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.
Jessa says
This has been my go to recipe for the last few years! It always comes out perfect and it’s easy to change up with different spices and sauces:) Thanks a lot DrDan!
DrDan says
Hi Jessa,
Welcome to commenting.
I have lost track of the number of times I do this. I cook up a batch and have leftovers.
Thanks for the note.
Dan
Mike K says
Will this recipe work in a regular oven? I don't have a convection oven. Making this tonight. Thanks so much for the pat dry and 185 degree tips!
DrDan says
Hi Mike,
Welcome to the blog.
Yes, a regular oven will work. Stay at 425 because if you go up to 450 due to no convection, you will probably get a lot of smoke. It will take a few minutes longer.
Hope that helps.
Dan
Ann says
If I am using a rack in a regular oven, do I still flip the chicken drumsticks at 25 minutes? I have done them without and I did flip them. They are very good.
DrDan says
Hi Ann,
Welcome to the blog.
No, if you get them up on a rack, the flip is not needed.
Dan
ellen moriarty says
hey Dr. Dan the chicken legs were perfect. thank you!
DrDan says
Hi Ellen,
Welcome to the blog.
Glad you like the recipe.
Thanks for the note.
Dan
Jim McKee says
If you have room in the fridge put drumsticks on rack in fridge for 1 hour. This will insure dry skinned drummy`s!
DrDan says
Hi Jim,
Welcome to the blog.
Thanks for the tip. I can see that working.
Dan
Dj says
A modification: I remove the from the legs and bread them. You can add spices in the breeding. Coat with egg and then roll in bread crumbs.
DrDan says
Hi DJ,
Welcome to the blog.
I will need to try this. Sounds easy.
Thanks for the modification.
Dan
Barbara Sweeney says
5 Star! Perfect success with my chicken legs! Yes - has to reach 185 without a doubt the secret to a tender meat falling off the bone leg. :)
And at 425 it's truly the simple path to smiling chicken eating family.
Thank you.
Andrea says
Hi Dan! I'm making these drummies tonight along with the oven baked crispy french fries you talked about. I was wondering about doing half dry seasoned chicken and the other half with a buffalo sauce. Is there a difference in time if I marinate the buffalo sauce ones ahead of time?
Probably a silly question but I want them to be DELICIOUS and you seem to know what's up.
Thanks!
DrDan says
Hi Andrea,
Welcome to the blog.
The cooking time for marinate would be the same but I don't think you will be happy with the skin texture.
I have done this with BBQ sauce a number of times. I dry cooked the drumsticks with no seasoning and about 5 minutes before done, a light coat of sauce. Then when done, another coat of sauce. The skin was then crispy with good BBQ taste.
Dan
Lyn says
I don't mean to contradict Dan but I have a marinade I absolutely swear by. It is 3/4 cup sugar. 3/4 cup apple cider vinegar, and 1/4 cup oil (I use vegetable oil but any kind will work). I put these on the grill or on my NuWave oven and get crispy skin every time!!!!
Sherry Q. says
I made these today following the directions exactly (including the 7:2:1 mix with a touch of cayenne) and they turned out perfect! I appreciate the tip about drying the meat well, it takes a few extra minutes and a several sheets of paper towel but it's definitely worth the effort as the chicken crisps up so nicely. This will certainly become my "go to" for drumsticks and I'll try it with thighs as well, thank you for the simple yet delicious recipe!
DrDan says
Hi Sherry,
Welcome to the blog.
Glad it works well for you. The thigh recipe is about the same just a bit about handling the fat and skin.
Thanks for the note.
Dan
Kik says
Just wondering do you put anything on the chicken other than spices or salt? This is my first time. I look forward to the results.
JACKIE says
Hi! Great recipe about to try it oven preheating as we speak.. wanted to ask what is the spice ratio you referred to 7:2:1 I think or something like that..? Is that pepper:garlic power:salt? Lol I’m curious! For this recipe I’ll be using my standard 4:1 pepper:salt and smothering then in BBQ sauce for the last ten minutes. I use a casserole dish and make spaghetti noodles while the chicken cooks, drain well without rinsing then and then toss the noodles in the Casserole dish.. the chicken juices and grease along with the bbq sauce is so good on the noodles. Side of broccoli & jalapeño cheddar focaccia bread tonight
DrDan says
Hi Jackie,
Welcome to the blog.
7:2:1 is Kosher Salt:Pepper:Granular Garlic powder. There are a couple of links hanging around the post. Here is the link. https://www.101cookingfortwo.com/everyday-spice-mix-721-mix/
But season as you like. It seems like you have a plan.
Thanks for the note.
Dan
Michael J Copeland says
I Have to say, EVERY TIME we make dummies, I Google the art of drummies, this is the best advice filled recipe I have !ever found and my legs come out PERECT EVERY SINGLE TIME! Thanks guys!
Rissa says
Wow!!! These are so good!!! Best oven baked chicken I have found.
Dre says
I tried this recipe and let me say this chicken is delicious!
Sherry says
If you cook more at one time like 20 legs - how much time should you try adding and do you turn them over half way through?
DrDan says
Hi Sherry,
Welcome to the blog.
Cooking time will be about the same but be sure to "not crowd the pan" and point the thick side of the leg to the outside of the pan. Cook to the 185 endpoint.
This recipe is a cut down version of my Chicken for a Hundred https://www.101cookingfortwo.com/chicken-for-hundred/ so you might want to look at that also.
You should not count on getting them all on one tray and cooked properly. You will need to use two trays and convection. Plus move the trays around halfway through like the chicken for a hundred recipe.
Dan
Kiley says
Any tips on reheating ? Making in the morning, to serve for dinner ( after work / sports …. ) Thanks for simple / fast guide.