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!
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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.
Jessica Contreras says
My family loves this recipe!! I follow it exactly but make in my air fryer – 20 minutes at 400, flip and cook for an additional 10 min. Perfect every time. We eat this chicken at least 3 times a month! 🙂
Karly Campbell says
So glad you love it! Thanks for sharing the air fryer tips! 🙂
Amy says
These are amazing! The aroma while they were cooking made my mouth water and stomach rumble! They turned out just like the photo. Would they get just as crispy baking them on a foil-lined pan? I had 12 drumsticks (4.5 lbs) so doubled the spices and oil. I didn’t have parsley so substituted oregano but used only 1/4 the amount since oregano has a stronger flavor. I’ll be making these again!
Karly Campbell says
Hi Amy! I don’t think foil would hurt anything in the crispy department. 🙂 So glad you enjoyed the recipe!
Barb Ehrhart says
We loved this but we are trying to eat less fat. How do you think would be best to cook chicken breast using the spice mixture?
Karly Campbell says
We have a chicken breast version here: https://thatlowcarblife.com/roasted-chicken-breast/
Emily says
I just tried this and as usual my skin is still rubbery. Not sure what I am doing wrong. I even cooked them longer than suggested and turned them half way. Any suggestions? I also just saw the comment about not using olive oil. Wish I had read the comment first. my kitchen was full of smoke.
Karly Campbell says
Hi Emily! We recommend avocado oil in the recipe, as that has a higher smoke point. I’m not sure why the skin would be rubbery. Are you baking them on a sheet pan with space in between for air flow?
emily says
Thanks Karly. I had five legs on the tray. They were pretty large. Maybe they needed more space? I had two trays in. The top tray seems fine but the bottom tray was the rubbery skin. Maybe ai should have only baked one at a tome?
Karly Campbell says
Hi Emily! Some ovens do better than others with baking multiple dishes on top of each other. Sounds like that was your problem.
emily says
Thanks! I’ll try it again with the adjustments. 🙂
Karrie Carlson says
What if we have a dozen legs? Do we cook longer?
Karly Campbell says
The cook time should be the same regardless of the number of chicken legs.
Rory says
I make sure the oil I use doesn’t have a smoke point below the temperature I’m going to cook at. So at 425 degrees I would recommend avocado or canola oil, if you ue extra virgin olive oil you may get some smoke and some bad flavor. I actually lower the temperature to 420 degrees when using 100% canola oil just to be safe.
Mickeyas says
Thank you so much it come out very yummy much better than my way thank you so much for sharing.
Mickeyas
Karly Campbell says
Thank you!
Kay says
Looks great! Are you referring to Italian flat leaf parsley or curly parsley?
Karly Campbell says
We use flat leaf, but have also used curly. Flat leaf just has a stronger flavor. 🙂
Betty Jung says
Thank you so much for the recipe! I’ve never made chicken before because I had a fear of giving myself or someone else salmonella (even using a meat thermometer). I’ve been making this recipe for the past month, twice a week. I even have it in the oven as I’m typing this! My boyfriend and I love this recipe! Two weeks ago, I started sprinkling on some cayenne pepper on top of the drumsticks before they go in the oven and didn’t tell my boyfriend since I wanted to see what they would taste like. He was surprised and we both loved it!
Karly Campbell says
Hi Betty! So glad you found a chicken recipe you like! I bet they’re delicious with a little spice. 🙂
Caitlyn says
Can I use olive oil or vegetable oil instead of avocado oil if I don’t have any and if so do you suggest olive or vegetable oil?
Karly Campbell says
Hi Caitlyn! Either oil would work fine, but olive oil may smoke a bit.
Kylie says
Are you meant to add the oil to the bag with the flour and other ingredients?
Karly Campbell says
There is no flour in this recipe, but yes, you should add the oil to the bag with the chicken and seasoning.
K Cowen says
Why don’t you offer a share or email I don’t use pintrist or tweet only Fb
Karly Campbell says
If you’re on desktop, there is a button to email. When on mobile, you could copy/paste the link, if you want to share via email. 🙂
Libby Workman says
I just now made this exactly the way it was recommended. I live alone and cooked two drumsticks. They were really really delicious. I used a thermometer and my two drumsticks were ready in 35 minutes. A plan do use this exact recipe for the other drumsticks in the package.
Karly Campbell says
So glad you enjoyed the recipe, Libby!
E Sharon Hindsman says
I’ve used this recipe three times. My family was talking about it each day after. Most recent meal with sweet peas, fresh cut boiled carrots, and homemade cream style corn. Delish!!!
Karly Campbell says
So glad you enjoy the recipe!
Sarah sacco says
Really delicious- picky sons ate it up too! The were perfectly cooked after just 30 min at 425 for me, so make sure to be checking the temp!
Tia says
Trying this recipe for dinner using an air baking pan with a grate. Do I need to adjust the baking time?
Karly Campbell says
Hi Tia! I’m not sure what an air baking pan is or how to convert for it.
Renee says
Delicious! We have been trying to eat healthier meals. We don’t care for breasts so thighs and legs are our choice. The seasoning is perfect! I prefer a little less salt but all the seasonings were well balanced. I will make them again.
Kruz says
Do i use fan? Or just top n bottom heat??
Karly Campbell says
The time and temperature of this is for a regular oven. If using a convection oven, you’d probably want to reduce the heat a bit.
Kate says
I found this recipe this afternoon and in one hour we had perfect check legs! Excellent mix of spices. Thank you for sharing it.
Patty G. says
I found this recipe 55 minutes ago and followed the recipe to a T and they are absolutely amazingly delicious!! My mom who is a great critic of my cooking couldn’t believe how delicious these are! Thanks very much !
Karly Campbell says
So glad you (and your mama) enjoyed the recipe, Patty! 🙂
Madison says
Hi!! Do I need to flip these halfway or just leave them for the 45 minutes?
Karly Campbell says
We just leave them be for the full time.
Sandy says
Madison: So many on-line recipes say to “Flip” but I am 62 years old and have NEVER flipped my chicken drumsticks. And they always turn out with perfectly chunchy chicken skin… and fully cooked inside. xx Sandy in Canada
Mel says
Thanks Sandy (and OP). It’s always nice to hear from someone who just “gets it done” and has experience! Recipes are wonderful, but it’s hard to tell which steps are “suggested if you want to bother!”
Loved the seasoning blend, but I added a little powdered mustard!