These oven baked chicken legs are one of the most popular chicken recipes on AndiAnne, with a 4.35-star rating from more than 200 votes. They're crispy on the outside, juicy and tender inside, and seasoned with a simple blend of pantry spices.
And they're EASY. Readers have been making this recipe for years, with comments calling it "delicious and easy," "a keeper," and even a successful first dinner for someone who doesn't usually cook.
Why Readers Love This Recipe
This recipe has been on AndiAnne since 2021 and has collected 205+ ratings along the way. A few things come up again and again in reader feedback:
- It's easy. Even readers who don't cook often have had success with it.
- The chicken stays juicy. The high oven temperature gives you browned skin without drying out the inside.
- It's simple. You only need chicken legs, oil and a handful of pantry seasonings.
- It's flexible. Larger drumsticks may simply need a little extra cooking time.
- It's family dinner friendly. Add potatoes or a vegetable and dinner is basically done.
Reader tip: A few readers mentioned adding salt and pepper, so feel free to season to taste along with the garlic, onion and Italian seasoning.
Recipe Ingredients 👇👇
- 10 chicken drumsticks - about enough to fill one large baking sheet.
- 3 Tbsp avocado oil - or another high-heat cooking oil.
- 1 Tbsp Italian seasoning
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- Salt and pepper - Optional, to taste. Several readers have added these for a little extra seasoning.
How To Make Easy Oven Baked Chicken Legs 👇👇
STEP 1: Prep
Preheat the oven to 425°F and line a large baking sheet with foil. Pat 10 chicken drumsticks dry with paper towel to remove excess moisture.
STEP 2: Season
Add 3 Tbsp avocado oil, 1 Tbsp Italian seasoning, 1 Tbsp garlic powder and 1 Tbsp onion powder to a large bowl and mix together.
Add the chicken drumsticks and toss until evenly coated in the oil and seasonings.
STEP 3: Arrange
Place the chicken legs on the prepared baking sheet in a single layer, leaving a little space between each one.
STEP 4: Bake
Bake at 425°F for 40-50 minutes, or until the chicken is cooked through and the thickest part reaches an internal temperature of 165°F.
Let the chicken rest for a few minutes, then serve.
Make It A Meal With These:
Pair these baked chicken legs with Garlic Mashed Potatoes and Sautéed Green Beans for an easy family dinner.
Tips For Crispy Baked Chicken Legs
- Pat them dry. Removing excess moisture helps the skin crisp in the oven.
- Don't overcrowd the pan. Leave some space between the drumsticks so the hot air can circulate.
- Use a wire rack for extra crispy skin. Place an oven-safe rack over the baking sheet so the juices can drip underneath as the chicken cooks.
- Check with a thermometer. Insert it into the thickest part of the drumstick without touching the bone.
- Give them time. Drumsticks vary in size, so use the internal temperature rather than appearance alone to determine when they're safely cooked.
Want another easy oven dinner?
Try my Whole Roast Chicken or Juicy Baked Pork Tenderloin next...
How To Store Leftovers
- Refrigerate: Store leftover chicken legs in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Reheat in a 375°F oven until warmed through. You can also use the air fryer to help crisp the skin again.
- Freeze: Store cooked chicken legs in an airtight freezer-safe container for up to 3 months.
FAQs
I bake chicken legs at 425°F. The higher oven temperature helps brown and crisp the skin while the chicken cooks through.
These chicken legs take about 40-50 minutes at 425°F. Larger drumsticks may take longer, so check the internal temperature before serving.
Chicken is safely cooked when it reaches an internal temperature of 165°F. Check the thickest part of the drumstick with a meat thermometer, avoiding the bone.
No. You can bake these without flipping them. If you want more even browning on all sides, you can turn them once during cooking.
Start by patting the chicken dry before adding the oil and seasonings. Don't crowd the baking sheet, and use a wire rack over the baking sheet if you want even crispier skin.
For this recipe, I recommend thawing the chicken completely first. This makes it easier to season the chicken evenly and follow the cooking time in the recipe.
