Drumsticks – Try to choose ones that are uniform in size, so that they cook at the same rate. Some people have asked me if they can use this oven baked chicken legs recipe for chicken breast. The answer is you can, but you’re better off following my baked chicken breast recipe — some of my tips are different for that cut. Butter Or Oil – This helps make the chicken more crispy on the outside and juicy on the inside. It also helps the seasonings stick. Butter has a low smoke point, so I don’t usually use it for roasting, but I love the flavor that it gives this recipe and haven’t had any issues with it. If you’re concerned about it, feel free to use ghee, olive oil, or avocado oil instead. Spraying with cooking spray would also work, but I prefer to avoid the chemicals. Smoked Paprika – Adds a yummy smoky flavor, as well as color. Feel free to swap in regular paprika if that’s what you have on hand. Garlic Powder – I use garlic powder instead of fresh garlic, as the latter would burn. If you want to use fresh garlic, it’s best to put it in a compound butter underneath the skin instead, like I do with my air fryer chicken legs. Sea Salt & Black Pepper
How To Bake Chicken Legs
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card. The combination above is what I use most often (my garlic powder and smoked paprika are always running low, ha!). But I’ve also made these baked chicken legs with other seasoning blends, including Italian seasoning, lemon pepper seasoning, and Cajun seasoning. If your blend contains salt, reduce or omit the salt added separately. You can also make complimentary additions to the above spices too, such as oregano, onion powder, or cayenne pepper.
How Long To Bake Chicken Legs?
For average sized drumsticks, bake chicken legs for 35-45 minutes, flipping halfway through. The exact time will vary a bit, due to varying oven temperatures as well as drumstick size, so see my tips above to ensure they turn out just right.
Patting dry is crucial. I pretty much always pat steaks, poultry, and fish dry before cooking, as it helps them all stay more juicy. But for skin-on chicken in particular, this also helps the skin crisp up better. Season on the rack to save on dishes. I add the butter and seasonings right on the rack for a time-saving shortcut, but you can season in the chicken in a large bowl if you prefer. Simply pour the melted butter (or oil of your choice) over the chicken in the bowl, add the seasonings, and toss to coat. Start with the “pretty side” down. The side facing up last ends up a teeny-tiny bit more crispy than the bottom side, so I like to start with the best side down and end with it face up. And flipping is a must to get crispy on all sides, even with the rack. Cook to 170 degrees F. Whether you are cooking chicken legs in the oven or using just about any other method, they should reach an internal temperature of at least 165 degrees F to be safe (source). However, I recommend 170 degrees F for dark meat recipes like this, because that’s when the collagen breaks down (in other words, they become juicy and tender). Here is the meat thermometer I use and recommend. Broil if needed. If the baked chicken legs are not as crispy as you like by the time they reach the right internal temperature, place them under the broiler for a couple of minutes to crisp up the skin more. (Watch closely so that they don’t burn!) Don’t forget to rest. Letting the chicken rest for 5 minutes after baking helps seal in the juices and ensure that they stay moist on the inside.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. The skin does get soft when you store it, but you can crisp it up again if you reheat correctly. Reheat: For crispy skin and a juicy inside, I highly recommend reheating chicken legs in the oven again, but this time at 350 degrees F. If the skin is still not crisp, you can place under the broiler for a minute or two. The microwave works in a pinch, but the skin will be soft. Freeze: You can freeze raw chicken for up to 9-12 months. Already baked chicken legs taste best if you freeze for no more than 3-4 months. I like to lay them on a parchment lined sheet pan in a single layer and freeze until solid, then transfer to a zip lock bag for compact storage. This method prevents them from sticking together. For best results, thaw the chicken before you reheat.
Serving Suggestions
There isn’t much that doesn’t go with baked chicken legs. Here are some of my fave sides to go with them: That way there is virtually no prep before baking later, and this actually makes them even more juicy. Try it and let me know what you think!
Vegetables – Try one of my healthy side dishes, or more specifically, low carb side dishes… I have so many to choose from, and veggies are my jam! My easy recipes for fried cabbage, creamed spinach, sauteed broccoli with garlic, or sauteed zucchini are great stovetop options if you want to make your veggies while you have the chicken legs roasting in the oven. If you have double ovens like I do, you can make my roasted green beans, loaded cauliflower casserole, or roasted eggplant at the same time as the chicken. Potatoes – Oven baked chicken legs with potatoes make the ultimate comfort food meal! My kids love when I make them with my classic roasted potatoes. For a bit more nutrition, bake sweet potatoes or air fry sweet potatoes. Pasta – Because I’m gluten-free, I usually make baked spaghetti squash or zucchini noodles. Regular pasta works as well if it fits your lifestyle. Salads – Make it a light meal by serving your chicken with my Caprese salad or cucumber tomato avocado salad in the warm months, and my kale salad or winter salad in the cool months. Sauces – I think these juicy baked chicken legs are plenty flavorful on their own! If you want a little something extra, serve them with BBQ sauce, ranch dressing, or other sauces you like with chicken.
More Easy Chicken Leg Recipes
Looking for more chicken leg recipes? Here are some of my other favorite ways to cook them:
My Tools For This Recipe
Instant Read Thermometer – The best way to tell when chicken drumsticks are done is to use a thermometer, and this is the one I like. Reminder, cook them to an internal temperature of 170 degrees F to get juicy! Baking Sheet with Cooling Rack – I’ve tried this recipe on a regular ol’ baking sheet, and you can do that if that’s all you have. But the best baked chicken legs I’ve made have always been on my trusty rack over a baking sheet. This allows the hot air to circulate around the chicken, so it cooks more evenly and crisps up better. (And I rely on it for many other foods, like bacon in the oven, lemon pepper wings, coconut shrimp, and spatchcock chicken, so it gets put to good use!) Silicone Brush – I use this for brushing on butter or oil. It’s my fave because it washes out easily.
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