Easy Baked Chicken Legs

White serving plate with baked chicken legs on it. Surrounded by fresh parsley, and salt and pepper shakers.

5 from 2 votes

Baked chicken legs get a nice crispy skin and juicy meat! This classic dish is easy, comes out super flavorful every time, and is made with a handful of pantry ingredients.

Prep Time10

Cook Time40

Cooling Time5

Total Time55

Course: Dinner Recipes

Cuisine: American

Servings:

Calories: 245kcal

Author: Samantha Erb

Equipment

Instant Read Thermometer

Ingredients

8-12 skin-on chicken drumsticks
¼ cup olive oil
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil or parchment paper and place a wire rack on it.
In a small mixing bowl, combine the oil, Italian seasoning, paprika, garlic powder, onion, powder, salt, and pepper.
Place the chicken drumsticks in a large Ziploc bag or bowl. Pour the oil and seasoning mix over the chicken a toss the chicken to coat it with the seasoning mix.
Place each chicken leg on the wire rack making sure there is a little space between each drumstick.
Bake the chicken legs for 40 minutes, turning them halfway through cooking using tongs. They are done when a meat thermometer reaches 165 degrees F.
(Optional) For crispier skin, broil the chicken for 2-3 minutes after baking.
Let the chicken rest for 5 minutes before serving.

Notes

Pat the chicken dry with a paper towel to remove any moisture to help the oil stick and get the skin crispier.
Leave space between each chicken leg on the wire rack.
Store any leftover chicken legs in an airtight bag or container in the refrigerator for up to 3-4 days. They can also be frozen for up to 3 months!
Reheat leftovers in the oven at 350 degrees F for about 15 minutes. They can also be reheated in the air fryer for 5-7 minutes at 375 degrees F.

Nutrition