Home Β» Recipes Β» Dinner Β» Chicken Β» Baked Chicken Drumsticks
A close up of food

Baked Chicken Drumsticks

BAKED CHICKEN DRUMSTICKS are the easiest way to get dinner on the table quickly! The skin crisps up in the oven, the seasoning is simple and perfect, and the chicken legs come out juicy every time!

A close up of a chicken drumstick on a baking sheet.

When I roast a chicken it’s a sure thing that my kids are going to fight over the chicken legs. 

I don’t know if it’s because kids just like eating with their hands or if it’s because chicken legs are delicious, but it happens without fail every time.

I don’t roast a whole chicken all that often, since everyone seems to want the legs anyway. I make these baked chicken drumsticks instead and everyone is happy!

My baked chicken drumsticks recipe is simple enough that anyone can do this and it creates juicy chicken, crispy skin, and it’s all perfectly seasoned! You’re going to love this one.

baked chicken legs on baking sheet

Seasoning for chicken legs: 

These oven baked chicken legs are super simple and the seasoning blend is perfect!

seasoning for chicken legs

Just mix together paprika (preferably smoked paprika (affiliate link)) garlic powder, onion powder, parsley, salt, and pepper.

The spices are simple and you likely already have them in your cabinet, but they work great together as a basic seasoning blend for chicken and pork too! 

I like to add my drumsticks to a plastic bag and drizzle with avocado oil (affiliate link). Avocado oil has a neutral flavor, a high smoke point, and many of the same nutritional properties as olive oil. I use it here because we’re cooking at a high heat.  

seasoned chicken in bag

Sprinkle on the seasoning and seal the bag. Smush it all together to coat the chicken in the spices and then dump the chicken out onto a greased baking sheet.

How long to bake chicken legs:

A close up of a cooked chicken drumstick on a baking sheetThese baked chicken drumsticks only take a few minutes of prep and just about 45 minutes of bake time.

We’re baking these chicken legs at 425 degrees. If our oven isn’t good and hot, the chicken skin won’t get crispy and no one wants rubbery chicken skin! 

The meat should reach 165 degrees in about 45 minutes and then your chicken legs are ready to devour!

Stacked up chicken drumsticks on a white plate.

What to serve with oven baked chicken legs: 

Broccoli Rice Casserole: Made with cauliflower rice so it’s packed with veggies!

Keto Asparagus: The kids even like this one!

Fried Radishes: They’re similar to a potato when cooked.

Keto Coleslaw: This is my mama’s famous recipe!

Cauliflower Mac and Cheese: Totally satisfies that mac and cheese craving!

An overhead view of chicken drumsticks spread out on a baking sheet.

Follow me on social for more recipe ideas & inspiration!

baked chicken legs on baking sheet

Baked Chicken Drumsticks

These baked chicken drumsticks come out perfectly juicy with crispy skin every time. Kids love them and they're so easy to whip up!

Yield 6 drumsticks
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 2 pounds chicken drumsticks
  • 2 tablespoons avocado oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon cracked pepper

Instructions

  1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
  2. Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
  3. Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
  4. Serve immediately.

Notes

My kids enjoy dipping their chicken legs in ranch dressing!

Feel free to mix up the seasonings to suit your tastes. Different seasoning ideas are above, in the blog post!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 6 drumsticks Serving Size: 1
Amount Per Serving: Calories: 323Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 192mgSodium: 325mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gSugar Alcohols: 0gProtein: 37g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

Want To Save This Recipe?

351 thoughts on “Baked Chicken Drumsticks”

  1. Michele Allum

    This was really good and easy. The only extra thing I did was add Ras el Hanout spice and also pierce the chicken and rub salt on it before marinating.

  2. Love this recipe! I use grapeseed oil (it has a low smoke point) and I double the seasoning and let the drums marinate in the fridge overnight. SO yummy. I serve it with a small salad and jasmine rice.

  3. This has become my new go-to oven chicken. I’ve recently discovered smoked paprika, and this recipie uses it to a great advantage. Regular paprika just would not be the same. A definate keeper.

  4. Chelsea Hill

    I tried the recipe and it turned out great! Seasoned the chicken and let it marinate overnight. Cooked at 425 for 45 minutes. I also brushed the chicken halfway through with melted butter and garlic. Turned out pretty tasty!

  5. 5 stars! These are super good! The only thing I did different is added about 1/2 tsp baking powder to the rub. I had 10 large drumsticks and 45 minutes was perfect cooking time. I flipped them after 30 minutes.
    Great flavor and juicy!

  6. Ok – as a vegetarian, I have no idea how this tasted, but based on the reaction from my sons and husband when I made it for them, it was amazing! They devoured it, and commented on how savory and juicy it was. For others who asked about oil – I didn’t have avocado oil so used olive oil – followed the recipe exactly (425 degrees for 45 minutes) and it turned out wonderfully. Thank you for sharing this recipe!

      1. Hi Karly, Yes this recipe is super easy and tatstes great!
        Thanks for sharing!! My mother used to do something simi8lar to this.
        However you should really try and not promote single use plastics when applying the coatings. Mindless use of single use plastic is ruining the water ecology (both the oceans and ground water) all over the world. I say single use, because washing and re-using plastic bags after having meat and oil in them is very hard to do.
        Similar results can be attained via a bowl, spoon and hands..all easily washable.
        We all have to work together to avoid overuse of plastics..PLEASE!!

