Baked Chicken Legs Recipe
Crispy on the outside and juicy within, baked chicken legs are a simple weeknight hero. The bold blend of spices gives every bite irresistible flavor with minimal effort.
Whether served hot from the oven or as part of a cozy meal prep, baked chicken legs offer that satisfying crunch without frying. They’re budget-friendly, kid-approved, and packed with crave-worthy flavor.
What You’ll Need for the Best Baked Chicken Legs
Chicken drumsticks – The star of the show, they stay juicy through baking and develop crisp, golden skin when roasted at high heat.
Olive oil – Helps the seasonings cling and creates that craveable crispy texture on the skin.
Smoked paprika – Brings smoky depth and rich color that gives these legs a barbecue-style edge.
Garlic powder – Adds warm, savory notes that round out the spice mix perfectly.
Onion powder – Enhances the overall flavor with a subtle sweetness and aromatic punch.
Chili powder – Just a touch for a gentle kick without overwhelming heat.
Sea salt – Essential to draw out flavor and season the meat all the way through.
Black pepper – Sharp and slightly spicy, balancing the richness of the chicken.
How to Make These Crispy Baked Chicken Legs
Start by patting the chicken legs dry—this step is key to crispy skin. Toss them in olive oil, then coat them generously with the bold, smoky spice blend.
Arrange them on a foil-lined baking sheet and roast in a hot oven until the skin is crisp and the meat reaches juicy perfection. That’s it—just simple steps leading to mouthwatering results.
Tips & Flavor Twists for Juicy Baked Chicken Legs
For maximum flavor, let the seasoned chicken sit for 10–15 minutes before baking to allow the spices to penetrate. Craving extra-crispy skin? Switch to a wire rack set over your baking tray—this helps air circulate all around the chicken.
If you want a zesty twist, add a splash of lemon juice or a pinch of cayenne to the seasoning mix. Want something smoky-sweet? Brush with a bit of honey in the last 10 minutes of baking.
Leftovers? Here’s How to Keep Them Delicious
Store leftover chicken legs in an airtight container in the fridge for up to 4 days. To reheat, place them in the oven at 375°F for 10–15 minutes to restore the crispy skin. They also freeze beautifully—wrap tightly in foil or place in freezer bags for up to 2 months. Just thaw overnight in the fridge before reheating.
Baked chicken legs are a no-fuss, high-reward dish perfect for any day of the week. With just a handful of pantry spices and a hot oven, dinner practically makes itself.
Baked Chicken Legs
Ingredients
- 1 tsp sea salt
- 1 ½ tsp smoked paprika
- 2 Tbsp olive oil
- ¼ tsp chili powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 8 chicken drumsticks approximately 2 lb
Instructions
- Preheat the oven to 425°F.
- Prepare a baking sheet by lining it with aluminum foil and lightly misting it with non-stick cooking spray. Set aside.
- Take the chicken drumsticks out of their packaging, pat them completely dry using paper towels, and transfer them to a large bowl or resealable plastic bag. Drizzle with olive oil and toss to ensure even coating.
- In a separate small bowl, combine the sea salt, ground black pepper, garlic powder, smoked paprika, chili powder, and onion powder. Add this seasoning mixture to the chicken and toss thoroughly until the drumsticks are evenly coated.
- Arrange the drumsticks in a single layer on the prepared baking sheet. Transfer to the preheated oven and roast for 40–45 minutes, or until the internal temperature of the thickest part reaches at least 165°F.