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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.

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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!

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.

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320 thoughts on “Baked Chicken Drumsticks”

  1. 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!

  2. Molly McDonald

    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?

    1. Karly Campbell

      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. 🙂

  3. 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.

    1. Karly Campbell

      Hi Summer! I think it would work out fine with your baking mat. 🙂 I don’t turn the legs during cooking.

  4. 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!

    1. Karly Campbell

      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.

    1. Karly Campbell

      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.

      1. Laura Robinson

        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!

  5. 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!

    1. Karly Campbell

      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? 🙂

  6. Absolutely loved the recipe. Great flavour, I also added some cayenne for a little extra kick. I’ll be making this again, thank you!

  7. mobasir hassan

    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.

    1. Karly Campbell

      That should be fine, if your parchment paper is rated for 425 degrees or more. 🙂

      1. 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. 🙂

        1. Karly Campbell

          Ah, I don’t think 5 degrees will make much difference. I hope your chicken was delicious! 🙂

    2. I used parchment paper and it was fine. I oiled it just a bit using a paper towel. Worked great

    1. I took the skin off and it was very flavorful. The flavor got into the meat. It was delicious

    1. Karly Campbell

      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.

      1. 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.

  8. Kelly Lawler

    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.

    1. Karly Campbell

      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.

    1. Karly Campbell

      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.

    1. Karly Campbell

      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. 🙂

    2. Can I use parchment paper and still get the chicken brown enough? I was trying to save myself a big messy pan!

    1. Chad Campbell

      You can, but the smoke point of olive oil is around 400 degrees. You might get some off/burnt flavor from that.

    1. Karly Campbell

      You could try this with bone-in, skin-on breast but it may need additional time in the oven.

    1. Melinda Moore

      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 !!

        1. Karly Campbell

          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.

        1. 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!

          1. Karly Campbell

            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.

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