        1. You can easily re-use a plastic bag before it goes in the trash: quick-rinse liners from cereal boxes, large frozen-veggie bags, or produce bags.

          1. My grandmoms was a bag washer lol try oxy clean. They use it to clean and sanitize brewing equipment which is how I found out about it

        2. A Gus Warren

          Try using baking soda and white vinegar to wash your plastic bags. I also use it to wash my veggies.
          I purchase only freezer bags because they are durable.

    1. I hope you get this in good time Liz but you should look up the benefits of avocado oil. the most important being it’s high tolerance to burning. olive oil is not a good choice for high temps as it easily burns which makes it a carcinogenic.

  7. Hi,
    I am a single guy and I love this recipe. Thank you!! So easy! What is your best vegetable recipe to go with the chicken? I will be sharing the site with friends. Thanks again…

    1. Karly Campbell

      Hey, so glad you enjoy the recipe! We have lots of sides here! Favorites include the cauliflower mac and cheese and broccoli salad with bacon. πŸ™‚

  8. Hello,

    We love the recipe, I just wanted to ask what the recommended time would be for 5 pounds of chicken leges. I have 15 legs to cook and I wanted to know if the cooking time should be doubled? Also should I still bake them at 425?

    1. Karly Campbell

      Hi Glen! As long as you’re leaving space between each leg for airflow, the time and temp shouldn’t need to change. In the end, the safest bet is to use a thermometer to test for doneness though. πŸ™‚

    1. Karly Campbell

      We do not use a convection oven. If we had, I would have stated that, but a conventional oven is standard so we don’t call it out. πŸ™‚

      1. Not everyone lives in the US though. I am glad I saw this comment because I live in europe in convection is standard here.

  9. I love these drumsticks. Today I used boneless skinless thighs instead. I bagged them up with oil and seasoning the night before to enhance the flavor. Cooked for 20 minutes at 425Β° and they were delicious.

    1. Nice to hear re the thighs, yum..
      Please next time try not to use single use plastic bags in the prep though. A bowl, spoon does the trick!

      1. I don’t have avocado oil if I sub the oil with vegetable oil what temp should the oven be at?

        1. Karly Campbell

          I’m not sure what the smoke point is for vegetable oil, but I believe it’s over 425 so should be fine. πŸ™‚

  10. Do NOT sub olive oil. My entire house filled with smoke me and my toddler had to get out for some air. Plus I’m 6 months pregnant.

    1. Whew, thanks for the comment, just changed the oven temp down to 350 and will have to wait longer. You saved my chicken.

    2. Yeah of course you don’t sub it for olive oil, olive oils burning point is low…

  11. This recipe immediately went into my recipe book, everyone LOVED them! I’ve got a family of 6 with picky eaters so having them all rave about how good supper was made this mama heart so happy!
    Thank you!!!
    I will be trying out more of your recipes for sure!

      1. Kara L Foley

        What is a serving size for this recipe? Also is the nutritional info in assuming you eat the skin as well?

        Thank you,
        Kara

        1. Karly Campbell

          Hi Kara! The yield is for 1 drumstick, assuming there’s 6 in your two pounds. The nutrition info will vary slightly if your drumsticks are larger or smaller. The nutrition includes everything included in the recipe, so yes, the skin is counted.

  12. I am making these for a graduation party. Can I keep them warm in a crockpot or will that impact the crispness?

  13. Beth Wilson

    Hi, your recipe sounds wonderful. Thousands of reviews and 4.5 stars! That says something! First of all, thank you so much for sharing this. Secondly, can I use regular CANOLA oil? I have the NON-GMO, canola oil. You mentioned a smoking point. I don’t want to catch my oven on fire. I’m going to use parchment paper too, for easy clean up. Please let me know if I can use Canola oil. I printed our your recipe and watched the video. Can’t wait to try this. Thank you! Beth

    1. Karly Campbell

      Hi Beth! You can use canola oil…the smoke point just means that the oil will smoke and break down. The oven won’t catch fire. I’m not sure what the smoke point is on canola oil.

      Hope you enjoy the chicken!

      1. Beth Wilson

        I just tried this recipe tonight! 5/4/21. It was ABSOLUTELY DELICIOUS! This recipe is, as the phrase goes, worth writing home about.

        I went exactly by the recipe! Only difference is, I tripled the seasoning. I had 6 chicken legs. My husband loved this too! I used paraffin paper and get this: The juices mixed in with the seasoning and when they “spilled” onto the paper, I was able to literally peel these DELICIOUS BITS off, and eat them! Mmmmmmm mmmmmm!!

        I will definitely be making this again! Thank you again, for sharing this. It is a KEEPER! Yum, yum! πŸ™‚

          1. Hello, super excited to try this recipe! Making it for bff birthday dinner! Can I use olive oil as a substitute? Unfortunately I don’t have avocado oil

          1. Savanna M Stoddard

            And it was a hit,even with my toddlers! Made some rice a roni, corn, and corn bread with it. Definitely will be making this recipe again

    1. Karly Campbell

      Hi Jane! There’s a video in the blog post that starts auto-playing as you scroll down. πŸ™‚

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe
Scroll to Top