Crispy baked chicken legs (drumsticks) are fast and easy, with about 5 minutes of prep time. Use a simple seasoning and then bake for about 35 minutes with convection—perfectly crispy, moist, and tender every time.
🐓Ingredients
Chicken Legs (drumsticks)
Seasoning—salt, black pepper, and garlic powder mixture (All-Purpose Seasoning) OR
Optional seasoning of your choice
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Featured Comment from Gillian:
"I'm so happy I found your recipe! I've never found a simple chicken recipe I liked very much, but this looks like The One!"
Everybody needs great chicken recipes, and this healthy baked chicken legs recipe is one of the easiest and best for the home cook. Even the pickiest kids love baked chicken drumsticks.
It's easy and quick to prep in only 5 minutes with simple seasoning. Then, cook at a high oven temperature for crispy skin without frying for about 35 minutes. Perfect for a healthy low-fat or low-carb diet.
👨🍳How to Bake Chicken Legs—Step-by-Step
1. Preheat oven to 425° convection. Pat dry the chicken legs with paper towels.
2. Line a sheet pan with aluminum foil and add a rack sprayed with PAM cooking spray. The rack allows all sides of the chicken to cook evenly out of drainage. You can cook without the rack but should flip halfway through cooking.
3. Trim off any extra skin and any loose joint pieces.
4. Season to taste with salt and pepper. You can use other seasonings if you wish. We use All Purpose Seasoning - 7:2:1 and 7:2:2, which includes garlic powder.
5. Place the legs on a prepared sheet pan with the thicker part of the chicken legs towards the outside of the tray.
6. Cook to 185° to 195° internal temp—about 35 minutes. DO NOT STOP SHORT of 185° and use an instant-read thermometer. Let the cooked drumsticks sit for 5 to 10 minutes before serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How long to bake chicken legs (drumsticks)
It takes about 35 minutes at 425° to cook chicken legs in the oven to 185° internal temperature. The variables are the chicken leg size and the oven temperature.
- 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—instead, do 425°F conventional and add a few minutes)
The best cooking temperature is 400° or 425° for the most crispy skin. Lower oven temperatures, like 350° or 375°, will produce a slightly less crisp skin.
Always use an instant-read thermometer. COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.
♨️Pro Tips—get it right every time
- DO NOT SKIP THE PAT DRY; you will remove excess moisture that prevents crispy skin. Please see Chicken: To Rinse or Not To Rinse?
- Oil is optional, and if used, brush on before seasoning. It will change the final texture of the skin from thin and crispy to a little thicker but moisturized.
- Cooking on a rack removes the meat from the baking sheet and the drainage. Then, with convection, all sides of the legs will be cooked evenly. But if you don't have a rack, flip about 20 minutes into cooking.
- Cook at high temp, and you must use an instant-read thermometer to be sure you get to 185°. Do not guess.
- Let the chicken legs set for 5 to 10 minutes after cooking. Fluid will form between the meat cells during cooking, and the rest will allow it to reabsorb for juicy and tenderer results.
Seasoning options
We always use All Purpose Seasoning - 7:2:1 and 7:2:2, which is salt, black pepper, and garlic powder. But use the seasoning you love—some good options are onion powder, smoked paprika, poultry season, or other seasoning blends. For a touch of heat, add some cayenne pepper.
For BBQ chicken legs, add a BBQ rub or skip any dry seasoning and brush on some BBQ sauce near the end of cooking.
Marinaded with Italian dressing, teriyaki sauce, or lemon butter marinade will add a lot of flavors.
What chicken to use?
Use bone-in skin-on chicken legs (drumsticks). The cut joint area may have loose parts that should be trimmed along with excess skin.
Chicken legs are also known as chicken drumsticks. A chicken leg quarter with a thigh still attached to the drumstick is less commonly called a chicken leg. If you are cooking chicken leg quarters, please follow the Crispy Baked Chicken Thighs, which is similar but covers some other issues.
If you use previously frozen chicken legs, the meat may have some pink staining that looks like blood. This is the breakdown of the bone marrow, and the chicken is still safe if cooked to 165° minumin.
🌡️The best final temperature internal temp for chicken legs is 185°+
The best final internal temperature for oven-baked chicken legs is 185° or higher when the connective tissue melts, and the meat becomes moist and tender.
The connective tissue will start to melt at 175°. By 185°, you will get moist and tender results. America Test Kitchen takes it further for both thighs and drumsticks, suggesting 190° to 195° as the target internal temperature range. See American Test Kitchen (subscription required).
Many want to cook chicken legs to 165°, the minimum safe internal temperature for chicken per the FDA, but they will be tough and stringy from connective tissue.
Other Chicken Recipes
Add some great char to your chicken legs or thighs on your backyard BBQ gas grill with Grilled Chicken Drumsticks and Grilled Chicken Thighs.
Try these other chicken recipes, like Crispy Oven Baked Chicken Thighs, Oven-Baked Chicken Wings, or Baked Split Chicken Breasts. Or, if you are having a party, check out how to cook chicken for 50 to 100 people.
