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Baked Chicken Legs (Crispy, Easy Oven Recipe) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 9 reviews
  • Author: Kimmy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This easy oven-baked chicken legs recipe delivers crispy, flavorful drumsticks with minimal effort. Coated in a blend of paprika, garlic, and onion powder, these chicken legs bake uncovered at high heat to develop a perfectly crisp skin while remaining juicy inside. Ideal for a quick weeknight dinner or casual meal, the recipe is straightforward, uses basic pantry spices, and requires just 40 minutes from start to finish.

Ingredients

Chicken Legs

  • 6 Chicken Leg Drumsticks

Seasoning

  • 2 teaspoons Sweet Paprika
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • ½ teaspoon Salt
  • Pinch Black Pepper

Instructions

  1. Optional Tempering: Remove the chicken legs from the refrigerator and let them rest at room temperature for 20–30 minutes before seasoning and baking. This step helps the chicken cook more evenly by removing the chill.
  2. Equipment Preparation: Preheat your oven to 425°F (220°C) and position the oven rack at least 8 inches from the top heating element. Line a rimmed 10 × 13-inch baking sheet with parchment paper, foil, or lightly coat with cooking spray to prevent sticking.
  3. Make Chicken Seasoning: In a small lidded container or bowl, mix together 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, ½ teaspoon salt, and a pinch of black pepper until evenly combined.
  4. Season the Chicken Legs: Place up to 3 drumsticks at a time into a one-gallon plastic bag with 1 teaspoon of seasoning mixture per leg. Trap some air inside, seal the bag tightly, and shake until each drumstick is evenly coated. Alternatively, toss the chicken legs and seasoning in a mixing bowl.
  5. Prepare for Baking: Arrange the seasoned chicken legs skin side up on the prepared baking sheet. Space them about 1 inch apart to ensure even cooking and proper crisping.
  6. Bake: Place the baking sheet in the preheated oven uncovered and bake for 30 minutes. Do not flip the drumsticks during baking. The chicken should reach an internal temperature of 200°F (93°C), and the skin will become crispy.
  7. Rest and Serve: Transfer the baked chicken legs to a plate and let them rest for a few minutes. Resting allows the juices to redistribute for moist meat. Serve immediately for the crispiest skin, as it will soften if left to sit too long.
  8. Storage and Reheating: Cool leftover chicken completely and store in an airtight container in the refrigerator for up to 5 days. To reheat, warm the chicken in a 350°F (175°C) oven or air fryer for 8–10 minutes until heated through. Cover loosely with foil if you want to prevent over-browning.

Notes

  • Letting the chicken rest at room temperature before baking encourages even cooking.
  • Coating the baking sheet with parchment paper or foil helps with easy cleanup and prevents sticking.
  • Do not flip the drumsticks during baking to allow the skin to crisp properly.
  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 200°F for optimal doneness and crispy skin.
  • Serve immediately after baking for the best texture, as the skin will soften over time.
  • Leftovers reheated in an oven or air fryer retain better texture than microwave reheating.

Find it online: https://eatwithkimmy.com/baked-chicken-legs-crispy-easy-oven-recipe-recipe/