Let me tell you — these oven-baked chicken legs are a regular in my weeknight dinner rotation. They’re crispy on the outside, tender inside, and full of that savory, herby flavor that makes you want to lick your fingers after every bite. It’s the kind of recipe I throw together when I want something easy but satisfying — no complicated steps, no long prep, just good food.
What I love most is how affordable chicken legs still are. You can feed a whole family without breaking the bank. I usually buy a big pack, season a bunch for dinner, and freeze the rest for a lazy day.
Why This Recipe Just Works
You don’t need fancy ingredients or hours in the kitchen. With just a few pantry staples — paprika, garlic and onion powder, some dried herbs, a little oil — you’ve got all you need to turn plain chicken legs into something that tastes like you spent way more time on it.
It’s flexible too. Make a big batch for a party or football night, or toss in a few extras for meal prep. You can even turn up the heat if you like a little spice — I’ve included that variation below.
Ingredients You’ll Need
This one’s a pantry-friendly recipe, which is exactly why I love it so much. Nothing fussy — just simple, classic seasonings that work beautifully together.
Here’s what I use:
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Chicken drumsticks – still one of the most budget-friendly cuts, and packed with flavor.
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Olive oil – helps the seasonings stick and gives you that gorgeous golden skin.
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Paprika – I often switch it up with smoked paprika for a deeper flavor.
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Garlic powder & onion powder – classic, can’t-skip flavor builders.
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Dried rosemary & parsley – or sometimes I’ll use thyme if that’s what I’ve got on hand.
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Ground mustard – adds a subtle tang that rounds everything out.
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Salt & pepper – adjust to taste.
I keep most of these stocked in my spice drawer at all times. This is one of those recipes where once you make it, you’ll be grabbing these seasonings out of habit.
Prepping the Chicken
This is where things stay super simple. I like to season the chicken in a zip-top bag because it keeps the mess to a minimum — and you can really massage the flavor into every nook and cranny.
Here’s what I do:
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Add the chicken and olive oil into a large zip-top bag.
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Seal it up and toss it around until everything’s coated.
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Open it back up, sprinkle in the seasoning blend, seal again, and shake or massage until everything’s evenly coated.
This takes less than five minutes. I usually do it while the oven is preheating.
Baking Instructions
Here’s the easy method:
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Preheat the oven to 425°F.
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Line a baking sheet with foil and spray it well with cooking spray. Don’t skip this step — the chicken will stick if you do.
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Lay out the chicken legs in a single layer, spaced apart. If they touch, they’ll steam instead of crisp.
Bake for 40 minutes, and that’s it. No flipping, no fuss.
How to Know They’re Done (And Why I Cook Them Hotter)
Now, technically, chicken is safe at 165°F. But for chicken legs, I like to go higher — around 185°F to 195°F. That’s when the collagen starts to break down and the meat gets that fall-off-the-bone tenderness we all crave.
I use an instant-read thermometer and always check a couple of the biggest pieces just to be sure. If you don’t have one, you’ll know they’re ready when the juices run clear and the skin’s crisp and browned.
Rest, Then Serve
Once they’re out of the oven, I let them rest for 5 minutes on a plate. This little pause lets the juices settle back into the meat — skip it and they’ll be drier.
Sometimes I’ll serve them straight from the tray, especially if it’s a casual dinner. Other times, I plate them up with a drizzle of hot sauce or BBQ sauce if I’m feeling extra.
Make a Bigger Batch (Yes, It Doubles Perfectly)
Making this for a crowd? No problem.
You can double or triple the recipe easily — just make sure your chicken has enough space on the baking sheet. If it’s crowded, they’ll steam instead of roast. Use two trays if you need to and swap them halfway through baking.
Want Some Heat? Spice It Up
Some days I want that smoky-sweet flavor, and other days I want a little fire. If you’re into a spicy kick, try this:
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Add ½ teaspoon cayenne pepper
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Add 1 teaspoon crushed red pepper flakes
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Swap regular paprika for smoked paprika
This combo turns these into finger-licking, fiery drumsticks — perfect for game day or a Friday night in with a cold drink.
What to Serve With These Chicken Legs
These legs are the kind of dish that pairs well with just about anything. Here are some of my go-tos:
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Creamy mashed potatoes or baked baby potatoes
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Roasted veggies (carrots, green beans, Brussels sprouts)
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Coleslaw or a simple cucumber salad
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Garlic bread (for sopping up the juices)
If I’m doing meal prep, I pack them with brown rice and sautéed greens — super satisfying and easy to reheat.
Baked Chicken Legs
These chicken drumsticks are baked until golden, juicy, and full of flavor. With just a few pantry spices and some high heat, you’ll have a fuss-free dinner that’s always a hit.
Ingredients
- 6 chicken legs (drumsticks)
- 1 tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1½ tsp kosher salt
- ½ tsp ground mustard
- ½ tsp black pepper
Instructions
- Start by preheating your oven to 425°F (220°C). Line a baking sheet with foil and lightly spray it with oil to prevent sticking.
- Pat the chicken dry with paper towels — this helps the skin get nice and crisp. Trim off any excess fat or loose skin.
- Place the drumsticks in a large zip-top bag or bowl. Drizzle with olive oil and toss well to coat each piece evenly.
- In a small bowl, mix together the paprika, garlic powder, onion powder, rosemary, parsley, salt, mustard, and black pepper. Add this seasoning blend to the bag with the chicken. Seal it and give it a good shake (or toss in the bowl) until the chicken is evenly coated.
- Arrange the seasoned drumsticks on your prepared baking sheet, leaving a little space between each one.
- Bake on the middle rack for about 40 minutes, turning the chicken halfway through to ensure even browning. You're looking for an internal temperature of at least 165°F, but letting it reach 185–195°F will give you fall-off-the-bone tenderness.
- Once done, let the chicken rest for 5 minutes before serving. Perfect with roasted veggies, salad, or your favorite dipping sauce.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 1004Total Fat: 51gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 655mgSodium: 1138mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 125g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This recipe is a keeper. It’s the one I come back to again and again when I need something comforting but don’t want to overthink dinner. It’s family-friendly, budget-friendly, and seriously flavorful. You’ll be surprised how something this simple can taste so good.
Let me know if you give it a try — and if you go the spicy route, I want to hear how it turned out.
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