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!
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. Check out our
Ingredients for Baked Chicken Legs:
Chicken – We’re using skin-on chicken drumsticks here. The skin is crispy and flavorful and helps keep the interior nice and juicy.
Seasoning – You’ll need a mix of smoked paprika (affiliate link), garlic powder, onion powder, parsley, salt, and pepper.
Oil – When cooking at higher temperatures, we like to use avocado oil (affiliate link) has a higher smoke point than olive oil. We have had lots of readers use olive oil and been happy with those results as well.
How to make baked chicken drumsticks:
These oven baked chicken legs are super simple and the seasoning blend is perfect!
Mix together the spices in a small dish.
Add your drumsticks to a plastic bag or large bowl and drizzle with oil. Sprinkle the seasoning on, seal the bag, and mush things around to coat the chicken.
Dump the chicken out onto a baking sheet and bake! The prep work here is so quick!
How long to bake chicken legs:
These 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!
What is the best temperature to cook chicken legs?
We prefer to bake our chicken drumsticks at 425 degrees. This allows the chicken skin to crisp up and the interior stays nice and moist. It may seem like a high heat, especially compared to some other recipes but we have thousands have 5 star reviews on this recipe that speak for themselves!
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!
Baked Chicken Drumsticks
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
- Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
- 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.
- Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
- Serve immediately.
Scott B says
Wow! Really good.
I added cayenne pepper, maybe a little too much. Most chicken recipes I’ve tried lacked in spice, not this one though.
Next time I’ll use my half sheet with wire rack, because too much grease stayed with the legs.
Definitely use an instant read thermometer. Using a thin aluminum pizza pan, mine were done @ 35 minutes.
Thanks for posting this!
Sharon says
These look delicious!! Do you cover the chicken when baking?
Karly Campbell says
Nope!
Molly McDonald says
I love this recipe and have made it a few times, but don’t exactly love all the non-edible pieces of drumsticks. Any thoughts on using chicken thighs instead?
Karly Campbell says
Hi Molly! This should work well with chicken thighs too! I think they’ll take around the same amount of time, but pull them when they hit 165. 🙂
Summer says
I am trying your recipe with a reusable silicone mat. I hope it doesn’t impact the oven’s ability to crisp the chicken! If so, I’ll just use the broiler like you suggested in a previous comment. I also didn’t see if we needed to turn the legs half way through. I’m going to assume that there is no need. Looking forward to it after reading all the positive comments left by readers and fellow cooks. Cheers.
Karly Campbell says
Hi Summer! I think it would work out fine with your baking mat. 🙂 I don’t turn the legs during cooking.
Kim says
Hi! I was asked to provide 25 chicken legs for a funeral repass tomorrow. I’m going to use this recipe, it looks delicious. Couple of questions though: How many legs do you think I can cook at the same time? Could I put a couple baking trays in the oven and expect the same outcome? Should I use convection heat? Thanks!
Kim says
Also can I add the ingredients to a bag and marinate over night?
Karly Campbell says
Yes, I think that would be fine.
Karly Campbell says
Hi Kim! If you have a convection oven, you could probably do a couple of trays. I’d drop the temp down 25 degrees. You’ll just want enough room between the chicken for good airflow so that the skin can crisp up.
Isabel says
My husband used Extra virgin oil. Should we change the temperature to the oven?
Karly Campbell says
Hi Isabel! The smoke point of EVOO is somewhere around 350-410 degrees. If you lower the temperature of the oven you likely won’t get crispy skin, though.
Laura Robinson says
When do you add the oil?
Karly Campbell says
Step 2, add all of the ingredients to a bag. 🙂
Laura Robinson says
Thanks for your reply. That is what it sounded like but it just seemed like it would be all gooey and hard to coat the chicken. I made this last night without any oil, and it turned out wonderful!! Thanks for the recipe!
Joy says
I’m 64 years old, a fairly decent cook, and yet I had never made chicken legs. (I know, right?). But when I saw the picture of these, my mouth watered and I headed to the grocery store for the ingredients. They did not disappoint! In fact, they were better than I imagined they would be. So much flavor, so tender, and absolutely delicious. I’m actually going to make them for a food train I’m participating in. They are that good. Thank you for sharing your recipe!
