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
Jump To (scroll for more)
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
Video Slideshow
Save this recipe to your inbox for later!
Get the recipe link via email to comeback later.
You may recieve the email without subscribing if you wish, but the subscription is convienent and has an easy one-ckick unsubscribe.
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.
Samantha says
Hi there,
is it necessary to use the wire rack or can I just cook them on a baking sheet with aluminum foil?
DrDan says
Hi Samantha,
It can stick some if you do that. The non-stick foil would be preferred. Other recipes that bake on the tray will flip half way though.
DrDan
DrDan says
like = 2 stars ?
Roy says
I've got 150 to cook in the morning for a birthday party, so I'm putting all my trust in your method !!! Lol no pressure.
DrDan says
I hope you saw my Chicken for a Hundred post at https://www.101cookingfortwo.com/chicken-for-hundred/
Also I hope you have two ovens or at least convection. Let me know if you have specific questions.
Dan
Lauren says
The chicken was delicious. My family loves it. However, I just cleaned my oven 4 days ago and the chicken cooked so fast and hot that it splattered juice and fat all over my freshly cleaned oven. Caused the smoke detector to go off several times too. Reminds me of cooking bacon in the oven (what a mess!) but still yummy chicken. Not sure if this is solvable, but wanted to give a heads up. I should mention I have a regular old conventional oven. Maybe that's it.
DrDan says
Hi Lauren,
Sorry for the smoking... and yes I think the conventional vs convection has a lot to do with it but let's see if we can improve that. First cut the temp a little, so we are at 425 convection and many would go to 450 conventional... but lets go down to 400 or even a little lower. Use a high sided pan like a cake pan instead of a baking sheet. As always cook to a final internal temperature and not by time. This would obviously take a little longer.
See if those things help.
Also... one of my top recipes is bacon in the oven. I have personally done this many many times and never had a smoke issue... go figure...
DrDan
Lenneke says
What does it mean to : 'Cook to 185 incl internal temp.'? I am Dutch and have no clue. I thought I needed to bake them at 425 F? So what is 185?
Thanks! I'm baking them right now, so any quick answers may still be helpful!
DrDan says
Cook to 185 plus internal temp means to use a meat thermometer and cook to 185 degree F internal temperature on the chicken legs or a little higher.
Hope that helps
Dan
Lenneke says
Thanks Dan, is went well, they were delicious.
Kathleen says
I made this tonight using chicken legs. I opted to use the batter/egg/batter method. It made the PERFECT "fried" chicken. I took some pictures to include, but I couldn't figure out how to attache them. Thank you so much...I will definitely be making this, again!!
DrDan says
Thanks for the comment. I haven't tried a batter method and would love to see the pictures.
Dan
Roxanne says
Awesome recipe! We all love crunchy skin. I used some extra spices and it turned out amazing. I sprinkled generously with Kosher Salt, fresh ground pepper, paprika, onion powder and garlic powder. Next time I am going to use smoked paprika, another favorite of ours. Thanks so much for the great cooking tips.
Zilla says
Awesome, thanks for the feedback Dr. Dan, we're going to try it again tonight! :) :)
Zilla says
I came about your recipe last night and tried it, we loved it, very nice and juicy. However, not crispy after I added the BBQ sauce. Did I do something wrong perhaps?? Right about 32 mins I took the chicken out of the oven (they were nice and crispy) I added my BBQ sauce, put them back in the oven for 5 additional mins, pulled the chicken out and it wasn't crispy...rather chicken drumsticks w BBQ sauce all over...so I turned my broiler on low and put them back in for 5 mins.... The chicken still wasn't crispy? The BBQ sauce was starting to turn brown from the sugar content (just how I like it) but I didn't want the chicken to burn or have a burning taste to it. I pulled it out and the internal temperature was at 190* degrees. I didn't want to put the chicken back in and over cook it... what can I do differently next time to get nice crispy BBQ drumsticks?
Ohh and I tried to rate this recipe and give it a 4 star rating but it wouldn't let me?!? I must be doing something wrong! :)
DrDan says
When I add BBQ sauce it is a very light coat so it doesn't seem to effect to crispy much. If that doesn't do it for you then just a light bush after they are done.
The rating thing is by the recipe plug-in and I have no control but I will pass it along.
Thanks for the note
DrDan
AB says
My picky eaters gave this recipe high praise. Anytime I can get two out of three of them to eat something, it's a winner!
DrDan says
Thanks so much for the note and rating.
DrDan
brie says
would you recommend using this with chicken thighs as well? and if so should I cook them for the same amount of time?
DrDan says
I have a separated post ( https://www.101cookingfortwo.com/oven-baked-chicken-thighs/ ) about thighs since I was asked so many times. Basically it is about the same. As always cook to a final temperature not by time.
DrDan
Genessa Lynn says
LOVE this recipe and especially appreciate how simple it is. Thanks for posting!
DrDan says
Hi Diane and Genessa, Thanks so much for the notes.
DrDan
Diane says
I have been cooking for many years I will use this recipe for ever. Thank you
Joann says
I had my oven at 425 convection and when my timer went off the temperature was at 350..what do I do when that happen. first time cooking drumstick.. Thank you
DrDan says
Hi Joann,
So the rule is always cook to the final temperature not by time alone. The time if fairly accurate on this for my oven (maybe 30 times). So what went wrong???? The oven runs a bit cool (an oven thermometer would confirm), the legs were a bit frozen from the store or the oven didn't completely preheat. Any or a combination of them could do you in. Just keep cooking to the 180-185 range.
DrDan
Kay Saks says
Perfect! Made a batch for a road trip with family and everyone of us LOVED them. Best recipe I've tried. THX!
Aileen says
Made these last week with Old Bay seasoning and they were delicious! Perfect instructions! Going to add them to the dinner rotation!