Serving
Serve with a green salad and your favorite hot side dishes of Convection Oven Baked French Fries, baked rice, broccoli, Microwave Corn on the Cob, or Roasted Red Potatoes.
How to store leftovers?
Seal in an airtight container and refrigerate for 4 days or freeze for 4 months. 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 lot of fat and fluid drains while cooking chicken drumsticks. You can cook drumsticks without a rack if you flip halfway through cooking, but you will be happier with a rack. The cooking will be more even, quicker, and easier to clean up.
You can if you wish. Without oil, the skin will be dry and crispy, but with a bit of olive oil or cooking spray before seasoning, it will be thicker and slightly less crispy.
No, it will interfere with the cooking and trap moisture, preventing crispier skin.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Baked Chicken Legs - Quick and Easy
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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 - or 7:2:1 or 7:2:2 seasoning
Instructions
- Preheat oven to 425° convection. Pat dry the chicken legs with paper towels.
- Line a sheet pan with aluminum foil and add a rack sprayed with PAM cooking spray. The rack allows all sides of the chicken to cook evenly out of drainage. You can cook without the rack but should flip halfway through cooking.
- Trim off any extra skin and any loose joint pieces.
- Season to taste with salt and pepper. You can use other seasonings if you wish. We use All Purpose Seasoning - 7:2:1 and 7:2:2, which includes garlic powder.
- Place the legs on a prepared sheet pan with the thicker part of the chicken legs towards the outside of the tray.
- Cook to 185° to 195° internal temp—about 35 minutes. DO NOT STOP SHORT of 185° and use an instant-read thermometer. Let the cooked drumsticks sit for 5 to 10 minutes before serving.
Recipe Notes
Pro Tips:
- DO NOT SKIP THE PAT DRY, or you will not have crispy skin.
- Cooking on a rack to get the meat off the pan to cook evenly and out of the drainage. 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
- For BBQ chicken legs, skip the seasoning or use a BBQ dry rub, then brush with your favorite BBQ sauce for the last 5 minutes.
- Good refrigerated for 3-4 days. Or will freeze well for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
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.
Crystal Sleeper says
Thank you for the great post on baked chicken! I've been looking for a recipe for something just like this for crispy skin, cause you know, that's the best part even if it's not all that healthy. :-). 150? I couldn't imagine cooking for that many people.
Dan Mikesell says
I hope it works well for you.
150 pieces sounds massive but at least I only had to do the chicken. It took a couple of hours with two ovens just before the start of the party. The big roaster kept them hot all night. It worked great.
sasha barlow says
I seasoned mine with goya which needs to be a lil wet to soak n should I still pat dry and I dont have pam:( what else can I use so it wont stick
Dan Mikesell says
I assume you mean GOYA seasoning. I would probably just sprinkle on the dry skin and rub it in.
As for the PAM. Just buush some vegetable oil on the rack. If no rack then brush on the pan. Maybe skip the foil so they don't stick to that.
kikileigh says
If you makes a non-stick aluminum foil that is AWESOME!!! :)
kikileigh says
Sorry...keys froze up... Reynolds makes a non-stick aluminum foil that works great if you're worried about your chicken sticking to the foil! The non-stick Reynolds Foil is the ONLY aluminum foil I use!! :) Hope it helps you too!
DrDan says
Thanks for the tip. I have never used that product but a lot of people don't have the racks that I use so frequently.
Thanks again for to note.
DrDan
Asbel A says
Thank you Dan! This worked awesome. And thanks for the tip about the aluminium foil...saved me a lot of cleaning.
Dan Mikesell says
Thanks, glad it worked for you. I love to use foil since I'm at heart lazy.
Dan Mikesell says
Yes, see my "chicken for a hundred" post. Go to Recipe Index/Cooking for Groups/Chicken for A Hundred. Basically, I had about 14-15 per tray. So do two trays 12 per tray.
I have very good convection so I ran two trays at a time and did not rotate. If you are unsure or have poor convection then you can do two but rotate top to bottom and 180 degree rotation halve way through. If no convection or rack, I think only one tray at a time and tent the first batch well to keep warm.
Chelsea Keppner says
Will this same timing work for larger amounts of drumsticks? Say, 24?
Dan Mikesell says
I don't.
Mark Segree says
Curious, you left out at what point did you flip them
Chris says
425 is way to high,cook them slow & low,375 for 1hr.regular oven.
Super Kim says
I flip at the 20 minute mark. You don't necessarily have to, it just makes me feel better. Doesn't hurt the recipe either.
Jeanise Herrell says
Great detail and instruction,thank you for posting
William Solis says
I bet my chicken turned out better than yours! Jk thanks for the tip ... excellent outcome
Amber Kleeves says
Absolutely loved this! Thanks!
Dan Mikesell says
Go for 425 non-convention and it will take a few minutes more, keep it in the middle of the oven and don't crowd the tray.
Samantha says
What temperature would you cook them at if it is NOT convection?
convection says
Convection just means rising heat, basically a regular, red-hot heating element. Are you sure yours isn't?
