Oven Baked Chicken Legs (Printable version)
Juicy drumsticks seasoned with spices and roasted to crispy, golden perfection.
# Ingredient List:
→ Chicken
01 - 8 chicken drumsticks, skin-on
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 1 teaspoon paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ Garnish (optional)
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving
# How to Make It:
01 - Preheat oven to 425°F. Line baking sheet with foil or parchment paper. Place wire rack on top if available for better air circulation.
02 - Pat chicken legs thoroughly dry with paper towels. Transfer to large mixing bowl.
03 - Drizzle olive oil over chicken. Add paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss vigorously until each piece is evenly coated with seasoning mixture.
04 - Place chicken legs in single layer on prepared baking rack or sheet, ensuring space between pieces for proper heat circulation.
05 - Bake for 40–45 minutes, flipping halfway through cooking time. Continue until skin is crispy and golden, and internal temperature reaches 165°F when tested with meat thermometer.
06 - Remove from oven and allow chicken to rest for 5 minutes to redistribute juices. Garnish with fresh parsley and serve with lemon wedges if desired.
# Expert Suggestions:
01 -
- The skin gets impossibly crispy without any complicated techniques or equipment
- One bowl, one sheet pan, and dinner is practically done
- The seasoning blend works on literally any cut of chicken you have on hand
02 -
- Crowding the pan creates steam and prevents crispy skin, so give each piece some breathing room
- Letting the chicken rest for even a few minutes makes a huge difference in juiciness
03 -
- Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before seasoning
- Use a meat thermometer to avoid overcooking, because chicken legs can go from perfect to dry quickly