Baked Chicken Legs

This crispy golden baked chicken legs recipe is tossed in a generously seasoned butter mixture and roasted in the oven to tender, juicy perfection.

Why this recipe works

You know that mouthwatering first bite of crispy, crunchy skin and juicy dark meat when you bite into a well-seasoned chicken leg? That’s exactly what you’ll get with this baked chicken legs recipe. Drumsticks are among the most flavorful cuts of chicken alongside chicken thighs thanks to the dark meat interior, resulting in ultra moist and tender chicken perfectly suited to accompany just about any kind of side dish.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – Try to find bone-in, skin-on, chicken legs that are fairly equal in size to one another. Family packs of chicken tend to have more random sized pieces and are often times fattier. We like to use the smaller packs which are more uniform in size. If you are using frozen chicken, be sure to let them completely thaw and pat them dry before beginning. 

SEASONING – A simple mixture of garlic salt, smoked paprika, onion powder, black pepper, and butter compliment the naturally flavorful meat. You can certainly use your favorite combination of spices and seasonings if you prefer. Try adding a pinch of cayenne or even cajun seasoning for a little extra kick. Lemon pepper is another popular seasoning to coat chicken drumsticks in. If you’d prefer to not use butter, you can use olive oil in its place.

How to Make Baked Chicken Legs

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 425 F. Line a baking sheet with foil and place a wire rack over the top.
2. Rinse chicken drumsticks and pat dry with paper towels.
3. Combine all ingredients except the chicken in a medium bowl. Microwave for 5-10 seconds to just melt the butter. Stir all ingredients together.
4. Using gloved hands, coat the chicken legs with the butter mixture.
5. Place chicken legs on wire rack over baking sheet and bake for 40-45 minutes.
6. Allow to rest for a few minutes before serving.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Baked chicken legs go with so many different side dishes. Macaroni and cheese, potato wedges, cornbread, mashed potatoes, and baked beans are all comforting choices. For something lighter, try a dinner salad or roasted vegetables like green beans, asparagus, carrots, corn, or broccoli. Some even enjoy dunking their drumsticks in sauces like Alabama white sauce, BBQ, buffalo, ranch, or bleu cheese.

More Chicken Recipes

• Spicy Wings
• Oven Fried Chicken
• Air Fryer Fried Chicken
• Air Fryer Chicken Thighs
• Crispy Baked Chicken Wings
• Spatchcock Chicken
• Baked Chicken Thighs

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Baked Chicken Legs

You know that mouthwatering first bite of crispy, crunchy skin and juicy dark meat when you bite into a well-seasoned chicken leg? That's exactly what you'll get with this baked chicken legs recipe.

5 from 17 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 6 servings

55 minutes mins

Calories: 238

Author: Amanda Davis

Ingredients

• ▢ 3 ½ pounds chicken legs bone-in, skin-on
• ▢ 1 Tablespoon garlic salt
• ▢ 1 Tablespoon smoked paprika
• ▢ ½ Tablespoon onion powder
• ▢ ½ Tablespoon black pepper
• ▢ 3 Tablespoons butter well softened

Things You’ll Need

• ▢
  Baking sheet
• ▢
  Wire cooling rack
• ▢
  Vinyl gloves

Before You Begin

• Be sure to fully pat the chicken legs dry, this will ensure nice crispy skin.
• Try to find chicken legs that are fairly equal in size to one another. Family packs of chicken tend to have more random sized pieces and are often times fattier. We like to use the smaller packs which are more uniform in size.
• Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
• Do not cover the chicken legs with foil when baking. You will end up steaming the chicken instead of roasting it which is what gives it that beautiful golden brown crunchy skin.
• If you prefer, you can use olive oil instead of butter with the seasonings.

Instructions

• Preheat oven to 425 F. Line a baking sheet with foil and place a wire rack over the top.
• Rinse chicken drumsticks and pat dry with paper towels.
• Combine all ingredients except the chicken in a medium bowl. Microwave for 5-10 seconds to just melt the butter. Stir all ingredients together.
• Using gloved hands, coat the chicken legs with the butter mixture.
• Place chicken legs on wire rack over baking sheet and bake for 40-45 minutes.
• Allow to rest for a few minutes before serving.

Nutrition

Serving: 1serving (2 drumsticks) | Calories: 238cal | Carbohydrates: 1g | Protein: 29g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 152mg | Sodium: 1354mg | Potassium: 400mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 801IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 2mg

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