Crispy Baked Chicken Legs Recipe

Why You’ll Love This Recipe

• No deep frying needed — just your oven

• Crispy skin and juicy meat every time

• Uses everyday spices you likely already have

• Quick prep and cleanup with minimal effort

• Easily customizable with your favorite seasonings

• Great for meal prepping or family dinners

• Naturally gluten-free and low-carb

• Budget-friendly without sacrificing flavor

• Perfectly pairs with nearly any side dish

• A crowd-pleaser for both kids and adults

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 8 skin-on chicken drumsticks (approx. 2 pounds total weight)

• 3 tablespoon olive oil

• 1 tablespoon sea salt (cut back to 1 teaspoon if you prefer less salt)

• ½ teaspoon black pepper

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon smoked or sweet paprika

• 1 tablespoon dry mustard (optional)

Directions

1. Preheat your oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.

2. In a small mixing bowl, combine garlic powder, onion powder, paprika, salt, and black pepper. Mix well.

3. Stir olive oil into the spice blend until a paste forms.

4. Let the chicken legs come to room temperature.

5. Pat the chicken dry with paper towels to ensure crispy skin.

6. Using a pastry brush or your hands, coat each drumstick thoroughly with the seasoning oil mixture.

7. Place the chicken legs on the lined baking sheet in a single layer, leaving space between each one.

8. Bake for 30 minutes on the middle rack.

9. Brush the legs with the oil from the baking tray and bake an additional 5–10 minutes, or until the skin is crispy and the internal temperature reaches at least 165°F.

10. Remove from oven and let rest a few minutes before serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes

Variations

• Spicy Kick: Add cayenne pepper or red chili flakes to the spice mix.

• Herby Version: Mix in dried rosemary, thyme, or Italian seasoning.

• Zesty Flavor: Add lemon zest or a squeeze of lemon juice before serving.

• BBQ Style: Brush on BBQ sauce in the last 5 minutes of baking.

• International Flavors: Try Cajun, jerk seasoning, or a Mediterranean spice blend.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:

• Oven: Preheat to 375°F and reheat for 10–15 minutes until heated through and skin is crisp again.

• Air Fryer: Reheat at 375°F for 5–7 minutes.

• Microwave: Reheat in 30-second intervals (note: skin may lose crispness).

FAQs

How do I get crispy skin on baked chicken legs?

Make sure to pat the chicken completely dry before applying the seasoning oil, and bake uncovered. This helps render out the fat and crisp up the skin.

Can I use boneless skinless chicken for this recipe?

You can, but you’ll lose the crispy skin and may need to reduce cooking time to prevent drying out the meat.

Can I prepare this recipe in advance?

Yes, you can season the chicken up to a day in advance and store it covered in the fridge. Bake when ready.

What if I don’t have dry mustard?

You can skip it entirely or substitute with a small amount of prepared mustard for a tangy flavor twist.

Should I flip the chicken legs while baking?

It’s not necessary, but flipping once halfway through baking can help brown the underside if desired.

Can I use frozen chicken legs?

Yes, but thaw them completely in the fridge and pat dry before seasoning and baking.

What sides go well with baked chicken legs?

Mashed potatoes, roasted vegetables, mac and cheese, coleslaw, or a fresh green salad all pair wonderfully.

Can I double the recipe?

Absolutely. Just use a larger baking sheet or two sheets and ensure drumsticks aren’t crowded.

How do I know when the chicken is done?

Use a meat thermometer to ensure the internal temperature is at least 165°F. The juices should run clear when pierced.

Why shouldn’t I cover the chicken while baking?

Covering traps steam, which prevents the skin from crisping up. Baking uncovered ensures a crunchy exterior.

Conclusion

These Crispy Baked Chicken Legs are a reliable go-to for a simple, satisfying meal. With minimal prep, everyday ingredients, and big flavor, they’re perfect for busy nights or easy entertaining. Once you try them, they’re sure to become a regular in your dinner rotation.

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These Crispy Baked Chicken Legs are a simple, affordable, and flavorful dinner option. Made with pantry spices and olive oil, they come out of the oven with golden, crispy skin and juicy meat—no deep frying needed.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: 45–50 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

8 skin-on chicken drumsticks (approx. 2 pounds total weight)

3 tablespoons olive oil

1 tablespoon sea salt (or 1 teaspoon for less salt)

½ teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked or sweet paprika

1 tablespoon dry mustard (optional)

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Instructions

1. Preheat your oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
2. In a small mixing bowl, combine garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
3. Stir olive oil into the spice blend until a paste forms.
4. Let the chicken legs come to room temperature.
5. Pat the chicken dry with paper towels to ensure crispy skin.
6. Using a pastry brush or your hands, coat each drumstick thoroughly with the seasoning oil mixture.
7. Place the chicken legs on the lined baking sheet in a single layer, leaving space between each one.
8. Bake for 30 minutes on the middle rack.
9. Brush the legs with the oil from the baking tray and bake an additional 5–10 minutes, or until the skin is crispy and the internal temperature reaches at least 165°F.
10. Remove from oven and let rest a few minutes before serving.

Notes

• Add cayenne or chili flakes for extra heat.
• Try rosemary, thyme, or Italian herbs for a herby twist.
• Brush with BBQ sauce for the last 5 minutes for a smoky finish.
• Use a meat thermometer to ensure doneness at 165°F.
• Reheat in oven or air fryer for best crispness.

Nutrition

• Serving Size: 2 drumsticks
• Calories: 310
• Sugar: 0g
• Sodium: 950mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0.5g
• Protein: 26g
• Cholesterol: 120mg