You’ll never again have to worry about the answer of “what’s for dinner” when you have this recipe for crispy baked chicken drumsticks in your back pocket. Made with affordable chicken legs, a few pantry staples, and only a couple of minutes of prep, this protein-packed main dish is just what your busy schedule needs.
Aside from being as easy as shake-and-bake, this simple chicken leg recipe is versatile, customizable, and yields the juiciest chicken with crispy skin that you’ve ever tasted. Pair your oven-baked drumsticks with my favorite hands-off side dishes like my recipe for roasted Brussels sprouts, roasted potatoes recipe, or crispy sweet potato fries.
What You Need To Make This Recipe
Chicken drumsticks – drumsticks cook up quickly and stay juicy, so I love using them in this recipe. You can also swap in chicken thigh pieces (or use half thighs and half drumsticks) if you prefer.
Olive oil – just your normal cooking oil is perfect here. You’re also welcome to use a neutral-flavored oil like vegetable or avocado oil instead.
Smoked paprika – I love the rich, smoky flavor smoked paprika lends to these oven-baked chicken legs. Feel free to use regular sweet paprika or hot paprika instead. Alternatively, you can use ground chipotle powder for a spicy alternative.
Garlic powder, onion powder, and salt – these dried powders add the sweet complexity of cooked fresh onions and garlic in the convenience of your spice cabinet. If you only have garlic salt or onion salt, feel free to use what you have and omit the added salt.
Black pepper – if possible, use freshly ground pepper for the boldest flavor. When there are so few ingredients, you want them all to shine!
How To Make Baked Chicken Legs
1. Preheat the oven to 425°F. Line a large baking sheet with aluminum foil and grease with cooking spray. Pat the chicken pieces dry with paper towels.
2. Place the chicken in a gallon zip-top bag. Add the oil, seal the bag, and shake to coat.
3. Add paprika, garlic powder, onion powder, salt, and pepper to the bag. Seal the bag again, and shake to coat the chicken.
4. Arrange the chicken pieces on the prepared sheet pan. Bake for 30 to 45 minutes or until the skin is crispy and the internal temperature registers 165°F when a meat thermometer is inserted into the thickest portion of each piece.
Pro Tips For Making This Recipe
- Have a pack of chicken leg quarters? Not to worry! You can easily butcher them into the leg and thigh using a sharp knife. Look for the natural line of fat that runs between the thigh and the drumstick. This is where you’ll make your cut. Hold onto the leg quarter firmly and begin cutting along that line of fat. Apply a little pressure, and you’ll find that the joint separates fairly easily.
- Make sure to thoroughly dry the chicken with paper towels. Moisture is the enemy of crispness, and the crackle of crisp skin is part of what makes this recipe such a winner.
- Use other cuts of chicken. You can certainly use this recipe for bone-in chicken thighs or a mixture of chicken drumsticks and thighs. While this is a great chicken drumsticks recipe, you can make baked bone-in chicken breast, keeping in mind the cooking time will be longer.
- Marinate the chicken for extra flavor! If I have extra time or can meal prep on the weekend, I like to give the chicken a soak in flavored buttermilk for even juicier, flavorful baked chicken. In a resealable plastic bag, place the chicken pieces along with 2 cups buttermilk, 4 smashed garlic cloves, 3 teaspoons salt, 1 teaspoon ground black pepper, zest of 1 lemon, and 3 thyme springs. Refrigerate for at least 4 hours or up to 24 hours. Drain and pat dry before continuing with the recipe as directed.
- No zip-top bag? No problem! Simply swap in a large bowl to mix everything together by hand instead.
Frequently Asked Questions
Nope! Part of what makes this such a delicious recipe for baked chicken drumsticks is the crispy chicken skin. If you cover them, you’ll end up steaming them, which results in pale, soft skin instead of the golden-brown deliciousness we’re after.
Store any leftovers in a clean, airtight container in the fridge for up to 5 days. Make sure to reheat to 165°F (preferably in the oven or toaster oven for crispness) for food safety.
No! Don’t start with frozen meat, or you’ll risk burning the skin by the time the meat reaches a safe internal temperature. If you want to use chicken from the freezer, thaw it in the fridge overnight, then use it in the recipe as directed.
If you love this recipe try these out!
If you’ve tried this Baked Chicken Leg recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Baked Chicken Legs
Equipment
- Large rimmed baking sheet
- Foil
- Large zip-top bag
Ingredients
- 8 chicken drumsticks (about 2½ pounds/1.13kg)
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with foil and grease with cooking spray.
- Pat the chicken pieces dry with paper towels. Place the chicken in a gallon zip-top bag. Add the oil, seal the bag, and shake to coat.
- Add paprika, garlic powder, onion powder, salt, and pepper to the bag. Seal the bag again, and shake to coat the chicken. Arrange the chicken pieces on the prepared pan.
- Bake for 30 to 45 minutes or until the skin is crispy and the chicken registers 165°F when a meat thermometer is inserted into the thickest portion of each piece.
Notes
- Have a pack of chicken leg quarters? Not to worry! You can easily butcher them into the leg and thigh using a sharp knife. Look for the natural line of fat that runs between the thigh and the drumstick. This is where you’ll make your cut. Hold onto the leg quarter firmly and begin cutting along that line of fat. Apply a little pressure, and you’ll find that the joint separates fairly easily.
- Make sure to thoroughly dry the chicken with paper towels. Moisture is the enemy of crispness, and the crackle of crisp skin is part of what makes this recipe such a winner.
- Use other cuts of chicken. You can certainly use this recipe for bone-in chicken thighs or a mixture of chicken drumsticks and thighs. While this is a great chicken drumsticks recipe, you can make baked bone-in chicken breast, keeping in mind the cooking time will be longer.
- Marinate the chicken for extra flavor! If I have extra time or can meal prep on the weekend, I like to give the chicken a soak in flavored buttermilk for even juicier, flavorful baked chicken. In a resealable plastic bag, place the chicken pieces along with 2 cups buttermilk, 4 smashed garlic cloves, 3 teaspoons salt, 1 teaspoon ground black pepper, zest of 1 lemon, and 3 thyme springs. Refrigerate for at least 4 hours or up to 24 hours. Drain and pat dry before continuing with the recipe as directed.
- No zip-top bag? No problem! Simply swap in a large bowl to mix everything together by hand instead.
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