DrDan says
Here we are taking about an oven that has a fan to assist air circulation commonly call convection ovens. It gives a more even heat though out the oven and removes the packet of "cold air" around the meat. You get more rapid cooking. You are correct in physics that all ovens would have convections set up by the heating element but not equal to the fan assisted ovens.
DrDan
Dan Mikesell says
If you want crisper skin yes but I'm not sure how crispy it would be anyways after the oil. I would probably dry it a little and cook it at 425 convection until the meat is done (185-190) but not add any more seasoning. It might be great.
Joe says
I usually marinate them in balsamic vinegar and don't have a convection oven. I also have more than six drumsticks and like to put salt pepper garlic powder touch of red pepper and Italian seasoning. Any advice?
DrDan says
The main point of this recipe is the final internal temperature of 185. I don't know what the skin will do with your treatment with high-temperature cooking. So I would cook at a lower temp than my 425 convection. As long as you don't crowd the pan, the number of drummies doesn't seem to affect much. Just remember the final temp and use a rack if possible.
Dan
Lusty Lampoonist916 says
I've been marinating my drumsticks for 12 hours in a tangy Italian oil and vinegar dressing. Should I pat it dry a bit before putting it in the oven at 425° convection?
Dan Mikesell says
You know this post gets over a thousand visits per day and you are the first comment. Thanks. I know you will love it.
Mark says
Turned out perfect, thanks!
Renee says
Made this with fresh corn and sautéed green beans. The rack is a definite must have.
This recipe is a keeper! Thanks, Dr. Dan!!!
DrDan says
Thanks so much for the note and rating
DrDan
Tami says
Hi Dan! How close to the broiler do you place the drumsticks? Right now I have them at about 5 inches away. not sure if this matters being that the broiler isn't on. Thanks for any feedback! Can't wait to try them!
DrDan says
Hi Tami,
Unless noted otherwise I always place oven dishes about in the middle to slightly under. I like the top of the dish in the middle. Since I almost always use convection, it probably do not matter much but many are still using regular conventional ovens so middle is always good.
DrDan
Joe J says
Dan,
Thank you for this wonderful recipe. The beauty is in its simplicity. After reading some of the comments and my own past experience, I now understand that the lack of oil, padding very dry and the rack are three of the essential elements for crispiness - that great umami feeling of skin that shatters in the mouth. I have tried hard to find the way to this result (often using way too high heat and/or using a higher burn point oil). As usual, the simplest answer is the best. I use my own rub: himalayan salt, cracked black red pepper, cayenne, dry Colemans mustard, oregano and garlic. I will try Old Bay next with a mix of citrus pepper. I would be curious about any grilling variations or whole chicken thoughts you might share.
Thanks again,
Joe
DrDan says
Hi Joe,
Simple is best sometimes. Glad it works for you.
The grill version is https://www.101cookingfortwo.com/art-of-drummies-grilling-chicken/. There are also grill versions for thighs around here somewhere. They are basically the same but the grill thigh recipe uses a modified grilling technique due to the high-fat content.
My best whole chicken oven recipe is https://www.101cookingfortwo.com/simple-everyday-roast-chicken-with/ which is inspired by Cooks Illustrated and do use some butter on the skin but it is very nice. Plus there is gravy. I do love gravy.
Thanks for the note.
Dan
Gettherefromhere says
Thanks! My drumsticks were already in the oven. When I read your post, I pulled them out, raised oven from 350 to 450, dried the marinade off them, lined pan with foil and put them up on a rack. Glad I read it!
Andre says
I can't belive the real secret is not out . On top of the 400 temperature the biggest french secret my grandmother use all the time.
Marinate all chicken 2 to 3 hours in lemon juice .
This brings the lowest rated meet in the market (drums ) to the finest .
Use only sea salt and black peper.
And that's it ...
Linda says
I haven't used my convection oven much and I was happy to find your recipe with instructions for it. I prepared them as you said and set it to 425 and put the timer on for 35 minutes. I also put my oven thermometer in one of the legs, careful not to touch the bone. When the temp timer went off, it still showed 18 minutes left to cook. I turned the temp down to 350 and left them in for about 10 more minutes. They are done inside and they reached over 200 degrees. I don't know why they cooked so fast. My oven is gas. Could that have made a difference?
Having said all of that, these baked legs are scrumptious!! Thanks so much.
DrDan says
Hi Linda,
I would think your oven is running hot or the thermometer is way off. I would guess the oven first. You might want to get a $10 oven thermometer to check it. As you see this recipe is very forgiving, just get it to the right temp and your good but some of your baking could be very effected so it is worth checking out. I have done this recipe probably 50 times and it is always 35 minutes with variation of only a few minutes.
Thanks for the note and rating.
DrDan
Corie says
Thank you. I have been using this for a long time now and everyone in my house loves it. Easy and the chicken really is crispy without frying it.Amazing!!
Mr. Cherkin says
Linda,
When using the convection setting, you have to reduce the temperature by 25 degrees. So you really cooked them at around 450 :D