I perfected a simple, expertly seasoned Oven Baked Chicken Legs recipe that roasts drumsticks to such juicy, tender perfection it is hard to believe they came from such a straightforward method.
I never thought chicken legs could make me giddy, but these actually do. Expertly seasoned and oven roasted, the skin crisps up in a way that shatters then gives way to meat so juicy you’ll swear it was brined for days, even though it wasnt.
A little smoked paprika and a splash of olive oil push the flavor into bold territory, making this feel like The Best Baked Chicken Legs Ever. I kept it simple on purpose, but theres a couple tiny tricks that make a huge difference, and once you try them youll wonder why you ever used anything else.
Ingredients
- Rich in protein, bone-in juices boost flavor, skin adds crispy, fatty goodness for dinners.
- Healthy monounsaturated fats, good for browning and flavor, use sparingly in recipes, dont.
- Draws out moisture and crisps skin by raising pH, not really a leavener here.
- Adds deep smoky, sweet notes, gives color and mild earthy warmth to chicken.
- Balances spice with gentle sweetness, helps caramelize skin for glossy, tasty finish its irresistible.
- Instant savory punch, less fresh bite than garlic but blends evenly in rubs.
- Tiny pinch brings heat and brightness, optional for kids or spice-averse folks.
Ingredient Quantities
- 2 pounds (about 8) chicken drumsticks, bone-in, skin-on
- 2 tablespoons olive oil
- 1 tablespoon baking powder (aluminum free)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1 tablespoon light brown sugar
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon dried thyme
- Fresh parsley (optional)
How to Make this
1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Pat the drumsticks dry with paper towels to remove as much moisture as you can.
2. In a large bowl whisk together 2 tablespoons olive oil, 1 tablespoon aluminum free baking powder, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked paprika, 1 tablespoon light brown sugar, 1/4 teaspoon cayenne if using, and 1 teaspoon dried thyme until combined. Dont skip the baking powder, it helps make the skin crazy crispy.
3. Add the chicken to the bowl and toss well so every drumstick is evenly coated, pressing the rub into the skin a bit so it sticks.
4. Let the coated drumsticks rest 10 to 20 minutes at room temperature while the oven finishes heating. If you want deeper flavor you can refrigerate them covered overnight, but bring them back toward room temp before baking.
5. Arrange the drumsticks on the rack skin side up, spaced so theyre not touching. Crowding will steam the skin instead of crisping it.
6. Bake on the middle rack for about 35 to 45 minutes, flipping once halfway through if you want even browning, until the skin is deep golden and juices run clear.
7. Use an instant read thermometer in the thickest part without touching bone to check for doneness. The safe internal temperature is 165°F (74°C).
8. For extra crispness you can broil on high for 1 to 2 minutes at the end but watch it the whole time so it doesnt burn.
9. Remove from oven and let rest 5 minutes so the juices settle, then sprinkle chopped fresh parsley if you like and serve hot.
Equipment Needed
1. Rimmed baking sheet (or sheet tray)
2. Aluminum foil to line the sheet
3. Wire rack that fits on the sheet
4. Large mixing bowl
5. Measuring spoons and 1 tablespoon measure
6. Whisk
7. Kitchen tongs or your hands for tossing the chicken
8. Instant read thermometer
9. Paper towels for drying the drumsticks
10. Oven mitts or potholders
FAQ
Best Damn Oven Baked Chicken Legs Recipe Substitutions and Variations
- Baking powder: make a quick substitute by mixing 1/4 tsp baking soda + 1/2 tsp cream of tartar per 1 tsp baking powder (add 1/4 tsp cornstarch if you want it dry). Works great for crisping the skin.
- Olive oil: use avocado oil, grapeseed oil, or any neutral vegetable oil instead — they have higher smoke points and roast nicer.
- Smoked paprika: swap with regular paprika plus a pinch of ground cumin for smoke, or use chipotle powder if you want both heat and smokiness.
