Juicy baked chicken legs are a perfect option for dinner any night of the week. If you're looking for perfectly cooked legs, I've got everything you need to know.
These drumsticks take minimal prep and once they are in the oven, it's hands-off until they are perfectly baked!
Oven baked chicken drumsticks
Baking chicken in the oven is easy, but when baking drumsticks there are a few tips that make a big difference. Drumsticks benefit from a slightly longer baking time so the meat gets tender and juicy but not dried out.
Cooking chicken thoroughly is important, but different cuts of chicken can be cooked to different temperatures. Chicken breasts are considered perfect when they are cooked to 165°F. Any longer and the meat can begin to dry out.
With chicken legs, it's better to cook to a slightly higher temperature. You'll want to cook them to 185°-195°F. Chicken legs are dark meat and have a lot of connective tissue. That connective tissue dissolves as it cooks to a higher temperature resulting in juicier and more tender meat. Don't go above 210°F though. That's when the meat will become tough. Check out this great article from America's Test Kitchen for more information.
Key ingredients
- Chicken Legs - Also called drumsticks. Look for bone-in and skin-on legs that are similar in size for even cooking.
- Spices - A variety of spices are used for maximum flavor. Feel free to omit any you don't have on hand - garlic powder, onion powder, salt and pepper, paprika, cayenne pepper, and dried thyme.
- Oil - I use olive oil, but any oil works. Some options include canola or vegetable oil or avocado oil.
How to make oven baked chicken legs
- Pat chicken legs dry with a paper towel and place in a ziptop bag.
- In a bowl, mix all spices until well combined.
- Pour olive oil over chicken legs in the bag, then add mixed seasonings.
- Seal bag and rotate until the chicken legs are evenly covered with the spice mixture. You may need to massage the legs through the bag to help with coverage.
- Place legs on a baking sheet lined with parchment paper or foil.
- Bake in a preheated 415°F oven for 30-35 minutes until the chicken is baked through and reaches an internal temperature of 185°F.
- Allow chicken to rest on baking sheet for 5-10 minutes.
- Serve hot.
Recipe tips
- Select chicken legs that are similar in size.
- Pat the chicken dry before adding the seasonings.
- Use parchment paper or line baking sheet with foil. The chicken will have a lot of juices and this helps with easier cleanup. If not using either, lightly spray the baking sheet with a nonstick spray.
- Cooking chicken legs to 185-195°F helps break down the connective tissues making the chicken more tender.
- Garnish with fresh thyme or parsley, if desired.
- This recipe is flexible on the amount of chicken legs you bake. Make certain you don't overcrowd your baking sheet. Leave some space between each leg.
Variations on baked chicken legs
- Use the whole hindquarters (legs attached to the thigh) or just the thigh. Baking time will increase by 5-10 minutes.
- For a smoky taste, add smoked paprika and chipotle powder instead of the regular paprika and chile powder.
- Use poultry seasoning in place of all the spices.
Frequently asked questions
Store cool leftover legs in an airtight container in the refrigerator for up to 3-4 days.
The legs are best reheated in a 350°F oven for 10-15 minutes. You can microwave the legs, but the skin may become rubbery.
The chicken legs can also be eaten cold.
Serving suggestions
Baked chicken legs are perfect with your favorite side dishes. Some options to try include:
More delicious chicken recipes
- Beer Can Chicken
- Garlic Parmesan Chicken Skewers
- Chicken Fajita Casserole
- Italian Dressing Chicken
- Lemon Chicken and Rice
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious chicken dishes!
Baked Chicken Legs Recipe
Equipment
- Baking Sheet
- Parchment paper
Ingredients
- 8 chicken legs
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
Instructions
- Pat chicken legs dry with a paper towel and place in a ziptop bag.8 chicken legs
- In a bowl, mix all spices until well combined.2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ⅛ teaspoon cayenne pepper
- Pour olive oil over chicken legs in the bag, then add mixed seasonings.2 tablespoons olive oil
- Seal bag and rotate until the chicken legs are evenly covered with the spice mixture. You may need to massage the legs through the bag to help with coverage.
- Place legs on a baking sheet lined with parchment paper or foil.
- Bake in a preheated 415°F oven for 30-35 minutes until the chicken is baked through and reaches an internal temperature of 185°F. No need to flip chicken while it's cooking.
- Allow chicken to rest on baking sheet for 5-10 minutes.
- Serve hot.
Notes
- Select chicken legs that are similar in size.
- Pat the chicken dry before adding the seasonings.
- Use parchment paper or line baking sheet with foil. The chicken will have a lot of juices and this helps with easier cleanup. If not using either, lightly spray the baking sheet with a nonstick spray.
- Cooking chicken legs to 185-195°F helps break down the connective tissues making the chicken more tender.
- Garnish with fresh thyme or parsley, if desired.
- This recipe is flexible on the amount of chicken legs you bake. Make certain you don't overcrowd your baking sheet. Leave some space between each leg.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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