Baked Chicken Legs (Crispy, Easy Oven Recipe)
These baked chicken legs (drumsticks) are seasoned with simple spices and roasted at high heat for crispy skin and juicy meat. With 5 minutes of prep and 30 minutes of hands-free baking, they’re an easy dinner win.
Servings: 6 legs
Calories: 128kcal
Equipment
- one-gallon plastic bag or mixing bowl to season the chicken legs
- parchment paper or foil for easier cleanup
- instant-read thermometer optional
Ingredients
- 6 Chicken Leg Drumsticks
The best chicken seasoning
- 2 teaspoons Sweet Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- ½ teaspoon Salt
- pinch Black Pepper
Instructions
- Optional (tempering): Rest the chicken legs at room temperature for 20–30 minutes before baking to remove the chill for more even cooking. You can do this before or after seasoning.
- Equipment prep: Preheat the oven to 425°F with the rack at least 8 inches from the top heat source. Line a rimmed 10 × 13 baking sheet with parchment paper or foil, or lightly coat with cooking spray.
- Make chicken seasoning: Add PAPRIKA, GARLIC POWDER, ONION POWDER, SEA SALT, and BLACK PEPPER to a lidded container or mixing bowl. Shake or stir to combine and set aside.
- Season the CHICKEN LEGS (up to 1 day ahead): Place no more than 3 at a time in a one-gallon plastic bag with 1 teaspoon of seasoning per leg. Trap a little air inside, twist to close, and shake until evenly coated. Alternatively, toss in a mixing bowl.
- Prepare to bake: Place the seasoned CHICKEN LEGS on a prepared baking sheet, skin side up, leaving about 1 inch of space between each piece.
- Bake (no need to flip!): Bake uncovered for 30 minutes. The drumsticks will reach an internal temperature of about 200°F, and the skin will be nicely crispy.
- Serve: Transfer the chicken legs to a plate and let them rest for a few minutes. Enjoy them soon after, as baked chicken skin softens as it sits.
- Storage and reheating: Cool completely, then refrigerate in an airtight container for up to 5 days. Reheat in a 350°F oven or air fryer for 8–10 minutes, until heated through; loosely cover with foil if needed.
Video
Notes
Seasoning swap – Use any seasoning you like. Aim for about 1 teaspoon per chicken leg.
Skip the oil – Chicken drumsticks have plenty of natural fat. In my testing, seasoning and baking them straight from the package gave the same crispy results without patting them dry or adding oil. The slight moisture helps the seasoning stick as they bake.
Skip the baking powder – Baking powder is often suggested for crispier skin. I tested it, and while it made the skin slightly crispier at first, I could taste it, and it didn’t stay crispy for long. Since baked chicken skin softens quickly anyway, I skip it.
Use a metal sheet pan – Metal pans heat quickly and help the skin brown and crisp. Glass baking dishes heat more slowly and can delay browning.
Baking rack (optional) – A rack inside the baking sheet helps the skin crisp on the bottom, but baking directly on the pan still gives you crispy chicken on most of the surface and saves cleanup. I usually skip it. If using a rack, thoroughly coat it with baking spray and lower your oven rack so the chicken sits at least 8 inches from the heating element.
Internal temperature – Chicken is safe at 165°F, but for the best texture, let the drumsticks cook closer to 200°F. At 425°F, this usually takes about 30 minutes and yields crispy skin and juicy dark meat.
Nutrition
Serving: 1drumstick | Calories: 128kcal | Carbohydrates: 2g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 274mg | Potassium: 203mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 363IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg