Description
These perfectly crispy baked chicken legs feature golden-brown skin, juicy tender meat, and a flavorful spice blend that makes them irresistible. This easy oven-baked chicken drumsticks recipe requires just simple pantry seasonings and delivers restaurant-quality results every time.
Ingredients
Scale
- 8 chicken drumsticks (about 2½–3 pounds)
- 2 tablespoons olive oil
- 1½ teaspoons paprika (smoked or sweet)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (or ¾ teaspoon table salt)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Preheat the Oven – Position a rack in the center of your oven and preheat to 425°F (220°C). If using a wire rack, place it inside a rimmed baking sheet. If not using a rack, line the baking sheet with aluminum foil or parchment paper for easier cleanup.
- Prepare the Chicken – Remove chicken drumsticks from refrigerator packaging and pat them completely dry with paper towels. This is a critical step—any moisture on the skin will prevent it from crisping up. Get them as dry as possible, paying special attention to crevices.
- Make the Seasoning Mix – In a small bowl, combine paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using). Whisk together until evenly mixed.
- Coat with Oil – Place the dried drumsticks in a large bowl or gallon-sized ziplock bag. Drizzle with olive oil and toss or massage until each piece is lightly and evenly coated with oil.
- Season Generously – Sprinkle the seasoning mixture over the oiled chicken. If using a bowl, toss with your hands to coat evenly. If using a bag, seal it and shake vigorously until every drumstick is completely covered with seasoning. Don’t be shy—you want full coverage for maximum flavor.
- Arrange on Baking Sheet – Place drumsticks on the prepared baking sheet (or on the wire rack), leaving space between each piece so air can circulate. Don’t crowd them or they’ll steam instead of crisp. Arrange them in a single layer with the meatier side facing up.
- Bake – Place in the preheated oven and bake for 40-45 minutes. The chicken is done when the skin is deeply golden brown and crispy, the internal temperature reaches 175-180°F when measured with a meat thermometer inserted into the thickest part (avoiding bone), and the juices run clear when pierced.
- Optional Crisping – For extra crispy skin, turn on the broiler during the last 2-3 minutes of cooking. Watch carefully to prevent burning. The skin should be dark golden brown and crackling.
- Rest Before Serving – Remove from oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
- Garnish and Serve – Transfer to a serving platter, garnish with fresh chopped parsley if desired, and serve with lemon wedges for squeezing over the top. Enjoy while hot!
Notes
- Pat chicken completely dry for the crispiest skin—this is the #1 secret to success.
- Don’t skip preheating the oven; starting with high heat helps crisp the skin.
- Using a wire rack elevates the chicken for air circulation and crispier skin all around, but it’s not required.
- Chicken leg internal temperature should reach 175-180°F for the best texture; dark meat benefits from cooking slightly past the standard 165°F minimum.
- Cooking time may vary by 5-10 minutes depending on the size of your drumsticks and individual oven characteristics.
- For meal prep, these taste excellent cold and can be reheated or eaten straight from the fridge.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 drumsticks
- Calories: 285
- Sugar: 0g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 125mg