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.
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Baked Chicken Legs - Quick and Easy
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.
AriM says
I always use this recipe for my drumsticks... They turn out awesome.. But I always cook them to like 170.. I've never had a problem? I think if I cooked them any longer they would be dry.. Other than that, thanks for the recipe
DrDan says
170 is safe and if you like the texture all is great. I find mine still tough and stringy at that temp.Maybe you have better chicken then I do.
DrDan
Londi Lohse says
Thanks for sharing this recipe Dr. Dan. I made one batch for the kiddos and one for the adults I substituted the Cayanne pepper for chipotle pepper. Looking forward to trying it but the smells coming from Evan are amazing thanks again.
Pauls says
I just found this page last night and just had it for breakfast. I love this technique. I love fried chicken but I'm gluten free and this was very satisfying. Crispy on the outside and moist on the inside.
DrDan says
I have not considered it as breakfast but why not.
Thanks for the note and rating.
DrDan
Molly says
This recipe was my first time making drumsticks. Loved the seasoning with cayenne. Toddler and husband loved it too. This recipe will definitely be repeated and one I'd be happy to serve for guests! Thanks! I'm still nervous about using a meat thermometer. Hopefully I'll get used to it.
DrDan says
I can't cook without a thermometer. You will get use to it and it is a great security blanket.
Thanks so much for the note and rating.
DrDan
Rob says
Hi Mrdan
Made this as a midnight snack:)
and smothered it with a little of sriracha sauce
for that extra kick.
DrDan says
I love sriracha sauce... usually on my tuna sandwich.
Thanks for the note.
DrDan
Al Stancombe says
Thank you very much for this recipe. Cooking it tomorrow. I am on a high protein diet to loose weight due to borderline diabetes. Any other recipes?
Thank you.
DrDan says
About half the recipes on this site would be classified as high protein / low carb. My friends sometimes call this all pig all the time. But I expanded some since then.
For a special treat try this low carb cracker. https://www.101cookingfortwo.com/parmesan-sesame-crackers/
DrDan
Alice says
Wow..... only had drum sticks in the freezer and per doctor can't eat fried foods. Well this recipe is AWESOME. I just made it and it taste delicious and I really thought I was eating fried chicken. Thanks so much for posting this recipe. LOVE IT and it's a KEEPER.
DrDan says
Thanks for the note and rating. You might want to try my oven fried chicken https://www.101cookingfortwo.com/oven-fried-chicken-gravy/.
DrDan
Amanda B. says
Hi, I have a convection roast setting on my oven. I always get confused because my oven temp drops down 25 degrees from what I punch in. So what temp should I punch in. If I punch in 425 it is going to say 400 on my screen.
Thanks
DrDan says
I have two convection ovens and one "corrects" my entry... I find it annoying . That oven is telling you that 425 conventional is equal to 400 convection so it subtracts 25 from your 425 and is giving you 400 convection. So with that oven you would need to enter 450 then it would convert to 425 convection. Either 400 or 425 convection should work fine. The lower temp will take a few minutes longer. Remember you are cooking to a final temperature and not by time.
DrDan
Lisa says
Thank you for sharing your secret! I never cooked such delicious chicken legs until I came across this recipe! The family devoured them. Definitely a keeper. And a new favorite.
Jay Wolf says
Thank you so much. I always over cook chicken, but my hubby says this was seriously good! He put it in the "OMGosh I could eat this everyday" category. Thanks again!
Lisa says
Great chicken legs, okay drummies!! I just made them tonight and they were deelish!
DrDan says
Thanks so much for the note and comment.
DrDan
Pamela S says
Best chicken drummies EVER! I used organic, hormone etc-free meat, using both legs and wings. I needed an uncomplicated recipe, which this is. I have a convection oven and this is the first time in 10 years that it was used as a convection oven! I used your seasoning recipe adding paprika.
My husband was in heaven over these! His response? "You could sell these!". We invited our neighbor, the one who loves to cook and try all sorts of complicated things, over. She was amazed and very happy with my efforts on this recipe. Both husband and neighbor asked when I am making this again! We ate it all up. Served with fresh, organic steamed kale and organic Basmati brown rice. DELICIOUS. Thank You!
DrDan says
Some times ( most frequently for me) simple is best.
Thanks for the note
DrDan
847703 says
So good and easy! Everyone loved them, I used Penzey's Northwoods seasoning. The skin was nice and crisp and much of the fat had rendered off it so for once even I ate it with the skin on.
DrDan says
Thanks for the note and rating.
DrDan
Shanon says
This is THE best recipe I've ever tried for chicken drummies, period. I don't have a convection oven, but I follow the recipe to the letter anyway (changing the seasonings sometimes) and have never been disappointed. I've been using this for many months now and it is delicious!!
Melody says
My 10-year-old was upset when he found out I wouldn't be battering and frying the drumsticks, but he LOVED them. They were great without the rack and convection oven; took my oven about 45 minutes on 450 degrees to do the job. The bottoms even had a crisp to them!
The only thing sort of negative I have to say is that I'm used to seeing Tsp. and Tbsp. measurements, so I had to kind of logic my way through directions for the spices. (T or t = tablespoon and tsp = teaspoon?) But spice them however you want, this was great for juicy, crispy chicken legs. Thank you!
DrDan says
Thanks for the note and rating. The abbreviations are T=tbs=tablespoon. t=tsp=teaspoon. I see that I should buff up this posts since there are several variations. In new posts I spell them out and I did add a FAQ. I will edit this post with full words later tonight after a new post.
Thanks again
DrDan
Diana says
Well this was an incredibly pleasant surprise! Best drumsticks ever! my kids ate 4 each and they are the pickiest eaters on the planet. a million thank yous!!!
DrDan says
Thanks for the note and rating. Those kids can be picky.
DrDan