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
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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.
Jenny says
Thanks, Dan. These worked well.
taylor says
185 is 20 degrees beyond done. Youre all eating dry chicken.
Sandra Modersohn says
160 - 165 is for white meat. 180 - 185 is perfect for dark meat. Which is what drumsticks are. This disparity is also the reason why many people have a really hard time cooking a whole chicken to perfection...
DrDan says
I agree. 165 for my breasts. I do like the taste and texture of the drumsticks better at 185-190. 180 is a little low for me. You are so right about the whole chicken thing. The white is over or the dark is under (or both) for most people. There are several tricks that are easy to fix that. I like the ATK trick with cast iron the best. See Simple Everyday Roast Chicken with Gravy at https://www.101cookingfortwo.com/simple-everyday-roast-chicken-with/
Thanks for the comment
DrDan
Kristara says
This was the first time I've ever made drummies. I bought them on an impulse & thought, now what?
They were amazing!!! The skin was crispy, chicken was juicy, spice blend w cayenne was delicious!!! I will be making these again & again. Thank you so much for sharing, I'm excited to try the Mac & cheese next!
DrDan says
We do them frequently since they are so easy.
The mac and cheese is really good but watch that end point carefully if you do the uncooked macaroni one. That is where most people have a problem plus they didn't read the instructions about draining the liquid.
Thanks for the comment
DrDan
Ashley C says
I am going to try this tonight. Frying chicken just doesn't work out for me lol.
Kelly P says
This turned out very well for me. I used your recommended seasoning and added a little paprika and they were delicious! Thank you!
DrDan says
Thanks for the comment. Dan
allenlucia@gmail.com says
Definitely my go to recipe for drumsticks, I just change the seasoning and side dishes. I've cooked these up with Mexican, Asian and Cajun seasonings, all delicious! My husband and five year old picky eater love these!
DrDan says
So glad it's working so well for you.
Rhonda Strid says
Wonderful and simple recipe. I have shared with a lot of my Australian friends - I love your website
Jess says
I have drumsticks and fries in the oven. I seen your racks and thought "oh those look lilke my cooling racks". After reading some comments I hope mine are indeed oven safe and don't ruin my dinner! lol
Jess says
These were probably the best drumsticks I ever made. Usually mine are bone dry, I think I cook them too low for too long.
And the fries were nice and crispy compared to my usually sogggy ones. lol
Thanks for the recipes!
DrDan says
Thanks... I love those two together.
Dan Mikesell says
Sorry I'm behind on replies....
Gerry. Keep at it.
Mina. Try it next time
Fatima. Thanks so much.
Fatima says
I made these chicken legs today. Changed up the seasoning but I have to admit - some of the best chicken legs ever!
Mina A says
Thanks for this. Too late to use now, but will try it next time.
Gerry Runstedler says
Well I am impressed, not only with this recipe, but the fact that I actually prepared this recipe successfully...thank you, this worked perfectly.
erin slack says
So I used a rack from a wok I found in the cupboard and baked the drumsticks a bit longer and the were delicious! Thanks for helping the uncookables like me.
Dan Mikesell says
Great. You are now "cookable"... Generally add 25 degrees to the temp if cooking a convection recipe in a nonconvection oven. But a little longer works too. Now your good to go for some other recipes. There are a couple of chicken breast recipes (one in Dec 2012 and the other Jan 2013) that are ultra taste and simple. You already have the pan and rack.
erin slack says
I don't have a convection oven or a rack for the drumsticks, but I am going to be creative and power through! Thanks for the tips and I will write more in a couple of hrs to let you know how it goes...I am so not a cook :-)
lilzero11 says
Would this work without skin
Dan Mikesell says
I would not... I'm a believer in the skin protecting the meat from drying out.
Tara G says
So i need to make 100 legs for tomorrow can I cook them today, refrigerate and reheat? I won't have time to cook them all tomorrow. Thoughts?
Dan Mikesell says
I would not. They will taste like warmed up chicken legs... I did experiment with partial cooking and it is a definite no go... The initial cooking dried them too much and you still needed to get to the 185 range so no time was saved and taste suffered. If you must then fully cook the first time to about 185 then reheat the next day in the oven but only to serving temp (say 140 or so). If you missed some of the comments, be sure to use fresh never frozen drummies.
Dan Mikesell says
I assume you saw the Chicken for a Hundred post at https://www.101cookingfortwo.com/chicken-for-hundred/
Tara G says
I did, I think I will cook 1/2 tonight and 1/2 tomorrow and say a prayer... I'm going to add BBQ sauce when I reheat, hopefully that will help. Thanks for your prompt reply
Dan Mikesell says
Sauce is a great equalizer.
JOe Ramos says
Winner winner chicken dinner