- Light brown sugar: replace with dark brown sugar, or stir 1 tbsp granulated sugar with 1/2 tsp molasses for the same flavor and stickiness.
Pro Tips
– Dry brine when you can: salt the drumsticks (and yes include the baking powder) and leave them uncovered in the fridge for a few hours or overnight. That pulls moisture out and firms the skin so it crisps way better. Bring them back toward room temp before baking though so they cook evenly.
– Pat them super dry and press the rub into the skin so it sticks, use a little oil if the rub is too dry. Excess sugar on the surface will brown fast so if you plan to broil at the end watch it or skip broiling, youll get great color from the oven anyway.
– If you dont have a proper wire rack make little foil ball feet under the chicken so air can circulate under the skin. Also dont crowd the pan, spacing = crisp skin. If your oven has a convection setting lower the temp by about 15 to 25 degrees and check earlier, it will crisp faster.
– Use an instant read thermometer and avoid touching bone. For juicier meat some cooks pull at about 160F and let carryover heat finish to 165F while resting for 5 to 10 minutes, but if you prefer to play it safe cook to 165F before resting.
Best Damn Oven Baked Chicken Legs Recipe
I perfected a simple, expertly seasoned Oven Baked Chicken Legs recipe that roasts drumsticks to such juicy, tender perfection it is hard to believe they came from such a straightforward method.
4
servings
360
kcal
Equipment: 1. Rimmed baking sheet (or sheet tray)
2. Aluminum foil to line the sheet
3. Wire rack that fits on the sheet
4. Large mixing bowl
5. Measuring spoons and 1 tablespoon measure
6. Whisk
7. Kitchen tongs or your hands for tossing the chicken
8. Instant read thermometer
9. Paper towels for drying the drumsticks
10. Oven mitts or potholders
Ingredients
-
2 pounds (about 8) chicken drumsticks, bone-in, skin-on
-
2 tablespoons olive oil
-
1 tablespoon baking powder (aluminum free)
-
2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
2 teaspoons smoked paprika
-
1 tablespoon light brown sugar
-
1/4 teaspoon cayenne pepper (optional)
-
1 teaspoon dried thyme
-
Fresh parsley (optional)
Directions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Pat the drumsticks dry with paper towels to remove as much moisture as you can.
- In a large bowl whisk together 2 tablespoons olive oil, 1 tablespoon aluminum free baking powder, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked paprika, 1 tablespoon light brown sugar, 1/4 teaspoon cayenne if using, and 1 teaspoon dried thyme until combined. Dont skip the baking powder, it helps make the skin crazy crispy.
- Add the chicken to the bowl and toss well so every drumstick is evenly coated, pressing the rub into the skin a bit so it sticks.
- Let the coated drumsticks rest 10 to 20 minutes at room temperature while the oven finishes heating. If you want deeper flavor you can refrigerate them covered overnight, but bring them back toward room temp before baking.
- Arrange the drumsticks on the rack skin side up, spaced so theyre not touching. Crowding will steam the skin instead of crisping it.
- Bake on the middle rack for about 35 to 45 minutes, flipping once halfway through if you want even browning, until the skin is deep golden and juices run clear.
- Use an instant read thermometer in the thickest part without touching bone to check for doneness. The safe internal temperature is 165°F (74°C).
- For extra crispness you can broil on high for 1 to 2 minutes at the end but watch it the whole time so it doesnt burn.
- Remove from oven and let rest 5 minutes so the juices settle, then sprinkle chopped fresh parsley if you like and serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 225g
- Total number of serves: 4
- Calories: 360kcal
- Fat: 22g
- Saturated Fat: 6g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 10g
- Cholesterol: 150mg
- Sodium: 550mg
- Potassium: 450mg
- Carbohydrates: 4g
- Fiber: 0.5g
- Sugar: 3.1g
- Protein: 34g
- Vitamin A: 300IU
- Vitamin C: 1mg
- Calcium: 40mg
- Iron: 1.2mg