Baked Chicken Legs (Crispy, Juicy, and Easy)

These baked chicken legs are coated with olive oil and simple pantry spices, then roasted until golden and crispy. This easy baked chicken drumsticks recipe delivers juicy meat, crispy skin, and plenty of flavor with minimal effort.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 30

Total Time 1 10

Ingredients

Instructions

Pat 9 chicken legs dry with paper towels, then place them in a large zip-top bag.
Drizzle over 2 tbsp extra virgin olive oil. In a small bowl, mix 1 tsp sea salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1½ tsp smoked paprika, and ¼ tsp chili powder. Sprinkle the seasoning over the chicken, seal the bag, and massage everything together until evenly coated.
Refrigerate for 30 minutes to allow the flavors to develop.
Preheat the oven to 425°F / 220°C (400°F convection / 200°C fan). Arrange the chicken legs on a baking sheet, leaving a little space between each piece.
Bake for 30–35 minutes, or until golden brown and the internal temperature reaches at least 165°F (74°C).
For extra crispy skin, broil for 3–5 minutes, watching carefully so the seasoning does not burn.
Let the baked chicken legs rest for 5 minutes before serving.

Notes

Pat the Chicken Dry: I always take a minute to dry the chicken well before seasoning. It helps the skin crisp up much better in the oven.

Don't Crowd the Tray: I like to leave a little space between the chicken legs so the hot air can circulate and brown them evenly.

Use a Thermometer: Chicken legs stay juicy even when cooked a little beyond 165°F (74°C). I often cook them to 175–185°F (79–85°C) for extra-tender meat.

Watch During Broiling: The smoked paprika creates beautiful color, but it can darken quickly under the broiler, so keep a close eye on the chicken.

Store Leftovers Properly: Store leftover baked chicken legs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to help maintain the crispy skin.

Nutrition