Karly Campbell says
Hi Joy! I’m so glad you gave these a try and enjoyed them so much! Isn’t it great when easy recipes turn out to be so good? 🙂
Chelsey says
Absolutely loved the recipe. Great flavour, I also added some cayenne for a little extra kick. I’ll be making this again, thank you!
mobasir hassan says
Love those delicious chicken pieces. I have not used avocado oil with this chicken drumsticks. But surely try it. Always follow your such lovely post. THANKS FOR THE RECIPE.
Penny says
Can you line your sheet with Parchment paper instead of spraying the pan?
Karly Campbell says
That should be fine, if your parchment paper is rated for 425 degrees or more. 🙂
Juana says
Hi
I don’t have smoke paprika. Can i used the regular paprika?
Karly Campbell says
Yep, you sure can.
ArdellD says
hHaha! I am reading the comments while they are in the oven and used parchment paper. I didn’t know to check the parchment paper box for how high of a temperature it can handle. Wouldn’t you know it! Box says 420. Oh well. They are in there at 425 and I’m leaving them alone. 🙂
Karly Campbell says
Ah, I don’t think 5 degrees will make much difference. I hope your chicken was delicious! 🙂
re says
I used parchment paper and it was fine. I oiled it just a bit using a paper towel. Worked great
Simplifier says
Summary: 45 minutes at 425
Erik says
Does this recipe work if I take the skin off?
Karly Campbell says
Hi Erik! The chicken won’t be crispy if you take the skin off.
re says
I took the skin off and it was very flavorful. The flavor got into the meat. It was delicious
Trisha says
Can I make this with Lowreys chopped onion instead of onion powder?
Karly Campbell says
I think that would be fine, if you don’t mind the chunks of onion. My only concern would be that it may burn in the oven, but I’m really not sure.
David says
I made this last night and I didn’t have onion powder. I used a shallot chopped fine and it was excellent. Onion was nicely browned.
Kelly Lawler says
The flavor is great but mine didn’t come out crispy. The skin was soft. I will probably pull the skin off and just eat the meat. Very tender. I used the spice blend recipe exactly as written and it is very flavorful.
Karly Campbell says
Hi Kelly! Was your oven set to the right temp? The skin should crisp up nicely at that temperature. You could also pop them under the broiler for a couple of minutes to crisp up at the end, if needed.
M Johnson says
Is this still crispy after reheating?
Karly Campbell says
If you reheat in the oven, it will be crisper than the microwave, but you’ll also run the risk of drying out the chicken.
Cheryl says
So calories for the drumsticks is 323 , is that per drumstick?
Karly Campbell says
Hi Cheryl! This is based off of 1 drumstick as a serving with 6 drumsticks equalling 2 pounds. Because they vary in size, it won’t be exact, but that is what my nutrition calculator shows based on that info. 🙂
Debbie says
Can I use parchment paper and still get the chicken brown enough? I was trying to save myself a big messy pan!
Karly Campbell says
Hi Debbie! I think that would work fine. 🙂
Glady says
Can substitute olive oil?
Chad Campbell says
You can, but the smoke point of olive oil is around 400 degrees. You might get some off/burnt flavor from that.
Jennelle says
Can I make this with chicken breast?
Karly Campbell says
You could try this with bone-in, skin-on breast but it may need additional time in the oven.
Betty says
Do you leave the skin on? Sounds like a good recipe with no flour.
Karly Campbell says
Yep, skin stays on!
Melinda Moore says
This is the BEST chicken I”ve ever made! Im not the best cook but I am trying! I followed the directions and I am so proud of myself! My husband said I need to make this again! Thank you so much for a recipe that us novice cookers can follow !!
Karly Campbell says
So glad this was a success, Melinda! 🙂
Sandra E Lopez says
Can i use olive oil instead ?
Karly Campbell says
Hi Sandra! You won’t want to use extra virgin olive oil as the smoke point is around 400 degrees. Regular olive oil should be fine as it’s smoke point is higher.
Shantel Reynolds says
Can I used vegetable oil?
Karly Campbell says
Sure!
Anaya says
Will the result be the same? I don’t have avocado oil but don’t want to use EVOO as I’ve seen it can leave a burnt flavor!
Karly Campbell says
The reason to use avocado oil is the higher smoke point. You can use EVOO, but it will smoke and you may be able to taste it. Any neutral oil with a higher smoke point would be a good choice.