Name: Baked Chicken Legs
Prep time: 10 min
Cook time: PT-487746H25M30S
Total time: PT-487746H25M30S
Cuisine: American
Ingredients: 8 chicken legs (drumsticks); 2 tbsp olive oil or melted butter; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp onion powder; 1 tsp dried herbs (thyme, oregano, or rosemary)

Why You’ll Love This Recipe

This recipe is quick to prepare, budget-friendly, and delivers consistently delicious results. Baking the chicken keeps it moist while allowing the skin to crisp up beautifully. It’s a versatile main dish that pairs well with everything from roasted vegetables to fresh salads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken legs (drumsticks)
Olive oil or melted butter
Salt
Black pepper
Garlic powder
Paprika
Onion powder
Dried herbs (like thyme, oregano, or rosemary)

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Pat chicken legs dry with paper towels for maximum crispiness.
In a small bowl, mix salt, pepper, garlic powder, paprika, onion powder, and herbs.
Brush chicken legs with olive oil or melted butter.
Rub seasoning mixture evenly over the chicken.
Arrange chicken legs on the prepared baking sheet, leaving space between each piece.
Bake for 35–45 minutes, turning once halfway through, until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Let rest for 5 minutes before serving.

Servings and timing

Serves 4–6 people.
Prep Time: 10 minutes
Cook Time: 35–45 minutes
Total Time: 45–55 minutes

Variations

Spicy: Add cayenne pepper or chili powder to the seasoning.
Lemon Herb: Add lemon zest and fresh herbs before baking.
Honey Garlic: Brush with a honey-garlic glaze during the last 10 minutes of baking.
Barbecue: Coat with BBQ sauce for the last 15 minutes of cooking.
Mediterranean: Use oregano, garlic, and a drizzle of lemon juice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) for 10–15 minutes to keep the skin crispy.
Freeze cooked chicken legs for up to 3 months; thaw in the refrigerator before reheating.

FAQs

Do I need to remove the skin before baking?

No, keeping the skin on helps lock in moisture and adds crispiness.

Can I bake them from frozen?

Yes, but increase the baking time by about 15–20 minutes and ensure they reach 165°F internally.

Can I use chicken thighs instead?

Yes, but cooking times may vary slightly.

Should I marinate them first?

You can for extra flavor, but it’s not necessary.

How do I know they’re done?

Use a meat thermometer; they’re ready at 165°F (74°C).

Can I bake at a lower temperature?

Yes, but you may lose some crispiness.

Can I air fry chicken legs instead?

Yes, cook at 400°F for 20–25 minutes, flipping halfway through.

What side dishes go well with this?

Mashed potatoes, roasted veggies, rice, or salads.

Can I make them ahead?

Yes, season and refrigerate up to 24 hours before baking.

How do I make the skin extra crispy?

Dry the chicken well before seasoning and bake at a higher temperature for the last 5 minutes.

Conclusion

Baked Chicken Legs are an easy, flavorful dish that works for any night of the week. With a few pantry spices and simple steps, you can create tender, juicy chicken with perfectly crispy skin every time.