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baked chicken legs

baked chicken legs

These crispy baked chicken legs are an affordable, family-friendly dinner that requires minimal prep and delivers maximum flavor. With simple seasonings, juicy dark meat, and perfectly crisp skin, this weeknight-friendly recipe uses high heat baking for consistent, restaurant-quality results. Includes cooking tips, variations, storage methods, and serving ideas.
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Prep Time 5 minutes
Cook Time 40 minutes
Broiling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, western
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8–10 chicken drumsticks bone-in, skin-on
  • 1–2 tbsp neutral oil olive, canola, or grapeseed
Seasoning blend:
  • 1 tbsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp brown sugar
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ tsp crushed red pepper
  • ½ tsp black pepper
Optional Additional herbs
  • lemon zest, or BBQ sauce for finishing.

Equipment

  • Baking sheet
  • Parchment paper or foil
  • Meat thermometer
  • Mixing bowl
  • Oven

Method
 

  1. Preheat Oven: Heat to 425°F (218°C).
  2. Prep Chicken: Pat drumsticks dry. Drizzle with oil.
  3. Season: Coat evenly with the spice rub.
  4. Arrange: Place on a lined baking sheet with space between pieces.
  5. Bake:
    Bake 20 minutes, flip, bake another 20–25 minutes.
    Internal temperature should reach 170–175°F for best texture.
  6. Optional Broil: Broil 2–3 minutes for extra crispiness.
  7. Serve: Pair with your favorite side dishes.

Notes

  • Always dry the chicken well to ensure crisp skin.
  • Use a thermometer to avoid under/overcooking.
  • Dark meat tastes best slightly above 165°F (170–175°F).
  • Broiling adds a golden, caramelized finish, watch carefully to avoid burning.
  • Can be customized using BBQ glaze, jerk seasoning, tandoori spices, Asian marinades, or Mediterranean herbs.
  • For meal prep: refrigerate 3–4 days or freeze up to 3 months.